Ravioli alla caratina
Caratina ravioli are a traditional first course of Piedmontese cuisine, made with fresh egg pasta and a rich mixed meat filling. Traditionally, they are dressed with melted butter and roast sauce, making them perfect for winter and festive menus.
Servings: 6 people
Equipment
- 1 Wooden pastry board
- 1 Rolling pin
- 1 Large bowl
- 1 Large pan
- 1 Large pot for cooking the ravioli
- 1 Knife or pastry wheel
- 1 Fork or ravioli mold
- 1 Slotted spoon
Ingredients
For the dough
- 300 gr 00 flour
- 3 nr eggs
- 1 pinch salt
For the filling
- 200 gr beef minced
- 100 gr sausage
- 50 gr cured ham chopped
- 1 nr egg
- 50 gr Parmigiano Reggiano grated
- q.b. Nutmeg
- q.b. Salt
- q.b. Pepper
For the seasoning
- 200 gr butter
- 4 tablespoons meat sauce
- q.b. Parmigiano Reggiano
Instructions
- Prepare the dough by kneading flour, eggs, and salt until smooth. Cover and let rest for 30 minutes.
- In a pan, brown the minced meat and sausage removed from the casing. Add the ham, season with salt and pepper, and let cool.
- Add the egg, Parmesan, and nutmeg to the meat mixture, mixing well.
- Roll out the dough into thin sheets, cut out discs, and fill them with the filling. Fold into half-moons, sealing the edges well.
- Cook the ravioli in plenty of salted water, drain, and sauté in a pan with melted butter and meat sauce.
- Serve hot with a sprinkle of Parmesan.