Ingredients for the dough serves 6:
600 g flour, 4 whole eggs, 2 eggs yolks
Ingredients for the filling serves 6:
600 g roast veal, 500 g roast pork, 600g of spinach or of wild endive, 3 eggs, parmesan cheese, nutmeg, rosemary, laurel, an onion, a clove of garlic, olive oil, salt, pepper, if available,some spoons of leftover risotto
Preparations:
The dough: make as much dough as is needed, following the above proportions. If a more golden dough is desired, reduce the number of whole eggs and increase the number of egg yolks. Start making the dough by beating the eggs and flour together with a regular motion. If mixing proves difficult, dampen the hands with warm water and continue mixing by hand. Roll the dough out thinly, into two equal sheets, and don’t let them dry out. Place small knobs of the filling on one of the sheets of dough, keeping each portion 3 cm from the next, and the same distance from the edge of the sheet of dough. Place the second sheet of dough over the first, matching up the edges. Press the dough down with the thumb around the portions of filling, pressing both widthwise and lenghtwise. Use a serrated pastry cutter to separate the ravioli.
For the filling: in the past, for economic reasons, left-over rice was used with the eggs to bind the filling. Roast some lamb and pork with garlic, bay and rosemary. Mince them finely with their juice in the meat mincer. Simmer one of the green vegetables, given in order of preference in the ingredients, and then sauté in butter. Add two good handfuls of grated Parmesan, a little sauce meat, the eggs, nutmeg and salt. Mix well with a wooden spoon. Cook the ravioli in salted water or, better still, in good meat stock. Serve with roast meat gravy, and a sprinkle of Parmesan. Never serve with tomato based meat sauce, or tomato sauce. The serving dish and the plates should be preheated.