Easy recipe Veal Olive Meatballs With Potato Ravioloni Recipe

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about three tablespoons olive oil one about four hundredg can Italian diced tomatoes one garlic (Recipes by ingridients garlic) clove, crushed one third cup loosely packed finely shredded fresh basil five hundredg veal (Recipes by ingridients veal) mince sixtyg (one quarter cup) black kalamata olives, pitted, chopped oneegg, lightly whisked one teaspoon dried oregano (Recipes by ingridients oregano) leaves fifty-fiveg fontina, cheese (Recipes by ingridients cheese) cut into about twelve cubes one three hundred and sixtyg pkt roast potato, bacon (Recipes by ingridients bacon) rosemary (Recipes by ingridients rosemary) ravioloni (Latina brand) about twelve whole basil leaves, to garnishStep one Heat one tablespoon of the oil in a medium saucepan over medium heat. Add the tomato and, garlic (Recipes by ingridients garlic) and simmer, stirring, for eight-ten minutes or until the sauce thickens slightly. Veal Olive Meatballs With Potato Ravioloni Recipe. Remove from heat and stir in the basil. Step two Meanwhile, combine the, veal (Recipes by ingridients veal) olives, egg and oregano (Recipes by ingridients oregano) in a large bowl. Divide the veal (Recipes by ingridients veal) mixture into about twelve equal portions and shape each into a ball. Make a hole in the centre with your finger and fill with a cube of. cheese (Recipes by ingridients cheese) Re-shape veal (Recipes by ingridients veal) mixture to enclose the cheese (Recipes by ingridients cheese) and form a ball. Veal Olive Meatballs With Potato Ravioloni Recipe. Step about three Heat remaining oil in a large non-stick frying pan over medium-high heat. Veal Olive Meatballs With Potato Ravioloni Recipe. Add the meatballs and cook, turning every one-two minutes, for seven-eight minutes or until browned and cooked through. Step four Meanwhile, cook ravioloni following packet directions or until tender. Drain. Step five To serve, spoon ravioloni onto serving plates. Top with meatballs and drizzle with tomato and basil sauce. Garnish with the basil leaves.