Plin-style ravioli
Ingredients
For the pasta:
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2 + 1/2 cups all-purpose flour
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3 eggs
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A pinch of salt
For the filling:
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8 + 3/4 oz ground beef
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8 + 3/4 oz ground veal
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3 + 1/2 oz sausage
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1 onion
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1 carrot
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1 celery stalk
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1 + 3/4 oz grated Parmigiano Reggiano
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1 egg
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Salt and pepper, to taste
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Nutmeg, to taste
For the sauce:
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Butter, as needed
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Fresh sage leaves, to taste
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Grated Parmigiano Reggiano
Instructions
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On a clean work surface, make a well with the flour. Add the eggs and a pinch of salt in the center.
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Mix the eggs with a fork, gradually incorporating the flour. Knead until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
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In a skillet, heat a drizzle of olive oil. Add chopped onion, carrot, and celery; cook until soft.
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Add the beef, veal, and sausage. Cook thoroughly, then season with salt, pepper, and nutmeg. Let cool.
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Once cooled, add the egg and grated Parmesan. Blend half the mixture in a food processor, then combine it all together.
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Roll out the dough into thin sheets using a rolling pin or pasta machine. Cut each sheet in half lengthwise.
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Place small portions of filling on the pasta, fold the dough over, press around the filling, and pinch to form the traditional plin shape.
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Cook the ravioli in salted boiling water for 3–4 minutes, until they float.
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In a separate pan, melt the butter with sage leaves.
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Drain the ravioli and toss gently in the sage butter. Serve hot with Parmesan and sage.
