Ravioli Milanese

Ingredients for 1 servings:

• 5 eggs
• 500 g flour
• 250 g minced beef
• 2 onions
• 3 tbsp oil
• 200 g spinach, fresh
• 50 g Parmesan, grated
• 2 tbsp tomatoes, pureed
• 1 egg(s)
• 2 onions
• 2 tbsp olive oil
• 150 g minced beef
• 3 tbsp tomato paste
• 1 cup broth
• 150 g Parmesan, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 50 minutes

For the dough, put the flour in a mixing bowl and make a well in the center. Crack the eggs into it and add a pinch of salt. Add a little water if the dough is too stiff. The dough is perfect when it no longer sticks to your fingers and is easy to knead. Form into a ball, cover, and let rest for about 2 hours. For the filling, finely dice the onions. Blanch the spinach in boiling salted water for 5 minutes. Drain, squeeze dry, and finely chop or chop. Sauté the onions in oil until golden brown. Add the minced meat and spinach. Stir over medium-low heat and add the Parmesan cheese. Add the tomato sauce and egg and stir until thick and creamy. For the sauce, finely dice the onions and fry with the minced meat. Add about 50g of the Parmesan cheese and the tomato paste. Deglaze with the stock and simmer for 15 minutes. Roll out the dough, preferably with a pasta machine, into two equal-sized rectangles, approximately 3 mm thick. Place the filling in small heaps on one rectangle, leaving each heap about 2 cm apart. Brush the dough with a little water in the spaces between. Place the second layer of dough on top and press firmly between the fillings with your fingers. Cut the pieces apart with a pastry wheel. Let the ravioli stand in lightly boiling salted water for about 10 minutes. Drain and layer in an ovenproof dish. Pour the sauce over each layer and sprinkle with the remaining Parmesan cheese. Bake in a hot oven at about 180 degrees Celsius for a few minutes.