If you’re a culinary enthusiast with a penchant for exquisite flavors and luxurious dining experiences, then Ruth’s Chris Steak House is a name that likely resonates with you. Known for its impeccable service and mouthwatering dishes, this upscale restaurant chain never fails to impress. Among its many culinary delights, one dish that stands out as a true masterpiece is the Veal Osso Buco Ravioli.
This recipe is my most requested (by far) from the viewers on my YouTube channel.
And for good reason! Delicate pillows of saffron-infused, homemade ravioli pasta filled with perfectly braised veal shank and mozzarella cheese, finished in a white wine, veal demi-glace, and their signature barbequed butter sauce with a nest of sauteed spinach. That is a mouthful in more ways than one.
One of the most remarkable aspects of the Veal Osso Buco Ravioli is the delightful dance of textures that it offers. The tender pasta, carefully crafted to the perfect thickness, provides a delicate casing for the robust and complex filling. Each bite is a journey through layers of flavor, from the initial softness of the pasta to the hearty richness of the veal.
And you can’t find this recipe anywhere else on the internet!
But, your #1 Ruth’s Chris Insider (ME!) was able to make a couple of calls and pull out some favors for my favorite people (YOU!)
It should be no secret, at this point, that I have a fondness for American Steakhouses. And with Ruth’s Chris, specifically. It is a company that I know and love well. I had the distinct pleasure of working at Ruth’s Chris Steak House corporation, for 10 years, when the Founder, Ruth Fertel was still largely involved with the company. This gave me the opportunity to work for her and she became one of my largest inspirations in the hospitality industry. I also socialized and dined with her, several times, and she was one of the most charming and funniest people I have met. Man, did she have the stories and she told them with as much passion as she ran her restaurants. All while smoking her cigarettes and drinking her whiskey.
Throw a Filet on the grill, open a bottle of Red and enjoy this recipe with the Ruth’s Chris Steak House Wedge Salad and their Berries with Sweet Cream. That’s what I call a proper New Orleans steakhouse meal.
For an added bonus, invite your friends to join and “impress” them with the frequent use of the word “Lagniappe”.
Ingredients
- 2.5 lbs. veal shank
- 1 medium yellow onion, cubed
- 8 oz. carrots, largely sliced
- 3 large stalks fresh celery, largely sliced
- 2 large garlic cloves, chopped
- 1 (28.oz.) can whole tomatoes, hand crushed
- 3 cups beef stock
- ½ tsp. dried thyme
- 3 large bay leaves
- 8 oz. fresh mozzarella, freshly shredded
- 3 cups semolina flour
- 1 cup all-purpose flour
- 5 whole, large eggs
- 3 egg yolks
- 1 tsp. Sazon saffron seasoning
- 1 stick unsalted butter, room temperature
- 5 ½ TBSP olive oil (divided)
- 2 tsp. garlic, minced
- 4 TBSP Worcestershire sauce
- 1 tsp. Tabasco brand hot sauce
- ½ tsp. cayenne pepper
- ½ tsp. ground paprika (unsmoked)
- 2 ¼ cup dry white wine (divided)
- 4 oz. veal demi-glace (see note)
- 12 oz fresh baby spinach
- Kosher salt and cracked black pepper
Instructions
Make the Veal Osso Buco:
Season the veal shank on both sides with salt and pepper. In a Dutch oven or very large stockpot, add 3 TBSP of olive oil. Once the oil shimmers, brown each side of the shanks. Brown separately (if necessary) so as not to overcrowd the pot. When the shanks are browned, remove, and set on a plate. Add the carrots, onions, celery, and garlic to the hot oil and sauté until the onions become translucent. Replace the shanks (and reserved juices) into the pot, add the hand-crushed tomatoes, beef stock, thyme and bay leaves and make sure that the shanks are completely submerged in the stock/tomatoes. Roast in the oven for 2 ½ hours at 350 degrees F.
Make the Barbequed Butter:
In a large mixing bowl, add the butter, minced garlic, Worcestershire, Tabasco, cayenne, paprika and a pinch of kosher salt and 2 cranks cracked black pepper. Mix well, cover and refrigerate until needed.
Make the Ravioli Dough:
In a stand mixer bowl, add the semolina flour, all-purpose flour, and Sazon saffron seasoning. Mix for 1 minute to incorporate ingredients. Whisk the eggs and egg yolks and add to the flour mixture. On medium speed, mix until a dough ball forms. Add 1 TBSP of water at a time if the dough seems too dry. Remove the dough ball and knead by hand for 10 minutes. The dough is ready once it has a nice smooth appearance and when you press into it and it springs back. Cover in plastic wrap and let sit on the counter for ½ hour.
Make the Ravioli Filling:
The veal osso buco should be falling off the bone, if not, continue to cook in the oven for 15-30 minutes longer. Remove the veal meat from the braise, leaving the vegetables and bones in the stock pot. Finely chop the osso buco meat. In a mixing bowl, combine the osso buco, shredded mozzarella and 3 TBSP of the braising liquid until the filling is creamy.
Make the Raviolis:
Roll the pasta dough out to ⅛” thickness (using a pasta maker or rolling pin). You should have about 10 equal-sized strips of ravioli dough. Using a 2 oz. scoop, place ravioli filling on bottom of ravioli dough, 3 inches apart. Cover with another strip of dough. Using a 3” diameter ravioli punch (or small dish and knife to cut around), punch out the filled raviolis. Tightly pinch the edges of each ravioli to eliminate any trapped air and seal the ravioli filling.
Sauté the Spinach:
In a large sauté pan, add 1 ½ TBSP olive oil. Once the oil begins to shimmer, add the spinach and ¼ cup dry white wine. Season with salt and pepper. Once the spinach is sauteed, remove the spinach with tongs and set aside. Leave the spinach pan sauce in the sauté pan to finish the ravioli sauce.
Make the Ravioli Sauce:
Bring the reserved spinach sauce and 1 cup of white wine to a simmer. Reduce by half. Stir in the veal demi-glace. Whisk in the Barbequed Butter and keep the sauce warm.
Boil the Ravioli:
In 6 quarts of salted water, simmer the ravioli for about 8 minutes or until tender and all the ravioli have floated to the top. Remove the ravioli using a slotted spoon or spider and set on paper towels to drain.
Once the raviolis have drained, gently place them into the veal/white wine/ butter sauce. Serve on plates with a nest of sauteed spinach.
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