- Serves: 6-8 as a starter or 4-6 as a main
- Cook Time: 10 minutes
- Prep Time: 40 minutes
- Effort: easy
For the pasta
- 400 g '00' flour
- 4 large eggs
- salt, for seasoning
- 1 tsp olive oil
For the filling
- 200 g minced beef
- 100 g minced mortadella sausages
- 100 g crumbled pork sausages
- 1 small cloves garlic, minced
- 1 tbsp finely chopped parsley
- 1 tsp fresh thyme
- 100-150 g parmesan, grated
- 3 eggs
- 1 pinches freshly grated nutmeg
- 2 heaped tbsp of bread soaked in whole milk
- Freshly ground pepper
For the sauce
- 4 tbsp water, ideally cooking water from the pasta
- 100 g butter, diced
- 8 leaves fresh sage, chopped
- 1-2 squeeze lemon juice
- Grated parmesan, to serve
1. For the pasta: put the flour, eggs and salt and olive oil into a food processor and blitz into crumbs. Bring together and turn out onto a floured surface. Knead lightly to form a dough and wrap in cling film. Put in the fridge to soften.
2. For the filling: Mix the beef, mortadella, and crumbled pork sausage in a large bowl. Add the garlic, parsley, thyme, Parmesan, eggs and season lightly. Finally add the nutmeg and the soaked bread and mix together until all the ingredients are combined.
3. Using a pasta machine, roll out your pasta until you reach the desired thickness (settings 3-5 should do). Cut the rolled pasta into long strips, roughly 6 inches wide.
4. Next put heaped teaspoons of the mixture onto a sheet of pasta, leaving a 1 inch gap between each.
5. Fold over the top of your pasta sheet and seal lightly around each parcel.
6. Use a round pastry cutter or ravioli cutter to cut out the pasta parcel, creating a half moon shape. For an authentic Italian finish, crimp around the cut edge with fork.
7. Bring a pan of water to the boil then turn down to a simmer. Transfer the pasta parcels to the pan and allow to cook for a few minutes until tender, or until you see the pasta starting to cling to the filling. Remove the pasta parcels from the water and set aside.
8. For the sauce: quickly warm the water and once bubbling whisk in the butter and lemon juice, lightly season, and stir in the chopped sage.
9. Serve 5 pasta parcels per portion, spooning over the sauce and a little grated Parmesan to finish.
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