Place the ossobuco in a preheated pan with butter. Heat for about 4 to 7 minutes on medium-high heat. Do not forget to turn it regularly. If you prefer to prepare your ossobuco in a microwave: Pierce a few holes in the film and place the whole thing on a plate in the microwave. Heat the product for 2 to 4 minutes at 630 watts. Sous-vide is a preparation method whereby the food is vacuum-sealed first. It is then cooked in water at a controlled temperature. The advantages? Flavour, vitamins and minerals are preserved.
Cook the ravioli according to the instructions on the packet. Drain the ravioli and put it in a large bowl. Add olive oil, pepper, salt and the chopped herbs. Mix the ravioli carefully, sprinkle with grated Parmesan.
- 4 Italian ossobuco
- 600 g ravioli
- 4 tbsp olive oil
- fresh Italian herbs
- 100 g Parmesan coarsely grated