Meat Ravioli

Thin, elastic pasta dough enclosing a well-seasoned, tender meat filling. When cut, the filling is moist and perfectly bound.

• Prep time: 60 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 778
• Protein: 29 g
• Carbs: 83 g
• Fat: 36 g

Ingredients

• 400 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 300 g Pork and beef stuffing ( finely minced )
• 50 g Parmesan cheese ( grated )
• 1 piece Onion ( finely chopped )
• 1 piece Garlic ( minced )
• 1 tbsp Parsley ( chopped )
• 1 pinch Nutmeg ( ground )
• 30 g Minimum butter sweet ( for serving )
• 1 pinch Gray sea salt ( for cooking water )

Instructions

1. Prepare the dough

   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. Make the filling

   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 and shape

   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 and cook

   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.

Chef's tips

• 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.

Storage

Store for 2 days in the fridge after cooking, or freeze flat before bagging.