Beef and Pork Ravioli

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

• 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.

• Soak the stale bread in a little milk until softened. Squeeze out the excess milk and place the bread in a bowl.

• Add the ground beef and pork, grated Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Mix well until the filling is smooth and combined.

• Roll out the pasta dough thinly with a rolling pin or pasta machine.

• 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.

• 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.

• 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.

• Add the ravioli to the pan and gently toss for 1 minute to coat with the butter and sage.

• Serve the ravioli hot, topped with additional grated Parmigiano Reggiano.

Enjoy your meal!