- 250g soft-wheat “00” flour
- 250g durum wheat flour (semolina)
- 5 whole eggs and water up to a total of 250g
Pour the flour into a bowl, then the eggs and water in the middle.
Stir to mix all the ingredients.
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Set the adjustment knob of the machine to 0. Feed a ball of dough through the rollers and turn the crank clockwise.
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers again, for 5-6 times until the pasta sheet is long and regular in shape.
Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and so on until thickness 6.
INGREDIENTS FOR RICOTTA AND SPINACH FILLING:
- 100g chopped roast veal
- 100g chopped roast pork
- 100g chopped ham
- 50 g Parmesan cheese
- 50g bread crumbs
- salt and pepper
Mix the different types of meat in a bowl, add the Parmesan cheese, the bread crumbs and the aromas. Blend the filling with a kitchen mixer until you obtain a smooth, finely chopped mixture.
Insert the crank in the accessory. Fold the pasta sheet in two, dust with flour and insert one end between the rollers of the accessory, rotating the crank for about a quarter of a turn.
Separate the two pieces of pasta sheet, placing them on the metal rollers. Engage the hopper on the accessory above the pasta sheet.
Pour the filling between the two pasta sheets and slowly rotate the crank. Add more filling, if necessary.
Place the pasta strip on a cloth lightly dusted with flour and let it dry for a few minutes. Separate the raviolini one by one.
The stuffed pasta can be cooked right away or stored in the refrigerator for 2-3 days. The pasta can be frozen for longer storage.