1. In a large saucepan, melt 2 tbsp of butter. Add the chopped shallots and cook for 2 minutes. Add the mushrooms and cook over low heat for 5 minutes.
2. Add the beef broth and cream. Simmer for 3 minutes, stirring. Remove from heat.
3. In a large quantity of boiling salted water, cook the ravioli. Drain and keep warm.
4. In a saucepan, melt 1 tbsp of butter. Add the veal chops. Cook for 4 minutes on each side. Add the white wine. Cover and cook for 3 minutes.
5. Pour the mushroom sauce over the veal chops. Reheat the sauce well for 5 minutes.
6. Serve the veal chops and sauce with the cooked ravioli.