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Meat Ravioli (fresh pasta stuffed with meat) 



For the filling:

  • 125 gr pork sirloin
  • 80 gr dry cured ham
  • 85 gr PGI mortadella (one slice)
  • 85 gr grated parmesan cheese 
  • 1 whole egg
  • nutmeg 
  • salt  
  • 1tbs extra-virgin olive oil  


For the dough 

  • 450 gr plain flour 
  • 4 eggs 
  • water and salt (to taste)
  • durum wheat semolina flour  



For the filling 
1) Chop the sirloin and let it brown for 3-4 minutes in a pan (do not sauté). Let it cool. 2) Dice the mortadella and the cured ham and pour them in the mixer, add the browned sirloin, egg, grated parmesan and nutmeg, and a pinch of salt. 
3) Blend all the above mentioned ingredients until you get a smooth mixture 4) Let the mixture cool in the fridge. In the meanwhile, start making the dough.

For the pastry and the "ravioli"
1) Mix the plain flour with the semolina flour and the eggs, knead well. Let the mixture rest for about 15 minutes to soften it. 
2) Roll the pastry with a rolling pin until you get a 1mm thick layer 
3) Use a kitchen towel to cover the dough you are not using  
4) Using a floured “ravioli” mold, cut two 9-10 cm wide dough stripes at a time 5) Place a pastry layer on the mold, pressing gently so that you can see the hollow parts to be filled. Fill with the meat mixture. 
6) Overlap the second stripe and seal well using a rolling pin 
7) Gently detach the “ravioli” from the mold, one by one, place them on a cardboard tray covered in parchment paper or on a wooden chopping board. 
8) Sprinkle with semolina flour to avoid sticking 
9) Cook the “ravioli” in plenty of boiling water, add salt (or meat stock) 
10) Use a skimmer to drain them, move them into the pan where you have the “bolognese” sauce. Sprinkle with plenty of Parmesan cheese. 




  • 300 gr minced lean beef  
  • 300 gr peeled and pureed tomatoes  
  • 150 gr pork bacon 
  • 50 gr carrots  
  • 50 gr celery stalks 
  • 50 gr onions  
  • 1/2 glass red wine  
  • 1/2 glass whole milk (optional)  
  • stock (to taste) 
  • olive oil or butter (to taste) 
  • salt and pepper (to taste)  

1) Dice and chop the bacon with a mezzaluna knife or a carving knife. 
2) Melt the bacon 
3) Add 3 spoons of olive oil or 50 gr of butter and the finely chopped onion, carrot and celery  and cook on a low heat 
4)Add the minced beef, mix well and let it brown until it starts sizzling  
5) Simmer with red wine and mix slowly to let the alcoholic part evaporate. 6) Pour in the peeled tomatoes, mix, cover with a lid, cook on a low heat for about 2 hours 7) If needed, gradually add the stock 
8) At the end of the cooking process, add the milk (optional)and adjust salt 
9) Sprinkle with freshly ground black pepper 
10) Remove the sauce from heat and season your ravioli or pasta.