Little Ravioli made of meat. They are a really tasty and easy filled pasta first course; a very appetizing and quick recipe to prepare.
They are ideal on these cold days because the quick ravioli combine both the desire for a nice hot broth due to the harsh weather and the desire for something special because filled pasta immediately makes it a celebration
Meat ravioli are ideal to propose on the family menu and perfect for special occasions. They lend themselves to a somewhat special dinner but also for a particular occasion, such as Christmas or New Year’s Eve.
They are tasty and genuine and satisfy both children and adults, and are a great idea if you want to create a filled pasta dish that respects Italian tradition.
I know that when I prepare them, I have to make them by the kilo because my grandchildren Alessandro and Emma love them and I always keep a supply in the freezer.
But after all, fresh homemade ravioli are one of the most appreciated recipes, especially if cooked with love.
Currently, the basic pasta is prepared with eggs and flour, but originally, it consisted of a poor dough of water and flour.
In any case, the dough is always very thin so that it closes quickly and lets the color of the filling show through.
Follow the tips for preparing this delicious dish and get good quality ingredients: the success of the ravioli is guaranteed!
Prepare them in quantity and you won’t regret it!
I leave you the recipe for my meat broth recipe made in the pressure cooker, but it can also be made in a regular pot. But if you want, you can season them with sauces of your choice.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 50 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 369.65 (Kcal)
- Carbohydrates 24.28 (g) of which sugars 0.65 (g)
- Proteins 25.90 (g)
- Fat 18.98 (g) of which saturated 9.10 (g)of which unsaturated 10.50 (g)
- Fibers 1.20 (g)
- Sodium 1,172.55 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Ravioli
- 1 2/3 cups all-purpose flour (plus more for dusting)
- 2 eggs (medium)
- to taste salt
- 6.3 oz pork loin (or chicken breast)
- 3.5 oz mortadella
- 1 egg
- 3.5 oz prosciutto (lean)
- 2.8 oz Parmigiano Reggiano PDO (grated)
- to taste nutmeg
- 1 knob butter
- salt
- pepper
Tools
- Kneading board
- Kitchen scale
- Cutter for ravioli
- Pastry wheel
- Blender / Mixer
- Casserole
Steps for the Ravioli
Prepare the filling.
Remove the fat from the pork and cut it into pieces.
In a small pan, melt the butter, add the meat, and brown it over high heat for 1-2 minutes, with a pinch of pepper.
Lower the heat, cover, and let it cook for about 10 minutes until the meat is cooked. If necessary, add a little hot water.
At the end, salt and let it cool.
Finely chop the meat in the mixer, along with the mortadella and prosciutto.
Transfer the mince to a bowl, add the egg, Parmigiano, a pinch of nutmeg, adjust the salt, and mix well.
Cover with plastic wrap and let it rest in the fridge for two hours.
Form a mound of flour on the kneading board (or surface you will use for kneading).
At this point, create a well in the center where you will place the eggs.
At this point, using a fork, break the eggs and start incorporating the flour.
When the flour is partially incorporated, knead with your hands.
The dough should be soft and elastic.
Once you have a nice homogeneous dough, let it rest wrapped in plastic wrap.
Let it rest for at least 30-40 minutes.
After the resting time, take a piece of dough and slightly flatten it with your hands, using a little flour.
Pass it through the pasta machine starting at the widest thickness.
Roll out the dough, making several passes to make it as thin as possible
Flour the mold and place a first piece of dough, put the filling, and cover with a second piece of dough starting from one side, pressing it with your hand so as not to create air gaps, until reaching the other side.
Then lightly flour, pass the rolling pin in the width and then in the length.
Turn the mold upside down and take one side and, always helping with your hand, detach the ravioli from the mold
Brush off the excess flour and cut the ravioli with the wheel.
The ravioli are ready to be cooked and seasoned to your taste.
“The seasoning varies too, my advice is a good meat broth, or with meat sauce or with butter and sage.”
Enjoy your meal.
Tips
I want to give you this advice.
After some important lunch or after serving a hungry troop, something always remains: slices of roast, a few pieces of boiled chicken, or cooked ham.
Recycling in the kitchen always plays an important and noble role and with a little imagination, new preparations take shape and gain substance.
Making filled pasta is much simpler than it seems and in the end, we will get a tasty and elegant first course.
Or store them in the fridge for 1 day spaced apart.
Or freeze them, always on cutting boards, when they are hard, you can close them in plastic bags!
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