Meat Ravioli

Ingredients

For the dough:

Flour 500 g

Eggs 5

Salt 1/2 tsp

For the filling:

Minced meat 400 g

Ham 100 g

Egg 1

Breadcrumbs 3 tbsp

Cheese 50 g

Olive oil 3 tbsp

Dry white wine 3 tbsp

Ground black pepper to taste

Nutmeg 1/4 tsp

Salt to taste

Parsley 4 sprigs



Grease the cheese and ham as finely as possible, so that there are no large pieces in the minced meat. It's easiest to grate the cheese on a fine grater.



If you're skilled with a knife, you can slice the ham very finely. If possible, it's best to use a food processor and grind the ham using the blade attachment.

Sift the flour onto the countertop to form a mound. Make a well in the center and beat in the eggs, adding salt. Begin kneading the dough, adding flour from the edges. Knead until smooth and form a ball. Wrap it in plastic wrap or cover with a clean towel and let it rest for about 30 minutes.

Add the ground meat, season with a little salt, and fry for about 5 minutes. Add the dry wine and half a glass of hot water. Simmer the ground meat until tender, about 10 minutes. Transfer the cooked ground meat to a bowl. Add the breadcrumbs and mix well. Then add the egg, prepared cheese and ham, nutmeg, ground black pepper, and finely chopped parsley. Mix and season the filling with salt to taste.

Divide the dough in half and roll out into layers approximately 2 mm thick, creating two wide strips. Place about a teaspoon of filling on one layer, leaving 2 cm between each layer.

Fold the layer of dough with the other. Making the layers equal in size is tricky. The edges won't meet, which is okay; you can trim them later. Use your index fingers to press the layers together as tightly as possible between the fillings.

Trim the edges with a decorative knife (or a regular table knife, which will create a smooth edge) and cut the folded layers into small rectangles or squares, as needed, with the filling in the center.

Place a pot of water on the stove and bring it to a boil. Add salt and bring the ravioli to a boil. Stir to prevent them from sticking together. Since the filling is already cooked, there's no need to cook the ravioli for long: they'll float to the surface, and after a few minutes, you can remove them with a slotted spoon and place them in a bowl. Add a little butter and stir.

Serve the meat ravioli hot, simply with butter or sour cream, with a suitable sauce, such as mushroom, cheese, soy, or tomato.

Enjoy!