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Vitello Soffrito Ravioli

Posted in: Italian, Pasta,


Sauté of veal and lobster, pan seared breaded crab ravioli, spinach, lemon cream. This dish consists of veal, lobster, crab raviolis cooked in bread crumbs, served over spinach and finished in a delicate white wine and lemon cream sauce.


Vitello Soffrito Ravioli
2 6-ounce pieces of thin or pounded veal
2 ounces of lobster meat
1 cup flour
4 crab raviolis
1/2 cup Panko or other bread crumbs
4 tablespoons olive oil
5 ounces of white wine (Chablis or other wine of your choice)
2 ounces lemon juice
4 ounces cream
1 cup dry spinach
Fresh basil garnish (if desired)


1. Take veal (pound to desired thinness if necessary) and dredge in flour. Set aside.
2. Dredge raviolis in bread crumbs and in a pre-heated pan saute raviolis in two tablespoons olive oil until golden brown. Remove and set aside.
3. Saute veal in a pre-heated pan with two tablespoons olive oil. Sear the veal while cooking to medium or medium rare and remove from pan.
4. De-glaze the veal pan with the lemon and wine, allowing it to reduce for a minute or two. Add cream and stir, allowing mixture to heat and reduce.
5. Heat another pan, add 3 drops of olive oil and add spinach. As spinach begins to heat, add one drop of water. Stir constantly as it begins to wilt.
6. Add lobster meat to the cream mixture.
7. Add veal to the cream and lobster mixture and stir.
8. Plate by placing overlapping raviolis around plate. Add spinach over raviolis. Place veal and lobster over the spinach and spoon some sauce over the veal and lobster. (Be careful not to drench the raviolis completely so that they will maintain some of their crunch.)

Recipe courtesy of Executive Chef Robert Ozoonian, Joseph’s Trattoria Bakery and Café, 2010.

About The Cook

Robert OzoonianRobert graduated from Johnson and Wales College in 1984 with his degree in culinary arts. He has since worked for Caesar's Hotel in Lake Tahoe, corporate hotels - including Marriott, Hilton, an

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