INGREDIENTS

INSTRUCTIONS

Preheat the oven to 300 degrees F.  For the veal ravioli filling:
Season the meat with salt and pepper. Place the meat in an oven-proof
pan and cover with the veal oil. Add the garlic cloves and rosemary
sprigs to the pan and season with salt and pepper. Cover the pan with
aluminum foil and place in the oven. Slow cook the meat for about 2  to
2 1/2 hours or until the meat is very tender. Remove from the oven  and
strain. Reserve the veal oil for future use. Discard the  rosemary. In
a food processor, fitted with a metal blade, add the  veal meat, 1/4
cup of the reserved oil, 1/2 cup of the shallots,  garlic, rosemary and
parsley. Season with salt and black pepper.  Pulse until the mixture is
finely chopped. If the rillette is not  moist enough, add some of the
remaining veal oil. Cover the rillette  and store in the refrigerator.
The rillette will keep for up to 2  weeks. Makes about 3/4 pound.  For
the Morel Cream Sauce:  Place the dried morels in a shallow bowl. Pour
the warm water over the  morels. Allow to sit for at least 1 hour.
Strain the morels,  reserving the liquid. Cut the rehydrated morels
into 1/4-inch thick  rings. In a saucepan, over medium heat, add 2
teaspoons of the oil.  Add the morels and the remaining 1/2 cup of
shallots. Season with  salt and pepper. Saute for 6 minutes. Add the
reserved and strained  morel liquid. Bring the mixture to a boil.
Reduce to a simmer and  cook for 4 minutes. Add the cream and continue
to cook for 6 minutes.  Season with salt and pepper. Remove from the
heat and keep warm.  To make the ravioli's:  Place 1 tablespoon of the
filling in the center of 32 pasta squares.  Lightly wet the edges of
the pasta with water. Place 1 pasta square  on top of the filled
square. Press the edges of the square firmly to  seal the square.
Repeat the procedure until all the squares are  sealed. Bring a pot of
salted water to a boil. Add the pasta and cook  until tender, about 4
to 5 minutes. Drain. Toss the raviolis with the  warm mushrooms sauce
and garnish with the grated cheese.  Yield: 4 appetizer servings
Converted by MC_Buster.  Per serving: 160 Calories (kcal); 1g Total
Fat; (3% calories from  fat); 6g Protein; 36g Carbohydrate; 0mg
Cholesterol; 27mg Sodium Food  Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 0  Fruit; 0 Fat; 0 Other Carbohydrates  Recipe
by: EMERIL LIVE SHOW #EMIC32  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 910
Calories From Fat: 436
Total Fat: 49.7g
Cholesterol: 149.7mg
Sodium: 2631mg
Potassium: 1127.4mg
Carbohydrates: 46.2g
Fiber: 7.6g
Sugar: 14.4g
Protein: 72.5g