Milanese Ravioli, or Ravioeu Alla Milanese: according to Adriano De Carlo ravioli have been traced back to the XV Century, and though he says their origin is unclear, he feels they're Milanese. Could be; what's important is that they're quite tasty, and that making them is a perfect way to use up leftover roasted or grilled meats.
Prep Time: 90 minutes
Cook Time: 10 minutes
Ingredients:
- 3 1/3 cups (400 g) flour
- 4 eggs
- 10 ounces (250 g) beef (or a mixture of beef with some chicken added)
- 3 cups (150 g) freshly grated Parmigiano
- 1/4 cup (50 g) unsalted butter
- A few tablespoons of beef broth (canned will do in a pinch)
- Salt
- A pinch of freshly ground nutmeg
Preparation:
The above quantities will serve 6. Begin with the dough: Work the flour with a pinch of salt, two of the eggs, and just enough water to obtain a smooth elastic dough. Kneed it well, for 10-15 minutes, cover it with a damp cloth and set it aside. Grind the meat and combine it with the butter and the grated Parmigiano. Add a pinch of nutmeg, the eggs, a few tablespoons of broth, and mix well.Divide the dough into two pieces and roll them out into two dime-thin (less than a mm) like-sized rectangles. Lay one of the sheets on your work surface and dot it with balls of filling, separating them by a couple of inches (5 cm). Lay the second sheet over the first, press down between the balls of filling so the sheets stick together, and then cut the ravioli free with a serrated pasta wheel.
Bring a pot of water to boil, salt it, and cook the ravioli for a few minutes, remove them with a strainer, and serve them with either meat sauce or melted butter.
The other option is to boil them for a few minutes in beef broth and serve them with the broth, as a soup.
