Spiced Veal Cheek Ravioli with Orange Butter Sauce

Nutrition Facts
Serving size16
Amount per serving
  • % Daily Value*
  • Total Fat16.2g 21%
    • Saturated Fat7.2g 36%
    • Trans Fat.7g
  • Cholesterol131mg 44%
  • Sodium204mg 9%
  • Total Carbohydrate42.6g 15%
    • Dietary Fiber2.1g 8%
    • Total Sugars7.1g
  • Protein25.5g 51%
  • Vitamin A1209mcg 134%
  • Vitamin C27.6mg 31%
  • Calcium69mg 5%
  • Iron4.1mg 23%
  • Thiamin.4mg 33%
  • Folate117mcg 29%
  • Potassium325mg 7%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.


  • 1 cup Florida Orange Juice
  • 1 cup Florida Tangerine Juice
  • 2 lbs. veal cheeks, trimmed
  • 2 cups red wine
  • ¼ cup red wine vinegar
  • ½ cup carrot, diced
  • ½ cup onion, diced
  • ½ cup celery, diced
  • 1 bay leaf
  • 1 tbsp. chopped fresh thyme
  • ⅓ tsp. ground cloves
  • ¼ tsp. ground cinnamon
  • ⅓ tsp. ground allspice
  • ⅓ tsp. ground nutmeg
  • 1 tsp. Florida Orange zest
  • 1 tbsp. chopped fresh rosemary
  • ¼ cup grated Parmesan cheese

For Ravioli:

  • 1 lb. prepared pasta dough
  • 3 eggs
  • 1 cup flour

For Orange Butter Sauce:

  • 1 cup Florida Orange Juice
  • ½ cup reserved braising liquid (see steps below)
  • 3 tbsp. butter


Spiced Veal Cheek Ravioli with Orange Butter Sauce

1. Place veal cheeks in an ovenproof casserole dish with lid. Combine Florida Orange and Tangerine Juices, red wine, red wine vinegar, carrot, onion, celery, bay leaf, thyme, cloves, cinnamon, allspice and nutmeg and pour over veal cheeks.

2. Cover and cook in a 325° F oven for 3 hours, until veal cheeks are fork tender.

3. Remove veal from braising liquid and set aside. Strain braising liquid and discard vegetables.

4. Bring braising liquid to a simmer and reduce volume by ⅔. Reserve ½ cup braising liquid and set aside.

5. To prepare the filling, pull meat apart into small pieces. Pour the rest of the non-reserved braising liquid over the meat.

6. Add Florida Orange zest, rosemary and Parmesan cheese. Mix well and chill until firm.

7. To prepare ravioli, roll out pasta dough into sheets and cut into 3-inch squares.

8. Place a small spoonful of filling in the center of each square.

9. Brush edges with egg wash and fold over, pressing tightly to seal. Place on a flat tray dusted with flour and cover tightly until ready to cook.

10. Bring a large pot of salted water to boil. Poach raviolis for 4 to 5 minutes, depending on thickness of pasta dough.

11. While raviolis are cooking, prepare Orange Butter Sauce. Combine Florida Orange Juice and reserved braising liquid in a medium saucepan and bring to a simmer.

12. Reduce volume by ⅔ and stir in butter until melted.

13. To serve, remove raviolis from water and drain well. Toss with Orange Butter Sauce and top with grated Parmesan cheese.