For pastry: 1 pack
of frozen pasta
For filling: 20 g/1 oz. - of veal - 1 kg of spinach
- 1 egg - a carrot - 1 onion - 2 tablespoons of extra-virgin
olive oil - salt and black pepper.
Spread the defrosted pasta, sprinkle slightly with flour and using a rolling-in roll out into a fine layer. Boil the spinach in a little salted water, drain and chop. Gently fry carrot and onion in oil, add the spinach and roughly chopped meat: gently fry in pan for about ten minutes, add salt and pepper and remove from flame, add egg and work in well.
Create large cherry-sized large balls from the mixture and place at regular intervals on the pasta. Cover with the other layer of pasta and press in between the spaces using slightly moistened fingers.
Cut with pasta wheel cutter into square-shaped ravioli, boil in salted water and serve hot with meat sauce.
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any legends surround the origins of pasta. Some date them back to the Etruscans, but this does not explain why there are no traces of it in either the ancient Greek and ancient Roman cuisines. It is more likely that pasta comes from the East and - as far as filled pasta is concerned - from the Tartar tribes. It was most probably then imported to the West further to the Arab invasions. Ravioli are in fact widespread in Arab and Israeli cooking, the latter being closest to western tastes.
