Place a piece of feuille de brik on the counting board and brush heavily with melted butter. Lay out 2 slices of prosciutto side by side, and lay 2 slices of provolone on top. Fold the 2 sides in, and roll up like an egg roll
. Repeat with remaining 3 feuille de brik and refrigerate all raviolettas.
potato and cut into cubes. Place cubes in a large pot, cover with cold water and salt. Bring to a simmer
and cook until tender. Remove from heat and drain
potatoes. Place in blender
with cream and butter
. Puree until smooth. Season with salt and pepper. Keep warm.
Preheat oven to 400 degrees F.
In large saute pan over high heat, add 3 tablespoons extra virgin olive oil
. Season veal
with salt and pepper. Add veal to pan and sear
evenly on both sides. Place in oven for 8 minutes. Remove from oven and let rest for a few minutes before slicing.
While veal is roasting, place large nonstick pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted. Remove from pan and keep warm. Place veal stock
in pan, add sage
and bring to a simmer.
To serve, place 2 ounces potato bechamella in center of each plate. Slice veal tenderloin into 4 to 5 pieces. Place ravioletta in center of potato and fan veal over it. Whisk
together 1 tablespoon olive oil and red wine vinegar. Slice and add shallot
. Warm vinaigrette
slightly and pour over spinach to wilt it. Place spinach over the veal tenderloin
2 tablespoons of veal sage sauce
around potato bechamella.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.