Preparation

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

  Knead vigorously for about 15 minutes.

  If necessary, add just a little water.

  

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

  

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

  Then roll it at thickness 4, 3, 2, and 1 (thinner setting) once each, without folding the dough again, but cutting it if it becomes too long.

  Prepare the dough 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 some oil and cook the vegetables for a few minutes.

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

  Adjust seasoning with salt if necessary.

  Let cool.

  

• Clean and wash the cabbage, separate 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 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 with a mezzaluna.

  

• Put the rice in a small pot with a little water and cook until all the water is absorbed.

  

• To make the ingredients finer, we passed both the cooked meat in the pan and the cabbage through a food processor.

  

• Now take a large bowl, add the ground meat and cabbage, the egg, the rice which has now absorbed all the water, the grated Parmigiano-Reggiano, and the 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 surface and, using a spoon or your hands, place balls of filling on both sides.

  On a sheet about 24 inches long, you will get about fifteen ravioli per side.

  

• Fold the dough over, pressing well to adhere the strips to each other.

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

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

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

  

• Using the pasta cutter, cut out the ravioli.

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

  

• Place the ravioli on a floured tray, making sure they do not touch each other to prevent sticking.

  It’s best to cook them within the day to prevent drying or freeze them.