Serves: 4 people Difficulty ': Hard Preparation time: 1 hour 45 minutes plus resting INGREDIENTS FOR THE DOUGH 200gr. flour 1 egg salt FOR THE FILLING 200g. meat (veal, chicken, loin) 300g. Beef 500gr. sausage 1 carrot 1 stalk of celery 1 onion 1 large slice of mortadella 1 dice 1 handful of grated Parmesan 2 amaretti crumbs 2 eggs 2 tablespoons extra virgin olive oil 1 pinch of nutmeg 40g.
5-6 leaves of sage butter salt pepper PROCEDURE -------------------------- Pour the flour on the work surface, add 's egg, salt and 5-6 tablespoons of water. Mix ingredients until dough is firm and smooth, then let stand for 15 minutes. After you pull the dough into 2 thin layers. Tick and scrape the carrot, celery, cleaned and peeled onion.
Pour the vegetables into a saucepan with 1 liter of water and nuts, Boil the beef. In a pan brown the veal loin and chicken with a little 'oil. When all the meat is' cooked, cut into pieces and put it in the bowl of food processor with diced mortadella and sausage, all finely chopped. Pour the meat into a bowl large enough.
Add the eggs, cheese, bread crumbs, nutmeg, crushed amaretti and a pinch of salt and pepper. Mix well. With your hands form small balls of stuffing and place them on a sheet of pasta. Cover with another sheet and press the edges well to join the two edges of dough. Obtained the ravioli with the aid of a glass or a wheel.
Boil a large pot with salted water. Cook the ravioli. Melt the butter in a saucepan with the sage leaves. Drain the ravioli with the help of a slotted spoon and place in a bowl. Season with sage butter and serve hot. 
5-6 leaves of sage butter salt pepper PROCEDURE -------------------------- Pour the flour on the work surface, add 's egg, salt and 5-6 tablespoons of water. Mix ingredients until dough is firm and smooth, then let stand for 15 minutes. After you pull the dough into 2 thin layers. Tick and scrape the carrot, celery, cleaned and peeled onion.
Pour the vegetables into a saucepan with 1 liter of water and nuts, Boil the beef. In a pan brown the veal loin and chicken with a little 'oil. When all the meat is' cooked, cut into pieces and put it in the bowl of food processor with diced mortadella and sausage, all finely chopped. Pour the meat into a bowl large enough.
Add the eggs, cheese, bread crumbs, nutmeg, crushed amaretti and a pinch of salt and pepper. Mix well. With your hands form small balls of stuffing and place them on a sheet of pasta. Cover with another sheet and press the edges well to join the two edges of dough. Obtained the ravioli with the aid of a glass or a wheel.
Boil a large pot with salted water. Cook the ravioli. Melt the butter in a saucepan with the sage leaves. Drain the ravioli with the help of a slotted spoon and place in a bowl. Season with sage butter and serve hot.
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