For the Lean Veal Filling Ravioli - This is a robust tasting sauce and can be used to top any pasta.

1 Tbsp olive oil
1 Large shallot, peeled and minced
2 Garlic cloves, peeled and minced
1/3 Cup dry white wine
1 1/2 Cups chicken stock
2 Large red bell peppers, roasted, peeled, seeded, deribbed and diced
1 Tbsp minced fresh mint leaves
1/4 Tsp salt
1/4 Tsp freshly ground pepper

In a medium saucepan over medium heat, heat the olive oil.Add the shallot and sauté until tender, 5 minutes. Add the garlic and sauté for 2 minutes.

Add the wine, increase the heat to medium and simmer until almost completely evaporated, about 10 minutes. Add the chicken stock and simmer until it is reduced to 1 cup, about 10 minutes.

Stir in the peppers and simmer for 8 minutes. Add the mint and salt and pepper.

Using a food blender, purée the sauce.

Set aside until ready to use.

 

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