This is the traditional Bolognese meat filling for tortellini, ravioli, and many other types of filled pasta. The idea is that the filling should be incredibly flavorsome, so you only need to use a small quantity in order to taste all the different kinds of meat used in the filling.
Roll out a sheet of fresh pasta as finely as you dare. Using a pastry wheel or sharp knife, cut into small squares or circles and place ¼ teaspoon of filling in the center. Fold the pasta in half, either into a triangle or a semicircle and press the outer ends together firmly. Turn the central section outward and downward, almost inside out.
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