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1
In a large saute pan, over medium heat, add the olive oil.
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2
When the oil is hot, add the veal.
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3
Season with salt and pepper.
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4
Brown the veal completely, about 5 to 6 minutes.
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5
Add the onions.
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6
Season with salt and pepper.
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7
Saute for 2 minutes.
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8
Add the mushrooms.
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9
Season with salt and pepper.
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10
Saute for 3 to 4 minutes.
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11
Add the shallots and tomatoes and saute for 2 minutes.
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12
Add the 2 tablespoons of garlic and saute for 1 minute.
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13
Season with salt and pepper.
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14
Add the veal reduction and bring the liquid up to a boil.
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15
Reduce to a simmer and cook for 4 to 5 minutes.
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16
Stir in the butter and parsley.
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17
Set aside and keep warm.
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18
Bring a pot of salted water to a boil.
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19
In a mixing bowl, combine the cheese, remaining teaspoon of garlic, and basil.
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20
Mix well.
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21
Season with salt and pepper.
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22
Place a tablespoon of the cheese in the center of 16 of the wontons.
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23
With a little water, lightly wet the edges of the pasta.
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24
Place the remaining pasta squares over the cheese.
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25
Press the two squares of pasta together tightly, sealing the raviolis completely.
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26
Place the raviolis in the boiling water and cook until tender, about 4 to 5 minutes.
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27
Remove from the water and drain completely.
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28
Season the raviolis with salt and pepper.
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29
To serve, place four of the raviolis in the center of each shallow bowl.
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30
Spoon the stew over the pasta.
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31
Garnish with the cheese and chives.
