Recipe - Veal And Mushroom Stew Over Mascarpone Ravioli

2 tablespoon Olive oil
1 pound Ground veal
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Finelychopped onions
1 pound Assorted exotic mushrooms;
cleaned, stemmed
2 tablespoon Minced shallots
One half cup Peeled; seeded, chopped
tomatoes
2 tablespoon Chopped garlic; plus
1 teaspoon Chopped garlic
3 cup Veal reduction
2 tablespoon Butter
1 tablespoon Finelychopped fresh parsley
leaves
8 ounce Mascarpone cheese
2 tablespoon Chiffonade of basil
32 Fresh pasta squares; (3" by
3")
4 ounce ParmigianoReggiano cheese;
grated
Chopped chives; for garnish

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