for 4 person

Pasta dough

200 g	white flour
½ tsp	salt
2	fresh eggs
½ tbsp	olive oil

Filling

50 g	lye roll, cut into cubes
¾ dl	milk
200 g	minced meat (beef and pork)
200 g	veal sausage meat
80 g	diced bacon
200 g	frozen chopped spinach, defrosted, drained
½ bunch	flat-leaf parsley, finely chopped
1	egg
a little	pepper
a little	nutmeg
½ tsp	salt

Ravioli

1	egg white
2 litre	beef bouillon

How it's done

Pasta dough

Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough.

Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Divide the dough into thirds, roll out into thin strips (each approx. 13 cm wide).

Cut the strips of dough into approx. 12 equal squares.

Filling

Mix the bread and milk in a bowl and leave to absorb for approx. 15 mins. Add the mince and all the other ingredients up to and including the salt, mix.

Ravioli

Beat the egg white. Place 3 tbsp of filling in the centre of each square. Brush the edges with egg white.

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