Meat ravioli

For 4 servings For the pasta:

• 3 + 1/3 cups all-purpose flour (400 g)
• 4 eggs

• 10 + 1/2 oz mixed ground meat (5 + 1/4 oz beef, 5 + 1/4 oz pork) (300 g total: 150 g beef, 150 g pork)
• 1/2 cup grated Parmigiano Reggiano (50 g)
• 1 + 3/4 oz stale bread (50 g)
• Milk, as needed (to soak the bread)
• 1 egg
• Nutmeg, to taste
• Salt and pepper, to taste

• 7 tablespoons butter (100 g)
• A few sage leaves
• Grated Parmigiano Reggiano (to finish)

Pasta:

• On a flat surface, form a well with the flour. Crack the eggs into the center and start mixing with a fork, gradually incorporating the flour.
• Knead until you get a smooth and elastic dough.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

• Soak the stale bread in a bit of milk until softened, then squeeze it well and place it in a bowl.
• Add the ground meat, grated Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Mix thoroughly until the filling is homogeneous.

• Roll out the pasta dough thinly using a rolling pin or pasta machine.
• On one sheet of pasta, place small portions of the filling (about 1 tablespoon each), spacing them evenly.
• Place another sheet of pasta over the filling and press firmly around each portion to seal the ravioli.
• Use a pasta cutter to cut the ravioli, ensuring there are no air bubbles inside.

• Bring a large pot of salted water to a boil.
• Cook the ravioli for 3-4 minutes, or until they float to the surface.
• Gently drain the ravioli using a slotted spoon.

• In a pan, melt the butter over medium heat and add the sage leaves.
• Let the butter cook until golden and the sage becomes crispy.

• Toss the ravioli in the butter and sage sauce for about a minute.
• Serve the ravioli hot, topped with freshly grated Parmigiano Reggiano.

Buon appetito!