4 eggs (yellow eggs are even better, those for fresh pasta, you will get a nice yellow pastry)
400 g of 00 flour
INGREDIENTS (for the filling) 500 g of veal
250 g of Bra sausage
150g cooked spinach
1 egg
80 g grated parmesan cheese
70 g of drained ricotta
rosemary, onion, extra virgin olive oil, butter, salt, pepper and nutmeg
INGREDIENTS (for the dressing) Mountain butter (the good quality one from centrifuged cream)
sage herb
meat cooking base
PROCEDURE
I recommend preparing the filling 1/2 day in advance.
Cook the veal cut into cubes (you can also prepare a roast, it's fine) browning in a pan with oil, butter, rosemary and onion (also celery and carrot if you want). Cook for about half an hour, moistening with broth if necessary. Sauté the sausage in a pan without seasoning (remove the casing).
Mince the veal and sausage together with the other ingredients using a food processor (or mincer). You can watch the reel (video) here.
Adjust, tasting, flavor and add salt pepper and grated nutmeg to taste. You should obtain a soft and moist mixture.
Place the bowl with the filling in the refrigerator (remember to cover it). A night in the refrigerator is ideal for the ingredients to 'get to know each other'.
Mix the flour with the eggs for about 10 minutes. When you have obtained a homogeneous dough, wrap it in cling film and let it rest for 30 minutes. Take the dough and, separating a small amount, roll it out with the pasta machine or with a rolling pin into a thin sheet.
Place the mounds of filling on top at equal distances and cover with the puff pastry (you can brush the puff pastry with egg white to seal well or water) and close with the classic PLIN, that is the pinch that you can see in the video on Instagram @cucinama.
Divide them using a pasta wheel. Fit them on a tray sprinkled with semolina.
Blend the meat cooking juices with an immersion blender after removing the rosemary. Add butter and melt over low heat.
Meanwhile, cook the ravioli del plin in salted water for a few minutes. Add them to the sauce and mix or sauté.
