Tortelloni (Ravioli) Primavera

Ingredients for 6/8 people:

For the dough:

500 g. of flour

5 eggs and 1 egg white

1 pinch of salt

 

For the filling:

400 g. of ricotta

400 g. of spinach (cooked by weighing)

100 g. of grated Parmesan cheese

½ of grated nutmeg

3 eggs

salt and pepper

 

For the sauce:

300 g. of beef meat

100 g. of chicken liver

1 onion

1 carrot

1 stalk of celery

1 bunch of basil

½ cup of olive oil

1 glass of red wine

1-2 ladles of vegetable broth

100 g. of dried mushrooms

100 g. of peeled tomatoes

1 knob of butter

Parmesan or pecorino cheese to taste for seasoning

PREPARATION:

For the filling:

Put the spinach in a pot with water, let it come to a boil and simmer for another 15-20 minutes, just long enough that spinach have become tender. Remove the spinach from the pot and let the water pour good cooking by placing them in a colander.

When they are quite dry, chop, arrange them in a bowl and mix the ricotta.

Let this mixture sit for about half an hour, then add the grated Parmesan cheese, nutmeg, eggs, salt and pepper.

 

For the dough:

On a work surface you place the flour, pour in the center the eggs and salt.

Knead well until the amalgam will be bone and soda and put to rest covered with a bowl for about half an hour.

Roll out the dough with a rolling pin until you get a thin sheet and cut into many squares of about 5 cm side.

 

Now create the tortellone:

Put on a square of pasta a teaspoon of filling, this overlap another square of dough that will form the other wall of the bag that will hold the filling. Close carefully by serving the back of the blade of a knife or using special molds for ravioli. Repeat this for each tortello finally dusted with flour and left out to dry.

 

For the sauce:

Put the dried mushrooms to be found in a little 'warm water, when they are ready, remove them from the water and metteli to drain well.

Wash, dry and finely chopped carrot, celery and basil and add this mixture to the onion finely chopped.

Cut the beef into small pieces, then, in a saucepan, place the chopped vegetables with olive oil and let cook over medium heat for a few moments. Add to that the meat and fried chicken livers and fry for a few minutes, stirring constantly.

Then add a glass of red wine and cook, stirring constantly with a wooden spoon so that everything does not stick to the bottom of the pan. Continue cooking, adding 1-2 ladles of broth as needed and, when the meat is well cooked, remove from heat, place it on the cutting board and chop finely.

Return the meat to the pan so chopped, add the mushrooms to the sauce that you previously put in soaked in warm water and canned tomatoes and simmer for another 15 minutes.

When the sauce has reached a good consistency turn off the heat and put to cook the ravioli.

 

Put on the fire a large pot with salted water, when the water come to a boil yourself to cook the ravioli. Remember that the pasta does not have to cook much in this regard you should not use the colander, why so tortelloni tend to open up, but to remove them from firing one at a time with a slotted spoon, just tend to float.

Place the ravioli on the plate and drizzle with sauce, adding a little butter and a sprinkling of grated parmesan cheese or second personal liking.

Preparation time: 1 hours, 30 minutes, 0 seconds

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