You can serve raviolini in broth with a fresh, well-structured red wine, such as an Emilian Sangiovese or a Dolcetto d’Alba.
If you prefer white wines, choose a fragrant and complex one, such as a Ribolla Gialla.
Difficulty: medium
Method: 30
Cooking: 45
Chef Danilo Angè
Difficulty: medium
Method: 30
Cooking: 45
Method
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01 / Prepare the filling
Cut meat into 2-cm cubes
Chop onion and brown in a saucepan over low heat with extra virgin olive oil and bay leaf until soft but not burnt
Add cubed meat, raise the heat, and brown for a couple of minutes
Add wine and let it evaporate
Season with salt and pepper and cook over low heat for about 40 minutes, adding water very sparingly if it gets too dry
Remove bay leaf
Transfer cooked meats to the meat grinder and grind along with mortadella, collecting the ground meat in a bowl
Add egg, Parmigiano Reggiano, and grated nutmeg
Mix well until filling is homogeneous
Taste and, if necessary, add salt and pepper
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02 / Roll out the dough
Take pre-prepared egg pasta dough and let rest for at least 30 minutes
Roll dough out to a thickness of about 1.5 mm
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03 / Fill the ravioli
Shape filling into small balls and place them on half of the sheets of pasta dough
Cover with the other half of the pasta dough sheets
Press lightly between mounds of filling to stick pasta sheets together
Continue this process carefully, eliminating all excess air between mounds
Cut out ravioli with a pasta cutter wheel
Place the sealed ravioli on a floured surface and sprinkle with semolina flour
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04 / Cook the ravioli
Bring meat stock to a boil, adding salt to taste
Cook ravioli in stock
Taste one after 5 minutes to see if it is cooked
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05 / To serve
Put ravioli in serving dishes with the boiling stock
Garnish with Parmigiano Reggiano to taste
Wine pairing
You can prepare ravioli for either short or long-term consumption.
Fresh pasta can be prepared the day before and stored in the refrigerator, covered with cling film, or even earlier, frozen in vacuum packs or bags.
Meat stock can be prepared in advance as well as frozen.
The filling can be made the day before and stored in the refrigerator.
The ravioli, once sealed, can be cooked immediately or within 4–5 hours. If you do not cook them immediately, check that the filling is not wet, place them on a tray lined with baking paper, sprinkle them with semolina or rice flour, and put them in the refrigerator.
You can also freeze the ravioli and use them as needed, cooking them in boiling broth without thawing them first.
In order to keep the dough from getting wet, the filling should not be too moist; only add water if absolutely necessary while cooking the meat.
Before sealing the ravioli, do not forget to taste the filling and adjust the flavour if one ingredient is dominating the others.
Do not use the fresh pasta dough immediately after kneading it; wrap it in cling film and let it rest for at least 30 minutes.
The dough must not be thick or else the pasta and filling will not cook at the same rate.
Do not leave air between the pasta and filling when you seal the ravioli, make sure the dough sticks to the filling.
To ensure that the ravioli do not open during cooking, you must keep the pasta from drying out; distribute the filling as quickly as possible and promptly seal it with the dough.
Also in the interest of keeping the ravioli from opening during cooking, seal the ravioli well, pressing the dough down between mounds of filling with your fingers.
If you want, you can freeze raw ravioli: First place them on a tray lined with baking paper, leaving space between them so they don’t stick together, and leave them in the freezer for at least an hour. Then transfer them to bags in the desired portions and immediately put them back in the freezer.
If you have cooked ravioli left over, you can separate them from the broth and keep them in the refrigerator for the next day. When you want to eat them, you can heat them up in another broth if you have one or in a pan with a drop of extra virgin olive oil or a knob of butter, completing the dish with a sprinkling of Parmigiano Reggiano. Another option is to put them on a baking tray and bake them in the oven at 190 °C with a sprinkling of Parmigiano Reggiano to make a gratin.
The filling for ravioli in broth can also be made with meat left over from other dishes, such as roast veal, braised meat, or the veal cooked for vitello tonnato. Always add pork and a bit of flavourful cured meat; we suggest mortadella, but prosciutto, cotto or crudo, or another kind of your choosing would also work very well, as long as you take care to balance the ingredients.
Ingredients for 4 people
300 g fresh egg pasta dough
3 L meat stock
40 g Parmigiano Reggiano, grated
For the filling
80 g onion
1 bay leaf
200 g veal
100 g pork
50 g mortadella
100 ml dry white wine
60 g Parmigiano Reggiano, grated
1 egg
Nutmeg
20 g extra virgin olive oil
Salt and pepper
Wine pairing
You can serve raviolini in broth with a fresh, well-structured red wine, such as an Emilian Sangiovese or a Dolcetto d’Alba.
If you prefer white wines, choose a fragrant and complex one, such as a Ribolla Gialla.
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