16th century recipe from the master’s letters: veal, chicken, and pork ravioli, butter & sage sauce

In a large bowl, combine the flour and a pinch of salt. Create a well in the center and crack in the eggs. Gradually mix the flour into the eggs using a fork until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a mixing bowl, combine ground veal, ground chicken, ground pork, ricotta cheese, grated Parmesan, salt, black pepper, and nutmeg. Mix well until all ingredients are evenly incorporated.

Prepare the Filling

After resting, divide the dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

Roll Out the Dough

Place teaspoons of filling about 2 inches apart on one sheet of rolled-out dough. Moisten the edges with water, then place another sheet of dough on top. Press down around each mound of filling to seal. Cut out squares or circles with a ravioli cutter.

Form the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a large skillet, melt the butter over medium heat. Add the sage leaves and sauté until the butter is golden and the sage is crispy.

Prepare the Butter Sage Sauce

Transfer the cooked ravioli to the skillet with the butter sage sauce. Toss gently to coat. Serve immediately, garnished with extra grated Parmesan if desired.

tortelli di michelangelo buonarroti

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