Baked ravioli 

Ravioli is a typical product of Italian cuisine. It can be described as a square or round of egg pasta folded to contain a filling based on meat, fish, vegetables or cheese, depending on the various local recipes. Ravioli can be served in broth or dry with butter & parmesan, accompanied by sauces or sauces. The choice also depends on the type of filling. The ravioli stuffed with meat cooked in the oven with meat sauce are in my opinion the most delicious delicacy! The dish should be served immediately after about 5-max10 minutes that comes out of the oven! The ravioli can be bought at a fresh pasta shop or prepared at home... 

Imagine a plate of ravioli, now imagine a plate of lasagna, cannelloni, you're almost there. Baked ravioli are a clever dish, one of those that can be prepared in advance and then cooked only at the last moment, a bit like lasagna, but less long to prepare. This version is made with meat ravioli, but if you prefer, you can use ricotta and spinach ravioli, pumpkin, mushrooms or filling you prefer, now on the market if you really find them for all tastes.

Ingredients for the filling: (60 ravioli)

20 g butter

50 gr of chicken breast

50 gr of pork leg

50 gr of veal

50 gr of prosciutto

50 gr of mortadella

80 gr of grated Grana Padano cheese

1 whole egg

nutmeg to taste

salt & pepper to taste

Preparation

First melt 20 grams of butter in a non-stick pan and brown 50 grams of chicken breast, 50 grams of veal and 50 grams of pork leg. Cook for about 5 minutes, pass the cooked meat in the chopper after, add 50 grams of prosciutto and 50 grams of mortadella. Continue chopping and then add another 80 grams of grated Grana Padano cheese, 1 whole egg and nutmeg to taste. Chop again to get the filling,  

taste before adjusting salt & pepper. At this point after the 20 minutes necessary to rest the fresh pasta, sprinkle with flour and crush the dough, (it is better to divide the dough into 2 or 3 parts in order to better carry out the processing). Roll it out with the sheeter machine, starting from the highest measure, fold the dough on itself, flour it and roll it out until you get to size number 3. Cut the dough into 2 and then with the previously prepared filling make balls and place them equidistant. Moisten the contact points of the 2 sheets with a brush soaked in water lay the other dough, on the dough with the filling, making sure to let the air out of each ravioli pressing it with your hands, cut out the ravioli. Let the homemade ravioli rest in the refrigerator, lying on absorbent paper and covered with plastic wrap without touching the ravioli... (for a maximum period of 3 days of course the more they harden, the longer it takes to cook: from 3 minutes up to 10 minutes.)

Enjoy your meal!