FRESH EGG PASTA
300 grams plain flour (no strong flour)
3 medium eggs (63 -65 grams each including shell, room temperature)
1 1/2 tbsp extra virgin olive oil
1 jar EPRONTO (250 grams) choosing between Bolognese, Lamb or Venison,
sage (preferably fresh, otherwise dry)
Parmigiano Reggiano to taste
Prepare the filling
In a bowl put the EPRONTO jar content, adding breadcrumbs and blend it together, my suggestion is using an immersion blender to check easily the consistency.
You need to achieve a thick dry and uniform texture. If you like you can add a pinch of salt, pepper and nutmeg, to taste. The moisture from EPRONTO ragu must be absorbed and the mixture is quite dry but soft and smooth. When it is ready, pour it in a sac a` poche and set aside.
Pour the flour in a bowl (or on the table), add eggs, and stir with a fork letting the eggs taking up the flour, a bit at a time.
When it is too thick for the fork start kneading by hand for 4/5 minutes, until the dough is firm, even and elastic. Wrap it in cling film and let it rest for 30 minutes.
Clean your work surface very well, and roll the dough: using the machine it is very easy, usually, the last number (9) is the right one.
On my video you can see how I use the mould I have: it gives 24 small ravioli, and usually, 1 portion consists of 48 ravioli.
It is important not to cover with flour the upper side of the pasta dough, where you need to close the ravioli. On the other side, flour is important not to let ravioli stick to the mould's surface.
Fill the mould using the sac a`poche and then close the ravioli with another sheet of pasta, and seal the pasta by rolling the pin over it.
Let ravioli rest on a kitchen towel well spread with flour while you complete the batch.
Prepare a big pot of boiling water, with salt (10 grams per litre), including 2 tbsp of olive oil to avoid ravioli sticking to each other. Pour them in boiling water, cooking for 3 to 4 minutes. Remove from water once cooked.
Meanwhile melt the butter in a small pan, with sage, pour it on cooked ravioli and cover with grated Parmigiano Reggiano (or Grana Padano).
rolling pin, or better the pastry sheeter,
a ravioli mould
sac a` poche
Did you try this recipe?
Take a picture and share your creation with the EPRONTO Family, we are thrilled to see what you have been up to in the kitchen!
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