Milan ravioli

Required products:

500 g wheat flour
what kind of flour should I choose? we'll show

2 PCs egg

4 tbsp. the water is warm

salt - a pinch

400 g pork - minced

1 parsley , dill, chervil - beam

2 garlic cloves

1 onion - head

ground pepper

1 nutmeg grated pinch of

2 tbsp. Parmesan cheese

25 g butter

1-2 l broth

250 g tomato sauce for filing

Of these ingredients, knead the dough, cover with a towel and soak for 20 minutes.

The stuffing mix with the chopped onion, garlic and herbs, season with salt, pepper, nutmeg and part of the cheese. All mix well and fry in butter, stirring occasionally.

Roll out the dough very thin layer, divide in half, put one half a teaspoon of the stuffing with an interval of 2 see Moisten the dough with water, cover the filling with the second half of the test. Press the dough around the filling and serrated knife cut the squares.

Dip the ravioli in the boiling broth and cook at a low boil. As soon as they rise to the surface, remove with a slotted spoon and place on a dish. Sprinkle the remaining grated cheese ravioli and pour hot tomato sauce.