Pork Osso Buco Ravioli in a Tomato Demi with Roasted Vegetables

A warm, rich, and filling dinner entrée for chillier weather.


  • Lilly’s Pork Osso Buco Ravioli OR Braised Beef Short Rib Ravioli
  • Roasting vegetables: butternut squash, mushrooms, onions, parsnips, carrots
  • Demi base
  • #5 can crushed tomatoes

How to Make It

  1. Rough chop vegetables and oven roast with olive oil, salt, and pepper
  2. Prepare 2 quarts demi according to directions; add crushed tomatoes
  3. Boil ravioli in heavily salted water 4 to 5 minutes
  4. Add 1/2 cup prepared demi and 1/2 cup roasted vegetables; when hot, center-plate half the demi and vegetables
  5. Top with boiled ravioli and finish with the remaining demi and vegetables; garnish and serve



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