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Pasta and Soups

RAVIOLE DEL PLIN

Ingredients

For the dough:
Flour and eggs (one egg per 100 grams of flour).
For the filling:
Pork, beef, rabbit meat, and sausage; spinach leaves, eggs, grated Parmesan cheese, salt, pepper, nutmeg, garlic, bay leaves, rosemary butter and oil.

Prepare the filling one day in advance. Blanch the vegetables and roast the meat with some butter and oil, the garlic and herbs. Mince the meat and vegetables, add the other filling ingredients and mix well with your hands. Cover with clingfilm and put in the fridge. Knead the eggs and flour into a smooth, elastic dough; dust with flour and wrap in a damp cloth. Using a pasta machine, roll the dough into thin rectangles and place hazelnut-sized bits of filling at 2-3 cm. from each other. Fold the dough over the filling and pinch the empty spaces in between bits. Trim the dough in excess and separate the raviole with a pasta cutter. Cook in plenty of salted water.
Raviole are served in several ways: traditionally, they were simply placed on a linen napkin or drowned in a bowl of red wine. Nowadays, they are quickly tossed in melted butter flavoured with fresh sage.