Ravioli di carne
Delight in the authentic taste of Italy with these incredible **ravioli di carne**! Imagine sinking your fork into tender **fresh pasta ravioli**, each bite filled with a rich, savory meat filling. Ready in just 45 minutes, these **meat ravioli** with a delicate **butter sage ravioli** sauce are the perfect easy and satisfying meal for a quick weeknight dinner. Get ready to create your own **homemade ravioli**!
Dietary Information
Servings:
- 1
To prepare the meat ravioli, first arrange the flour in a fountain, put the eggs inside. Gradually incorporate the flour with a fork 1 and then knead 2 until you get a smooth and homogeneous dough 3. Wrap it with plastic wrap and let it rest in a cool, dry place for 30 minutes.
- 2
Meanwhile, dedicate yourself to the filling: put the stale bread to soak in the milk 4. In another bowl, combine the ground beef and pork. Add the Parmigiano 5 and the egg 6.
- 3
Also add the well-squeezed bread 7, the nutmeg 8, salt and pepper 9.
- 4
Work with your hands to obtain a homogeneous mixture 10, then transfer it to a sac-a-poche 11. Take the dough and flour it 12.
- 5
Roll out the dough with a pasta machine 13 or with a rolling pin, it should be about 1-2 mm thick. Divide it in half 14, brush one of these with water, then arrange the piles of filling at a distance of 3-4 cm from each other 15.
- 6
Overlap the other sheet, matching the edges, then with your hands eliminate the air around the filling 16 and make the two sheets adhere well. With a pasta cutter, trim the edges, cut and obtain ravioli of a square shape of about 4 cm side 17. Cook the ravioli in boiling salted water 18 for 3-4 minutes or until they float.
- 7
In a pan, melt the butter 19 over medium heat, add the sage 20 and let it flavor until the butter becomes golden and the sage crispy. Drain the ravioli and transfer them to the pan 21. Gently sauté for 1 minute.
- 8
Plate the ravioli, add a spoonful of melted butter 22 and complete with a sprinkling of grated Parmigiano 23. Your meat ravioli are ready to be enjoyed 24!
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