Ravioli with meat
4 servings
15 minutes
Meat-filled ravioli is a classic dish of European cuisine, originating from Italy where pasta is an art. These delicate dough pockets filled with juicy meat filling have a rich flavor thanks to nutmeg and fresh onion. Parmesan cheese adds a savory note, while tomato sauce gives a slight acidity that perfectly complements the texture of the ravioli. The dish is prepared by boiling, making the dough soft and elastic. This versatile treat can be served both at festive tables and in cozy home settings. In Italy, ravioli are traditionally accompanied by a glass of good wine that highlights the richness of flavors. They are not only delicious but also warm the soul, leaving a pleasant feeling of home warmth.
1
Soak dry white bread in warm milk, mash until smooth. Gradually add minced meat, finely chopped onion, egg, salt, and pepper. Knead the mixture until it becomes homogeneous.
- Stale white bread: 1 piece
- Milk: 100 ml
- Ground meat: 100 g
- Onion: 5 g
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Knead the dough from flour, eggs, nutmeg, and salt, and leave it in a warm place for an hour.
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Ground nutmeg: 0.5 teaspoon
- Salt: to taste
3
Roll the dough into a thin layer, cut out circles with a glass, and dust the rim with flour or moisten it with beaten egg.
- Wheat flour: 200 g
- Chicken egg: 3 pieces
4
Place filling in the center of each circle and seal it in a semicircle.
- Ground meat: 100 g
5
Boil in salted boiling water for 7-10 minutes after floating. Serve hot with grated Parmesan cheese and tomato sauce.
- Salt: to taste
- Parmesan (Parmigiano Reggiano): 100 g
- Ketchup: 100 g
