Sheets of thinnest fresh home made pasta possible
Filling:
1 T. olive oil
2 garlic cloves, finely minced
1/2 lb. ground meat, an equal mix of beef, veal and pork
1/4 lb. finely minced mortadella
1/2 c. ricotta
1 egg yolk
1/4 c. minced fresh basil leaves
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black pepper
Give the chopped garlic a quick sizzle in the oil to get things started, then lightly brown the meats, breaking up any chunks and cooking through but not overdoing things. Drain off any accumulated fat. Let cool.
Mix the meat with the egg yolk, ricotta, basil and s&p.
Lay out a sheet of fresh pasta. Place 1 teaspoon size. balls of filling on the pasta sheet, spacing them out so you'll have a nice edge of dough all the way around when you cut them. *
Top with a second sheet of pasta, then use a cutter to seal the ravioli. You don't want them taught — soft and pillowy, unlike Asian dumplings, which take a tighter wrap.
If not cooking immediately, cover with a moist dish towel so they don't dry out. When ready to serve, carefully cook in a pot of salted water at a low simmer for five minutes. Drain carefully and dress with a simple marinara, good parmesan and a chiffonade of basil.
Save the dough bits left over when you cut out the ravioli. Dry these (this shape of pasta is Malfatti) and save for another day. Cook them as you would any dried pasta and dress with a hearty sauce or ragu.