PORTIONS : 6 portions
]Ingrédients
- Basic dough
- 250 g ground veal
- 2 tbsp. butter
- 150 gr prosciutto
- 100 g mortadella
- 2 eggs
- Parmesan cheese
- Nutmeg
- Salt and pepper (be careful with salt)
Préparation
- Melt butter in a frying pan.
- Brown the veal and add salt.
- Cool the mixture, then add the prosciutto, mortadella and mince.
- Add the eggs and a little Parmesan to the mixture.
- Add salt and pepper to taste.
- Add 1 tsp. nutmeg.
- Blend in food processor until smooth.
- Using a rolling pin, process the dough to the second-to-last number.
- The dough will tear if you make it too thin.
- Shape your ravioli using a ravioli mold.
- Cook in boiling salted water for 1 minute.
- Excellent with “ragu alla bolognese”.
