Veal Tenderloin With Wild Mushrooms And Squash Ravioli

1. 1

   Preheat oven to 350. Sprinke veal with salt and pepper. Heat oil in a large ovenproof skillet over medium high heat. Add veal, brown on all sides, about 10 minutes. Transfer skillet to oven; bake until thermometer inserted into center of veal registers 120 for medium rare, about 10 minutes. Transfer to platter. Tent with foil.

2. 2

   Add all mushrooms and shallots to skillet; saute until tender, scraping up browned bits, about 6 minutes. Add stocks. Boil until reduced by half, about 12 minutes. Remove from heat. Add butter, whisk until melted.

3. 3

   Slice veal. Serve with sauce and ravioli.

4. 4

   SQUASH RAVIOLI

5. 5

   Preheat oven to 350. Place squash, cut side up, on baking sheet. Place 1 garlic clove and 1 tbl butter in each squash cavity. Roast until tender; about 45 minutes.

6. 6

   Peel garlic; add to processor. Scrape squash flesh into processor. Add rosemary. Puree. Season with salt and pepper. Cool.

7. 7

   Flour baking sheet. Spoon scant 1 tbls puree onto center of each wrapper. Brush edges of wrapper with egg. Fold wrapper in half, forming triangle. Press edges together to seal. Transfer to baking sheet.

8. 8

   Cook ravioli in pot of boiling salted water until just tender, about 3 minutes. Using slotted sppon, transfer to bowl. Toss with 2 tbls butter. Seson with salt and pepper.

* Per serving · 4 servings · Values may vary.