Veal And Mushroom Stew Over Mascarpone Ravioli

2 Tablespoon Olive oil
1 Pound Ground veal
Salt; to taste
Freshly-ground black pepper; to taste
1 Cup Finely-chopped onions
1 Pound Assorted exotic mushrooms; cleaned, stemmed
2 Tablespoon Minced shallots
1/2 Cup Peeled; seeded, chopped tomatoes
2 Tablespoon Chopped garlic; plus
1 Teaspoon Chopped garlic
3 Cup Veal reduction
2 Tablespoon Butter
1 Tablespoon Finely-chopped fresh parsley leaves
8 Ounce Mascarpone cheese
2 Tablespoon Chiffonade of basil
32 Fresh pasta squares-; (3" by 3")
4 Ounce Parmigiano-Reggiano cheese; grated
Chopped chives; for garnish
7 1/2 Fat; 0 Other Carbohydrates

In a large saute pan, over medium heat, add the olive oil. When the oil is
hot, add the veal. Season with salt and pepper. Brown the veal completely,
about 5 to 6 minutes. Add the onions. Season with salt and pepper. Saute for
2 minutes. Add the mushrooms. Season with salt and pepper. Saute for 3 to 4
minutes. Add the shallots and tomatoes and saute for 2 minutes. Add the 2
tablespoons of garlic and saute for 1 minute. Season with salt and pepper.
Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer
and cook for 4 to 5 minutes. Stir in the butter and parsley. Set aside and
keep warm. Bring a pot of salted water to a boil. In a mixing bowl, combine
the cheese, remaining teaspoon of garlic, and basil. Mix well. Season with
salt and pepper. Place a tablespoon of the cheese in the center of 16 of the
wontons. With a little water, lightly wet the edges of the pasta. Place the
remaining pasta squares over the cheese. Press the two squares of pasta
together tightly, sealing the raviolis completely. Place the raviolis in the
boiling water and cook until tender, about 4 to 5 minutes. Remove from the
water and drain completely. Season the raviolis with salt and pepper. To
serve, place four of the raviolis in the center of each shallow bowl. Spoon
the stew over the pasta. Garnish with the cheese and chives. This recipe
yields 4 servings.