Ravioli in Broth

By GialloZafferano · 120 min

Ingredients

Instructions

1. Mix the flour and egg yolks into a smooth, even dough that is neither too soft nor too dry. Cover and rest in a cool place for 30 minutes.
2. Meanwhile, grind the pork loin, ham and mortadella in a meat grinder. Mix with the cheese, egg, salt, pepper and nutmeg.
3. Using a pinch of semolina, roll the dough into a very thin sheet.
4. Place small piles of filling, each no bigger than a pistachio, a few cm apart on the pasta sheet.
5. Brush the sheet lightly with very little water, then cover with a second sheet.
6. Cut out the ravioli and seal the edges with your fingertips.
7. Cook the ravioli in broth for about 1-2 minutes.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

EggCheeseParmesan cheeseHamPork loinMortadella