Meat Ravioli
Ingredients
- 400 gWheat flour (sifted)
- 4 pcEgg (whole)
- 300 gPork and beef stuffing (finely minced)
- 50 gParmesan cheese (grated)
- 1 pcOnion (finely chopped)
- 1 pcGarlic (minced)
- 1 tbspParsley (chopped)
- 1 pinchNutmeg (ground)
- 30 gUnsalted butter (for serving)
- 1 pinchGray sea salt (for cooking water)
Method
Thin, elastic pasta dough enclosing a well-seasoned, tender meat filling. When cut, the filling is moist and perfectly bound.
- 1
Create a flour well and add eggs to the center. Knead vigorously until the dough is smooth and no longer sticks to the surface. Let rest under a cloth.
- 2
Mince onion and garlic, sweat them in oil. Mix with the pork and beef filling, grated parmesan, parsley, and a pinch of nutmeg. The mixture must be homogeneous.
- 3
Roll the dough very thin. Place small mounds of filling at intervals. Cover with a second sheet of pasta. Press around the filling with your fingers to remove air and seal tightly.
- 4
Cut the ravioli with a pasta cutter. Drop into a large pot of boiling salted water. When they float to the surface, they are done. Drain and toss with butter.
Frequently asked questions
How do you get this dish right?
- Flour your work surface well to prevent the dough from tearing.
- Air is the enemy: remove all air bubbles before sealing, or the ravioli will burst during cooking.
- Use a brush with a little water on the edges for a perfect seal.
How long does this dish keep?
Store for 2 days in the fridge after cooking, or freeze flat before bagging.
