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1
Place a piece of feuille de brik on the counting board and brush heavily with melted butter.
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2
Lay out 2 slices of prosciutto side by side, and lay 2 slices of provolone on top.
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3
Fold the 2 sides in, and roll up like an egg roll.
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4
Repeat with remaining 3 feuille de brik and refrigerate all raviolettas.
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5
Peel potato and cut into cubes.
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6
Place cubes in a large pot, cover with cold water and salt.
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7
Bring to a simmer and cook until tender.
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8
Remove from heat and drain potatoes.
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9
Place in blender with cream and butter.
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10
Puree until smooth.
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11
Season with salt and pepper.
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12
Keep warm.
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13
Preheat oven to 400 degrees F.
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14
In large saute pan over high heat, add 3 tablespoons extra virgin olive oil.
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15
Season veal with salt and pepper.
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16
Add veal to pan and sear evenly on both sides.
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17
Place in oven for 8 minutes.
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18
Remove from oven and let rest for a few minutes before slicing.
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19
While veal is roasting, place large nonstick pan over medium-high heat.
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20
Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted.
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21
Remove from pan and keep warm.
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22
Place veal stock in pan, add sage and bring to a simmer.
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23
To serve, place 2 ounces potato bechamella in center of each plate.
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24
Slice veal tenderloin into 4 to 5 pieces.
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25
Place ravioletta in center of potato and fan veal over it.
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26
Whisk together 1 tablespoon olive oil and red wine vinegar.
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27
Slice and add shallot.
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28
Warm vinaigrette slightly and pour over spinach to wilt it.
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29
Place spinach over the veal tenderloin.
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30
Drizzle 2 tablespoons of veal sage sauce around potato bechamella.
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31
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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32
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
