Place veal cheeks in ovenproof casserole dish with lid. Combine Florida orange and tangerine juices, red wine, red wine vinegar, carrot, onion, celery, bay leaf, thyme, cloves, cinnamon, allspice and nutmeg and pour over veal cheeks. Cover and cook in a 325 F oven for 3 hours, until veal cheeks are fork tender.
Remove cheeks from braising liquid and reserve. Strain braising liquid and discard vegetables. Bring braising liquid to simmer and reduce volume by ⅔. Reserve ½ cup braising liquid on the side.
To prepare filling: Pull meat apart into small pieces. Pour all but reserved ½ cup of braising liquid over veal cheek meat. Add Florida orange zest, rosemary and Parmesan cheese. Mix well and chill until firm.
To prepare Ravioli: Roll out 1 lb prepared pasta dough into sheets. Cut into 3” squares. Place small spoon of filling in center of each square. Brush edges with egg wash and fold over, pressing tightly to seal. Place on flat tray dusted with flour and cover tightly until ready to cook.
Bring large pot of salted water to boil. Poach raviolis for 4-5 minutes, depending on thickness of pasta dough.
While Raviolis are cooking, prepare Orange Butter Sauce: Combine 1 cup Florida orange juice and ½ cup reserved braising liquid in medium saucepot and bring to simmer. Reduce volume by ⅔ and stir in 3 Tbsp butter until melted.
To serve, remove Raviolis from water and drain well. Toss with Orange Butter Sauce and place on plate. Top with grated Parmesan cheese.