Homemade Italian Meat Ravioli (Agnolotti).

Step 1

Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.

Step 2

Sauté the onion, carrot and celery in olive oil until soft. Add the ground meat and let it brown.

Step 3

Add the rosemary and bay leaf to the meat with the wine. Simmer until the liquid has almost evaporated.

Step 4

While the meat is cooking, wilt the wet spinach in a pan. Drain really well. I like to squeeze it in a tea towel to remove all the water. Then chop roughly.

Step 5

Allow the meat and spinach to cool. Then put them in a large bowl. Add nutmeg and an egg. Purée using an immersion blender.

Step 6

Add grated Parmigiano to the filling and mix in well.

Step 7

Sift the flour into a large bowl. Break the eggs into the bowl and beat them with a fork while mixing with the flour. Add salt and olive oil and continue to mix first with a fork and then with your hands.

Step 8

Once the dough no longer sticks to the sides of the bowl, turn it out onto a flour dusted work top and knead for 7-10 minutes.

Step 9

When the dough is soft, slightly smooth and elastic, roll it into a ball and wrap it in cling film or a damp tea towel.

Step 10

Cut off about 1/4 of the dough at a time. Rewrap the rest so it doesn't dry out. Flatten that piece with your hands or a rolling pin. Pass it through your pasta machine at the widest setting. Fold the dough sheet into thirds and pass it again through the widest setting twice.

Step 11

Next pass the dough sheet through the next 2-3 settings on your machine. It doesn't need to be super thin but should be long enough to make 2 ravioli dough sheets about 32cm x 14cm if using a ravioli mold for 24 ravioli of 2.5cm x 2.5cm. (12.5"x 5.5" for 1"x1" ravioli)

Step 12

Dust the ravioli mold with flour. Place one sheet of dough on top. Press the dough gently into the depressions. Put 1-2 teaspoons of filling into each depression.

Step 13

Place a second dough sheet on top of the first and the filling. Use a rolling pin to slightly flatten the second dough sheet and crimp the edges of the meat ravioli.

Step 14

Turn the ravioli mold upside down and release the ravioli (agnolotti). Remove the extra dough from the outside edges and gently separate the ravioli.

Step 15

Place ready ravioli on a flour dusted tray while you finish the rest and are ready to cook it.

Step 16

Bring the beef broth to a boil in a large sauce pan. Cook the ravioli in the broth for about 5 minutes. Test taste to be sure the pasta is ready.

Step 17

Serve the meat ravioli with the broth or remove the pasta with a slotted spoon and serve with some melted butter in which you have fried fresh sage leaves.