Ravioli Milanese
6 servings
90 minutes
Milanese ravioli is a refined dish of Italian cuisine that combines delicate dough and aromatic meat filling. Historically, ravioli originated in the northern regions of Italy and quickly gained popularity due to their versatility and rich flavor. In this recipe, the dough is made with eggs and warm water, making it elastic and soft. The filling of pork mince, fragrant garlic, herbs, and spices acquires a rich taste through light frying. The finished ravioli are boiled in meat broth, adding extra depth of flavor. They are served with grated parmesan and hot tomato sauce, creating a harmonious blend of textures and aromas. An ideal choice for a cozy family dinner or an elegant festive feast.
1
Beat eggs into the flour, add warm water, salt, knead the dough, cover with a towel, and let it rest for 20 minutes.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
- Water: 4 tablespoons
- Salt: to taste
2
Mix the minced meat with finely chopped onion, garlic, and herbs, season with salt, pepper, nutmeg, and part of the cheese. Mix well and fry in oil, stirring.
- Minced pork: 400 g
- Onion: 1 head
- Garlic: 2 cloves
- Parsley: 1 bunch
- Dill: 1 bunch
- Chervil: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Grated Parmesan cheese: 2 tablespoons
- Butter: 1 tablespoon
3
Divide the dough in half, roll each half very thinly. Place filling on one half with a 2 cm interval using a teaspoon. Moisten the dough with water, cover with the second half. Press the dough around the filling and cut squares with a serrated knife.
- Water: 4 tablespoons
4
Drop the ravioli into boiling broth and cook at a gentle boil. Once they float, remove with a slotted spoon and place on a plate. Sprinkle the ravioli with the remaining grated cheese and drizzle with hot tomato sauce.
- Meat broth: 1.5 l
- Grated Parmesan cheese: 2 tablespoons
- Tomato sauce: 250 g