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Filling
250 g cooked chicken
1 lamb brain
150 g beef marrow
25 g butter
1 tablespoon grated
Parmesan
25 g fresh breadcrumbs
2 egg yolks
nutmeg, pepper
and salt
Pasta
325 g white flour type 00
4 eggs
salt
Serve with:
Meat juices
1 tablespoon butter
40 g Parmesan cheese
or
100 g butter and 60 g
Parmesan cheese
Ravioli alla Milanese
(Milanese Ravioli)
First prepare filling. Finely chop the chicken with the
food grinder in the mixer bowl. Blanch the brains in
boiling water, drain and grind. Mix the brains and
chicken in the mixer bowl.
Soften the marrow in hot water, remove and add
to chicken and brain in the mixer bowl. Blend brain,
chicken and marrow in the mixer bowl using beater.
Add butter, grated cheese, breadcrumbs, egg yolks
and pinch of grated nutmeg to this mixture. Knead
mixture for a few minutes with dough hook. Make
pasta with flour, eggs and salt using the dough hook.
Prepare the pasta sheets (see page 6) with the pasta
roller and fill the sheets using the ravioli maker. Let
the ravioli rest for 15 minutes.
Cook the ravioli in plenty of boiling water with a
pinch of salt. Drain water and place half the cooked
ravioli in a preheated casserole dish. Pour half the
juices (or melted butter) over ravioli. Add the other
half of the ravioli with the remaining dressing. Stir
carefully, add grated cheese, stir again and serve.
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