Piedmontese Ravioli

Savour the flavours of Piedmont, the heartland of Italy’s cuisine. Piedmontese Ravioli is provided by Carlo Zarri, author of From Sophia to Michelle and Piedmont Sensations — A Journey through the Region’s Garden of Delights

Serves: 1

Pasta Ingredients

½ kg plain flour
6 eggs
1 glass warm water

Mix all the ingredients together for at least 10 minutes and roll out very thinly on a wooden board.

Pasta Filling

Nettle leaves
½ onion
Fresh rosemary
1 clove of garlic
A walnut-sized piece of butter
Olive oil
Boiled chopped vegetables
Small pieces of beef or pork
1 egg
Pepper and nutmeg
Grated Parmesan

Directions

1. Fry the onion with the garlic and the herbs, then remove the garlic.
2. Add the meat, cut into small cubes and when this is cooked, add the white wine.
3. When the wine has evaporated, add a little water, add salt and pepper to taste and cook with the lid half-covered.
4. Put the cooked meat and vegetables through a mincer, and then add both together in a frying pan with the butter.
5. Add the nutmeg and leave to cool, then, add the egg to make a paste.

How to make the Ravioli

1. Place a small amount of filling, about the size of a hazelnut, on the pasta.
2. Then close it with a pinch (the ‘plin’) and cut around it with the pasta cutter.