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Ravioli del Plin

Difficulty: 

media

 1 hour and 30 minutes

Ingredients per 4 People

Ingredients for the pasta:
flour, 17 oz
eggs, 5

Ingredients for the filling:
braised beef (minced thoroughly), 21 oz
spinach, 13 oz
butter, 0.9 oz
Grated Parmigiano Reggiano
Nutmeg
Salt
Pepper

Ingredients for the seasoning:
braised meat gravy, 12 fl. oz
butter, 0.9 oz

Procedure


Wash and clean the spinach. Sauté the spinach in a pan with butter and drain on a small sheet pan.
Finely chop the spinach, add the nutmeg, Parmigiano Reggiano and braised meat to the mixture. Adjust salt to taste

On a pastry board, pour the flour and form a well, put the eggs in the centre of the well and knead until the dough is uniform. Let the dough rest.

Roll out the dough in a paper-thin sheet of pasta, approx. 3” wide. Put the filling in a pastry bag and create some little balls of filling on the pasta, at the same distance. Close the pasta by folding it on itself and pinch the filling at the sides. Cut your ravioli with a pastry cutting wheel.

Cook the ravioli in salty water. Drain your ravioli and put the ravioli in the braised meat gravy. Cook with a little butter

Thanks to: ALMA