House Raviolis

Method

1. 1

   Pour the flour into a large bowl and dig a well. Break the eggs in the well and add some salt. Slightly push the eggs to the fork, then, always at the fork, start bringing the flour back to the centre, gradually. When all eggs are coarsely mixed with flour, start kneading on a worktop and then continue kneading for about ten minutes. The dough must be very flexible. Pack it in stretch film and let stand at room temperature for 20 to 30 minutes.

2. 2

   Mix the ground meat with the rest of the ingredients. The mixture must blend into your hands. To check the seasoning, take a little stuffing and cook it in the pan or in a microwave oven.

3. 3

   Separate the dough into 4 and spread finely with a roll or pasta machine. Detail rectangles. On a rectangle, place prankballs the size of a small nut by spacing them 3 cm. Cover the rectangle of another rectangle of dough and then pass the finger around each prankball to seal the dough while removing the air bubbles. Cut around each prankball to form the ravioli and place them on a floured towel. Continue the same way with the rest of the ingredients.

4. 4

   Bring a large volume of salted water to a boil in a large saucepan. Add ravioli 10 by 10 in boiling water and cook for 3 to 4 minutes. Remove them from the water with a skimmer and keep them warm. Cook the rest of the ravioli in the same way. Serve with a tomato sauce for example.

Nutrition

calories

420 kcal

fatContent

18 g

fiberContent

2 g

sugarContent

2 g

sodiumContent

680 mg

proteinContent

28 g

cholesterolContent

180 mg

carbohydrateContent

38 g

saturatedFatContent

8 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

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