Preparation

• Place the flour in a mound on a work surface, add all eggs and salt.

  Knead vigorously for about 15 minutes.

  If necessary, add just a little water.

  

• Form a dough ball, cut a piece of dough, cover the rest with a towel.

  

• Pass the small piece of dough through the pasta machine at thickness 6 (thicker setting) for about ten times, folding it in half each time.

  Then move to thicknesses 4, 3, 2, and 1 (thinnest setting) once each, without folding the sheet anymore, but cutting it if it becomes too long.

  Prepare the dough sheet only when you already have the filling ready, otherwise it will dry out.

  

• Wash and dice the carrot, celery, and onion into small pieces.

  In a large pan, add a bit of oil, add the vegetables, and sauté for a few minutes.

  Now add the meat, bay leaf, rosemary, and cook for about 45 minutes with the lid on.

  Adjust salt if necessary.

  Let it cool.

  

• Clean and wash the cabbage, and separate the leaves.

  In a pot, boil plenty of water, add a teaspoon of coarse salt and the cabbage leaves once boiling.

  Boil for about 15 minutes until they are well cooked.

  Remove them from the water and let them drain in a colander.

  

• Now squeeze the cabbage well to remove excess water and chop it finely with a mezzaluna.

  

• Place the rice in a small pot with a little water and cook until it has absorbed all the water.

  

• To make the ingredients finer, we blended both the cooked meat and the cabbage in a mixer.

  

• Now take a large bowl, add the minced meat and cabbage, add the egg, the rice that has absorbed all the water, the Parmesan cheese, grated nutmeg.

  Check if you need to adjust the salt.

  

• Mix well until you get a homogeneous mixture.

  

• Now roll out the dough on a floured work surface and with a spoon or your hands, place balls of filling on both sides.

  On a sheet of about 23.6 inches long, you will get about 15 ravioli per side.

  

• Now fold the dough towards the inside, press well to make the strips stick together.

  To form the ravioli, start pressing with your fingers the empty part between one ball of filling and another.

  This step is important to seal the ravioli and it helps to remove all the air that remains inside.

  Cut in the middle with a pasta cutter to form two strips of filled pasta.

  

• Still with the pasta cutter, now cut the ravioli.

  If you have time and desire, seal them again on the sides by closing them well, but do not press the filling, only the edges of the pasta.

  

• Place the ravioli on a floured tray, be careful not to let them touch each other otherwise they will stick.

  It’s best to cook them within the day to avoid them becoming dry or freeze them.