Ravioli Bergamo Style (Lombardy)

Pasta

Ingredients

Dough:

All purpose flour- 4 cups

Salt

Eggs- 4-5

Stuffing:

Garlic, finely chopped- 1 clove

Finely chopped parsley- 4 tsps

Butter- 1/4 cup

Ground beef- 1 cup

Soft breadcrumbs- 2 1/2 tbsps

Grated parmesan cheese- 1/4 cup

Salt and pepper

Freshly grated nutmeg

Eggs, well beaten- 2

Stock- 2 1/2 tbsps

Dressing:

Butter, melted- 1/2 cup

Grated parmesan cheese- 3/4 cup

Dough:

Sift the flour with a pinch of salt and make a well in the middle. Break in the eggs and work to a dough, kneading vigorously until elastic. Roll into a ball, cover with a cloth and leave to rest while you prepare the stuffing.

Stuffing:

Saute the garlic and parsley gently in butter for a minute. Add the meat and continue to fry until well browned, crmbling it with a fork. Turn into a bowl, add the breadcrumbs and cheese and season to taste with salt, pepper and nutmeg. Mix thoroughly, work in the beaten eggs and the stock (or milk or water)

Roll the dough out thinly and cut into 3 x 4 inch rectangles. Add a heaped teaspoonful of the stuffing and fold in half length-wise. Press the edges tightly to seal them and shape the ravioli into crescents.

Have ready a large pan of salted water at a bubbling boil. Drop in the ravioli, a batch at a time, and cook for 8 to 10 minutes. Take them from the pan with a perforated spoon and serve immediately, dressed with melted butter and grated parmesan.

Serves 6.