A message to our customers on COVID-19 Read More About Sobeys COVID Response

Stuffed Veal Ragu

Stuffed Veal Ragu

Prep Time: 15 mins

Total Time: 45 mins

Serves: 8

Ingredients

2 tbsp: olive oil; 30 mL

8: veal scaloppini (3.5 oz/100 g each)

8: thin slices prosciutto

2 cups: baby spinach; 500 mL

2 tbsp: chopped thyme, divided; 30 mL

1/2 cup: freshly grated Parmesan cheese; 125 mL

1/4 tsp: salt; 1 mL

2 cloves: garlic, sliced

3 tbsp: tomato paste; 45 mL

1 can: crushed tomatoes; 796 mL

Method

Step 1: Lay veal scaloppini on cutting board and top each evenly with 1/2 tsp (2 mL) thyme, a slice of prosciutto, 1 tbsp (15 mL) Parmesan cheese and 1/4 cup (60 mL) spinach. Roll, folding in slides, like a burrito or spring roll and secure with toothpicks and season with salt.

Step 2: Heat oil in large skillet set over medium heat. Cook veal for 5 min. or until brown all over. Transfer to plate. Add garlic slices and remaining thyme and cook for 2 to 3 min. Add tomato paste and 1 cook for 1 min. then stir in tomatoes and bring to a boil. Reduce heat to medium-low, return veal to skillet and simmer for 20 to 25 min. or until tender.

Characteristics

Dinner Potluck

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1/8 of recipe):

Calories:: 310

Fat:: 17 g

Saturated Fat:: 6 g

Carbs:: 12 g

Fibre:: 3 g

Sugar:: 5 g

Cholesterol:: 85 mg

Protein:: 26 g

Sodium:: 520 mg

×