Meat ravioli

• 400 g of 00 flour
• 4 eggs

INGREDIENTS (for the filling)

• 1 piece of rump (about 500 g)
• 100 g of sausage or bologna mortadella
• 1 glass of red wine
• 2 eggs
• 100 g of parmesan cheese
• celery
• carrot
• onion
• butter or extra virgin olive oil
• broth to taste

• Start preparing the filling, maybe the day before so that the ingredients mix well overnight in the refrigerator. Assuming that you can use the meat and cured meats that you prefer or that, as was done once, you have left over; you can also add breadcrumbs that I do not use.
• Thinly slice the celery, onion and carrot for the soffritto. Heat either the butter or the oil in a heavy-bottomed saucepan (suitable for long cooking) and fry the vegetables; brown the meat, add the wine, salt and cover with a lid, continuing to cook over a low heat for two hours and adding broth if necessary. Once cooked, let it cool. Grate the parmesan. Cut the meat into pieces and blend it together with the chosen cured meat. Add eggs, parmesan and adjust the taste and saltiness with pepper. Always taste, your filling should be tasty and soft (not dry). Place it in an airtight container or closed bowl and let it rest in the refrigerator overnight.
• Set aside the roast sauce that you can use to season the ravioli.
• Prepare the fresh pasta by distributing the flour in a fountain shape on a pastry board; break the eggs in the center and beat them with a fork, gradually incorporating the flour from the edges. Continue kneading by hand for ten minutes, adding water if necessary. Once you have obtained a soft and compact dough, wrap it in cling film and let it rest for half an hour.
• Roll out the dough with a rolling pin or a pasta machine. Fill a piping bag with the filling or use your hands to form the little piles.
• You can cut out squares and stuff them; or you can distribute little mounds of filling on the sheet of pastry and cover with another sheet of pastry, pushing out the air, make the two parts stick together and cut out with a pastry cutter. Or distribute little mounds of filling on half of the sheet of pastry and fold the other half to cover and cut out the ravioli. Or roll out a sheet of pastry on a multiple ravioli mold, fill with the filling and cover with another sheet of pastry. Pass the rolling pin, remove the excess dough and turn your mold upside down (with the mold I use with an extractor the ravioli come off on their own; with other molds you have to pass the pastry cutter wheel to cut and divide them).
• Flour the trays where you want to leave your ravioli to rest until ready to use with semolina.
• Cook in boiling salted water. Season to taste. I recommend using the cooking juices of the meat, blend it and if too thick, dilute it with broth, mix with a knob of butter before seasoning the ravioli. Of course, a good tomato sauce or ragù is also fine.
• If you have any leftover filling, you can freeze it if you have used all the fresh ingredients.
• If you have some dough left over, prepare some fresh pasta in your preferred shape.