Beef and Pork Ravioli
Ingredients
For 4 Servings:
For the pasta:
- 3 1/4 cups all-purpose flour (400g)
- 4 eggs
For the filling:
- 10 1/2 oz mixed ground meat (5 1/4 oz beef, 5 1/4 oz pork) (300g)
- 1/2 cup grated Parmigiano Reggiano (50g)
- 2 oz stale bread (about 1 slice) (50g)
- Milk, as needed (to soak the bread)
- 1 egg
- A pinch of nutmeg
- Salt and pepper, to taste
For the sauce:
- 7 tbsp butter (100g)
- A few sage leaves
- Parmigiano Reggiano for serving
Instructions
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On a clean work surface, make a mound with the flour and create a well in the center. Crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs. Knead the dough until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
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Soak the stale bread in a little milk until softened. Squeeze out the excess milk and place the bread in a bowl.
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Add the ground beef and pork, grated Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Mix well until the filling is smooth and combined.
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Roll out the pasta dough thinly with a rolling pin or pasta machine.
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Place small portions of filling (about 1 tablespoon each) on the sheet of pasta. Cover with another sheet of pasta and press around the filling to seal, ensuring no air bubbles remain. Use a pasta cutter to cut the ravioli into shapes.
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Bring a pot of salted water to a boil. Cook the ravioli for 3–4 minutes or until they float to the surface. Remove them gently with a slotted spoon.
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In a pan, melt the butter over medium heat and add the sage leaves. Cook until the butter turns golden and the sage is crispy.
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Add the ravioli to the pan and gently toss for 1 minute to coat with the butter and sage.
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Serve the ravioli hot, topped with additional grated Parmigiano Reggiano.
Enjoy your meal!
