Name Ravioli with sage


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* 90g (3 oz / 1/3 cup) butter
* 1 onion, peeled and chopped
* 250 g (8 oz) minced pork
* 250g (8oz) minced veal
* 2 tablespoons tomato puree (paste)
* salt and pepper
* freshly grated nutmeg
* 30g (1 oz / 1/2 cup) breadcrumbs
* 2 egg yolks
* 125 g(4oz/1 cup) grated Parmesan cheese
* 3-egg quantity Pasta Dough
* fresh sage leaves

1. To make filling, in a saucepan, melt 30 g (1 oz/6 teaspoons) butter, add onion and cook until soft.
2. Add minced meats and cook, stirring, until brown. Blend tomato puree (paste) with 4 tablespoons water, then stir into pan. Season with salt, pepper and nutmeg to taste. Cover and cook gently for 30 minutes. Leave to cool, then put into a blender or food processor with the breadcrumbs, egg yolks and cheese and process until smooth. Make ravioli, filling with meat mixture.
3. Drop ravioli in boiling salted water and cook for 10-15 minutes. Drain and place in a warmed serving dish. Melt remaining butter and pour over ravioli. Season with pepper and garnish with sage leaves. Serve at once.

Serves: 6 as a first course.

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