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1
Heat the olive oil in a large saute pan, over medium heat.
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2
Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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3
Add the veal to the pan and brown, about 5 to 6 minutes.
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4
Add the onions and saute for 2 minutes.
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5
Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper.
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6
Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid.
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7
Add the shallots and tomatoes and cook for 2 minutes.
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8
Add the 2 tablespoons of garlic and saute for 1 minute.
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9
Add the veal reduction and bring the liquid up to a boil.
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10
Reduce to a simmer and cook for 6 to 8 minutes.
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11
Adjust seasonings with salt and pepper, to taste.
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12
Stir in the butter and parsley.
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13
Set aside and keep warm.
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14
Bring a pot of salted water to a boil.
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15
In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil.
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16
Mix well.
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17
Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta.
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18
With a little water, lightly wet the edges of the pasta.
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19
Place the remaining pasta squares over the cheese.
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20
Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely.
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21
Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes.
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22
Remove from the water and drain completely.
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23
To serve, place 2 ravioli in the center of each shallow bowl.
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24
Spoon the stew over the pasta.
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25
Garnish with the cheese and chives.
