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Veal & olive meatballs with potato ravioloni
Veal & olive meatballs with potato ravioloni
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 54.60 gm olive oil
  • 1 400g can Italian diced tomatoes
  • 82.50 ml loosely packed finely shredded fresh basil
  • 500g veal mince
  • 60g (1/4 cup) black kalamata olives, pitted, chopped
  • 1 egg, lightly whisked
  • 1 tsp dried oregano leaves
  • 55g fontina cheese, cut into 12 cubes
  • 1 360g pkt roast potato, bacon & rosemary ravioloni (Latina brand)
  • 12 whole basil leaves, to garnish
Instructions:
  • In a saucepan over medium heat, warm 1 tablespoon of oil. Stir in tomato and garlic, simmering for 8-10 minutes until the sauce thickens slightly. Remove from heat and mix in the basil.
  • In a large bowl, mix veal, olives, egg, and oregano. Divide the mixture into 12 portions and shape each into a ball. Press a cube of cheese into the center of each ball and reshape to seal the cheese inside.
  • In a large non-stick frying pan over medium-high heat, sizzle the meatballs in the remaining oil, flipping them every 1-2 minutes, until golden brown and fully cooked, about 7-8 minutes.
  • Cook the ravioloni according to the packet directions until tender, then drain.
  • Plate the ravioloni, add the meatballs on top, and generously drizzle with tomato and basil sauce. Finish with a garnish of fresh basil leaves.

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