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 10 minutes, adding the beetroot powder until you get the desired color. When you have obtained a homogeneous dough, wrap it in cling film and let it rest for 30 minutes. Take the dough and, detaching 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 pastry (you can brush the pastry with egg white to seal well or water) and close well to prevent the filling from leaking out. This part of the process varies! It depends on whether you make them by hand or use a single or multiple ravioli mold. In that case, follow the instructions for the tool.
Place them on a tray sprinkled with semolina, well spaced apart so that they don't stick together.
If you have it, blend the cooking liquid of the meat with an immersion blender after removing the rosemary. Add some butter and melt over low heat.
In the meantime, cook the ravioli in salted water for a few minutes. Dip them in the sauce and mix or sauté them. Or simply melt some quality butter with a few sage leaves and pour it into the plates, placing the ravioli on top. You will see that they will not lose their color!
ps you can freeze them if you use all the fresh ingredients. First freeze them on the tray and then you can transfer them into food bags that take up less space.
