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made ravioli

INGREDIENTS FOR SIX PEOPLE:

FOR THE DOUGH:

- 250 grams flour OR

- one whole egg plus two egg yolks.

- a pinch of salt

FOR THE FILLING:

- 250 grams of pork loin

- 250 grams of veal lost weight

- 1 onion

- 1 sprig of rosemary

- a few leaves of sage

- 1 clove

garlic - 1 / 2 glass of red wine

- vegetable broth.

- salt and pepper

- a sprinkling of nutmeg.

- 5 tablespoons grated Parmesan cheese

- 300 grams of spinach

- 30 grams of butter.

PROCEEDINGS

Put the flour, add the egg and egg yolks, a pinch of salt and work well until dough is smooth, slightly sticky and elastic, if would be too hard add a little warm water at a time.

Put the dough in a bowl, cover with plastic wrap and let rest in refrigerator for at least one 'now.

Brown the meat in a saucepan with a little olive oil and onion made into slices not too thin.

Add the red wine and let evaporate over high heat, lower heat, cover and cook slowly for about two hours, adding a little hot vegetable stock if it were too dry.

After cooking the meat and then let cool and add in the trituratela finely grated Parmesan cheese, nutmeg and spinach sauteed with butter and finely chopped, salt and pepper.

Roll out the dough thin enough flour to the dough, making sure it does not stick too much.

With the help of a pastry bag to have a lot of balls by an amount equal to the heart of a cherry on the long edge of pastry distance between them about 1.5 cm.

Fold the edge forward and gently press to pay off, then pinch the dough with your index finger and thumb side of the filling and then, with the use of the special wheel, cut the strip just above the filling to obtain a sort of necklace.

agnolotti Cut out the individual and put them on a floured table covered with a clean cloth.

is cooked in salted water and seasoned with Parmesan cheese and butter flavored with sage or with the bottom of the 'roast obtained by degreasing the pan where it is cooked and doing so reduce over high heat.