Name: Ravioli di carne (Meat-filled ravioli)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 7 ounces (200 g) boneless pork (or veal or beef), in a single piece; pepper; nutmeg; 1 tablespoon lightly fruity extra-virgin olive oil; 14 ounces (400 g) flour; 1 heaping tablespoon grated parmigiano-reggiano; 1 egg yolk; 4 eggs; 1 ounce (30 g) sliced prosciutto; salt; 4 ounces (100 g) spinach; 4 teaspoons (20 g) butter; 1 tablespoon dry Marsala

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

These meat-filled ravioli are usually served with sugo d’umido and grated parmigiano.

Ingredients

For the Filling

4 ounces (100 g) spinach
salt
1

Europe
Italy
Starter
Mediterranean
Pasta

Method

To make the filling: Trim and rinse the spinach. Put it in a pot, add a pinch of salt, cover, and cook over medium heat in just the rinsing water clinging to the leaves until wilted. Drain the spinach, squeeze well, and chop. Cut the prosciutto into small pieces.

Put the pork in a small saucepan just large enough to hold it, add the butter, and sauté on all sides for 4 or 5 minutes, or