Submitted by: Sanja Andreevska
This delicious ravioli, stuffed with minced meat and cheese is scented with fresh herbs, and makes a substantial first course. Alternatively, you can use veal instead of pork or turkey.
Home-made Ravioli with Pork and Turkey
Makes 8 servings
- 1 quantity Pasta with Eggs (with 300 g / 110z flour and 3 eggs and 5
ml / 1 tsp salt)
- 50 g (2 oz / ¼ cup) butter
- a large bunch of fresh sage, leaves removed and roughly chopped
- 60 ml (4tbsp) freshly grated Parmesan cheese
- extra sage leaves and freshly grated Parmesan cheese, to serve
For the filling:
- 25 g (1 oz / 2 tbsp) butter
- 150 g (5 oz) minced (ground) pork
- 115 g (4 oz) minced (ground) turkey
- 4 fresh sage leaves, finely chopped
- 1 sprig of fresh rosemary, leaves removed and finely chopped
- 30 ml (2 tbsp) dry white wine
- 65 g (2 ½ oz / generous ¼ cup) ricotta cheese
- 45 ml (3 tbsp) freshly grated Parmesan cheese
- 1 egg
- First make the filling. Melt the butter in a medium pan, add the minced pork and turkey and the herbs and cook gently for 5-6 minutes, stirring oftentimes with a wooden spoon. Add salt and pepper to taste and stir well to mix thoroughly.
- Add the wine to the pan and stir again. Simmer for 1-2 minutes until reduced slightly, then cover the pan and simmer gently for 20 minutes, stirring from time to time. With a slotted spoon, transfer the meat to a bowl and leave to cool.
- Add the ricotta and Parmesan cheese to the bowl with the egg and freshly grated nutmeg to taste. Stir well to mix the ingredients thoroughly.
- Using pasta machine, roll out one-quarter of the pasta into a 90-100 cm (36-40 in) strip. Cut the strip whit a sharp knife into two 45-50 cm (18-20 in) lengths.
- Using a spoon, put 10-12 small mounds of the filling along one side of one of the pasta strips, spacing them evenly. Brush a little water on to the pasta strips around each mound, then fold the plain side of the pasta strip over the filling.
- Starting from the folded edge, press down softly with your fingers around each mound of filling, pushing the air out at the unfolded edge. Sprinkle lightly with flour.
- With a fluted pasta wheel, cut along each long side, then in between each mound to make small square shapes. Dust lightly with flour.
- Put the ravioli in a single layer on floured dish towels and leave to dry while repeating the process with the remaining pasta to make 80-95 ravioli altogether. Drop ravioli into a large pan of salted boiling water and boil for 4-5 minutes.
- While the ravioli are cooking, worm the butter in a small pan, add the fresh sage leaves and stir over a medium to high heat until the sage leaves are sizzling in the butter.
- Drain the ravioli and pour half into a large warmed bowl. Sprinkle with half the grated Parmesan, then half the sage butter. Repeat with the remaining ravioli, Parmesan and sage butter.
- Serve immediately, garnished with fresh sage leaves. Hand around more grated Parmesan separately.