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15
Ravioli ala Bolognese
(Ravioli with Bolognaise Sauce)
Filling
2 tablespoons butter
100 g pork
75 g turkey filet
75 g veal
50 g veal brain
100 g Mortadella
2 egg yolks
60 g Parmesan cheese
nutmeg
pepper and salt
Pasta
450 g white flour type 00
3 eggs
salt
1 teaspoon olive oil
(optional)
Serve with:
100 g butter or tomato
sauce (see “The
Ultimate Mixer
Cookbook”, p37
“Tomato Passata”)
60 g Parmesan cheese
First make the filling. Melt butter in a pan and
add pork, turkey and veal. Simmer on moderate
heat for 10 minutes and then add the brain and
Mortadella. Mix everything on heat for 5 to 10
minutes. Grind mixture using the food grinder. Place
the finely ground meat mixture in the mixer bowl
and add egg yolks, grated Parmesan cheese (using
rotor vegetable slicer and shredder), and a pinch
of grated nutmeg. Flavour with pepper and salt to
taste. Use the dough hook and knead the mixture
into a homogenous blend. Set aside.
Make ravioli with flour, eggs, 2 eggshells of water,
salt and oil if necessary. Do this using the dough
hook. Make sheets with pasta roller (see page 6).
Next attach the ravioli maker on the mixer and make
the ravioli with the filling. Let rest for 20 minutes.
Cook the ravioli in plenty of boiling salted water.
Drain and place in a preheated dish. Pour the
melted butter over ravioli and sprinkle with grated
cheese, or pour the sauce as desired with grated
cheese. Serve hot.
English
RECIPES
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