Braised Veal Tortellacci (Ossobuco)


Tender veal braised with mirepoix, aromatics, and reduced demi-glace in the style of traditional “Ossobuco alla Milanese”.

At a Glance

Item Code



2/3 lbs

Case Count

95 each


2.25" x 2.25"

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Tortellacci Ossobuco with Butternut Squash & Fried Sage Leaves in Brown Butter Sauce

Ingredients (4 servings):

  • 8 Braised Veal Tortellacci
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp finely grated lemon zest
  • 1 clove garlic, finely chopped
  • 1/4 cup butter
  • 20 fresh sage leaves
  • 2 cups cubed roasted butternut squash
  • 1/2 cup veal stock
  • 1/2 tsp each salt and pepper
  • 1 tsp lemon juice
  • 1/3 cup grated Parmesan cheese (approx.)
  • 2 tbsp toasted pine nuts


Cook tortellacci in boiling, salted water. Drain well, reserving 1/2 cup cooking liquid. Place parsley, lemon zest and garlic on cutting board. Chop together for about 1 minute or until well combined. Reserve and set aside. Meanwhile, melt butter in skillet set over medium heat; cook sage leaves for 5 to 7 minutes or until edges are curled. Drain on paper towel. Cook butter for 2 to 3 minutes or until browned and fragrant. Add butternut squash, stock, salt and pepper to skillet. Simmer for about 3 minutes or until liquid is slightly reduced. Add lemon juice. Toss with cooked pasta, adding enough of the reserved cooking liquid to coat well. Sprinkle with Parmesan; toss to combine. Divide among plates. Sprinkle with pine nuts and reserved gremolata. Garnish with reserved sage leaves. Sprinkle with Parmesan cheese.

Tortellacci Ossobuco with Sous Vide Pancetta, Vin Brule and Piave Stravecchio

Ingredients (4 servings):

  • 20 tortellacci
  • 1lb Pancetta, in one slice
  • 3 cups Cabernet Sauvignon
  • ¼ cup sugar, granulated
  • 1 ea cinnamon stick
  • 2 ea cloves
  • 2 Tbsp butter
  • 1 ea orange (zested)
  • 2 ea all spice
  • 3 ea juniper berries
  • TT fresh rosemary
  • TT black peppercorns
  • TT Piave Stravecchio Cheese


Combine red wine with juniper, peppercorns, orange zest, cinnamon, clove, sugar and a splash of water. Reduce to a glaze then strain and set aside to cool to ambient temperature. Poach the Pancetta in the bag at 142° F for about 12 hours and refrigerate. Sear pancetta slowly in a cast-iron skillet sides are golden brown. Blanch the tortellacci then finish in the pan with the Pancetta and some added butter. Plate and garnish with fresh rosemary and Piave Stravecchio Cheese.

About the Dish:

“Vin Brule is a mulled wine usually enjoyed in Italy, during the winter season and holidays. It is served all winter long by people of the Val Camonica, a valley in the Lombardy region of the Italian Alps. This traditional spiced wine is the inspiration for this recipe where it has been reduced down for a flavorful accent to the pasta.”

Veal Tortellacci – Osso Bucco Style

Ingredients (4 servings):

  • 25 Veal Tortellacci
  • ½ c. carrots, peeled and diced
  • ½ c. celery
  • ½ c. yellow onion, diced
  • 2 garlic cloves, sliced
  • 1 c. dry red wine
  • 1 tsp. veal stock or chicken paste
  • 1 28 oz. can plum tomatoes in juice, crushed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 Tbsp. grated fresh horseradish
  • 2 Tbsp. grated lemon zest
  • 2 Tbsp. chopped parsley
  • Additional ½ c. each, thick diced carrot and celery


Saute carrots, celery, onion, and garlic in a pan over medium-high heat for 2-3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half. Add the tomatoes, thyme, rosemary, and bay leaf to the pan. Once the liquid boils, cover and simmer for 1 hour. Remove the herbs from the liquid and discard. Process mixture in food processor, then return to stove. Taste for seasoning and simmer for 10-15 minutes. Boil water in 2 qt. pot, salt, and add tortellacci. Boil for 2 minutes. Ladle sauce onto plate and top with 5-6 tortellacci. Garnish with horseradish cream, lemon zest, and chopped parsley.

About the Dish:

“This recipe was created by Louisa's National Accounts Manager, Dela Shoemaker, who says, "This is the kind of pasta I love to make. For me, this is a great example of calling on traditional pasta-making techniques to upgrade a dish, such as osso buco, into something quite sophisticated, which people love to eat. ”

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