2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 cups button mushrooms, halved
1 yellow onion, diced
Freshly cracked pepper
1/4 cup dry white wine
1 tablespoon porcini powder
1 cup ricotta cheese
1/2 cup fresh parsley, finely minced
1/4 cup Romano cheese, grated
8 sheets pasta, cut into 2-inch squares
Demi-Glace, for serving, recipe follows
Romano cheese, shaved, for garnish
Coarsely cracked pepper, for garnish
10 pounds split veal bones
2 tablespoons olive oil
1 cup fresh parsley
1 tablespoon whole black peppercorns
3 carrots, roughly chopped
2 bay leaves
2 onions, quartered, peels still on
2 sprigs thyme
1 rib celery, roughly chopped
1 leek, roughly chopped
6 ounces tomato paste
2 sage leaves
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