egg yolks and a little water to spread on the cake
Filling ingredients (4 portions)
ground beef 450 g
finely chopped onion 70 g
finely chopped carrot 70 g
chopped celery 2 pinches
1 diced potato
one sprig of sage
grated Parmesan cheese 60 g
salt, pepper and oil as desired
Heat the oil in a saucepan and fry the onion on medium heat for 1-2 minutes. Then add canned tomatoes. Simmer for about 20 minutes on low heat.
In the pan, fry the beef in olive oil on high heat. Add celery, carrots, potatoes and sage leaves. Cook until the vegetables are soft.
Put the beef and vegetables to a blender, add Parmesan cheese and blend into a smooth paste. Then, cool it down, then put to a pastry bag and set aside.
Mix both flours together.
Spill the flour onto a clean worktop and make a hole in the middle. Break the eggs into the hole and add the chopped spinach. Gently beat the eggs with a fork, then combine them with spinach and flour.
When the dough becomes less sticky, knead it well. The finished dough should be smooth and elastic.
Divide the dough into smaller portions and put into a pasta machine. Roll the dough in the machine to the desired thickness and length. Prepare at least two sheets of pasta.
Put the pasta dough on a flour dusted worktop. Using a pastry bag, squeeze portions of meat paste onto the dough sheets so that they are spaced two fingers apart.
Brush the dough with the beaten egg yolk and water around the filling.
Carefully spread out the second sheet of dough on top and glue the edges, being careful not to leave air bubbles.
Using a cutter, cut ready ravioli from the dough.
Cook the dumplings in salted, boiling water for 2-3 minutes until the desired softness. Serve on a layer of Napoletana sauce.