Veal Ravioli Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and freshly ground pepper

1/2 cup chicken or vegetable stock, or canned broth

1 small carrot, finely diced

1 1/2 pounds plum tomatoes, cored and halved

2 cloves garlic, minced

2 teaspoons fennel seeds

1 small onion, finely diced

2 tablespoons chopped fresh parsley

5 large garlic cloves, peeled

3 tablespoons toasted pine nuts

1/4 cup olive oil

1/2 teaspoon red pepper flakes

1 bay leaf

1/2 cup canned tomato sauce

1/4 cup chiffonade fresh basil leaves, thyme leaves, or purple sage, for garnish

40 round wonton wrappers, thawed if frozen and covered loosely with a damp paper towel to prevent drying

1 tablespoon minced fresh thyme

1/8 cup white wine

1 pound ground veal

Slow Roasted Tomato Sauce, recipe follows

1 celery stalk, finely diced

1/4 cup extra-virgin olive oil

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