Ravioli Madalena

Pre heat oven to 325℉
1 Heat 3 tbsp olive oil over high heat in a braising pan with a tight fitting lid.
Generously season veal with 3 tbsp kosher salt and 1 tbsp freshly ground black pepper.
When oil is hot, sear the veal on all sides, 3-4 minutes per side or until the veal has a golden color
Remove veal from braising pan and add 1 large Spanish onion, chopped, 3 stalks celery chopped, 3 medium carrots peeled and diced, 10 sprigs parsley chopped, and 2 whole bay leaves and cook on high heat until the vegetables begin to brown.
Add 3 cloves garlic, crushed, after the vegetables have browned and stir to combine. Squeeze in the juice of ½ medium lemon, then add the lemon to the pan.
Add 1 cup dry white wine and deglaze the pan, keep mixture on high heat and reduce the wine by half.
Return the veal to the pan and pour in 4 cups chicken stock or to come up ⅔ of the side of the veal and bring liquid to a simmer.
Cover the pan with a tight fitting lid (or aluminum foil) and place on cookie sheet on the middle rack of a preheated 325°F oven and roast/braise veal for 2-3 hours or until the meat falls of the bones. Check periodically to make sure that the juices have not evaporated. You can expect the liquid to reduce by about ⅓ when the veal is done.

Remove the veal from the pan and remove the meat from the bones.
Strain the liquid from the pan and reserve the vegetables.
Strain the remaining liquid though a fine sieve and reserve.
Move the meat and the vegetables to a food processor and pulse until you have a course mixture. If the mixture seems a little dry, add a bit of the braising stock, a tablespoonful at a time, to get a good consistency.

Drop teaspoonful's of filling onto prepared ravioli dough sheets.
Form ravioli parcels by pressing a top layer of dough onto fillings and then cutting ravioli using a ravioli cutter.
If serving with sage butter, melt 2 tablespoons of butter in a sauté pan over low heat and add 6 sage leaves. If the butter has melted before the first batch of ravioli is cooked, add a tablespoon of pasta cooking liquid to the butter to keep it from turning brown; if serving with the reserved pan juices, add a tablespoon of olive oil to a sauté pan and heat over low heat. Add cooked ravioli to the pan and gently toss to coat the pasta so it does not stick together.
Cook fresh filled pasta until the dough rises to the top of the water, then using a slotted spoon, move to a prepared pan heating over medium heat.

Place 4-5 ravioli in a heated rim soup bowl and drizzle with sage butter and one sage leaf or strained cooking liquid from the roast.