Preparation

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

  Knead vigorously for about 15 minutes.

  If necessary, add a very small amount of water.

  

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

  

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

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

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

  

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

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

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

  Adjust salt if necessary.

  Let it cool.

  

• Clean and wash the cabbage, remove the leaves.

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

  Boil for about 15 minutes, until they are well cooked.

  Remove them from the water and drain in a colander.

  

• Now squeeze the cabbage well from the excess water and chop it with a mezzaluna.

  

• Put 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 passed both the cooked meat and the cabbage through a food processor.

  

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

  Check if it needs more salt.

  

• Mix well until you get a homogeneous mixture.

  

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

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

  

• Now fold the dough inward, press well to adhere the strips to each other.

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

  This operation is important to seal the ravioli and to let out all the air remaining inside.

  Cut in the middle with a pastry wheel, forming two strips of filled pasta.

  

• Always with the pastry wheel, now cut the ravioli.

  If you have time and want to, seal them again on the sides, making sure to close them well, but do not press the filling, just 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 together.

  You should cook them within the day to prevent them from becoming dry or freeze them.