Originally Posted by b1os
Will you precook the filling (I guess so)? Makes it much easier to use Matt's/fg's method to just blanch the pasta and then warm/cook it in the oven.
Well, yeah. The tails need to braise first. Then I'll chill them in some of the reduced cooking liquid and go from there. I do have a recipe for langoustine ravioli where you add them in raw, and everything just cooks in the boiling water for three minutes, but I think veal tails needs to cook a bit longer.