KitchenAid 5KRAV Use & Care Manual page 34

Filling
1 onion
150 g prosciutto crudo
(e.g., Parma, San
Daniele)
2 tablespoons olive oil
2 tablespoons butter
250 g ground veal
5 tablespoons dry
white wine
4 tablespoons veal stock
nutmeg
pepper and salt
1 egg
Pasta
320 g white flour type 00
4 eggs
salt
Serve with:
2 tablespoons butter
tomato sauce (see
"The Ultimate Mixer
Cookbook", p37
"Tomato Passata")
40 g Parmesan cheese
Ravioli alla Ghiotta
(Flavourful Ravioli)
First prepare the sauce so it can simmer while the
rest is being prepared.
Next make the filling. Peel and chop the onion and
sauté gently with the ham, oil and butter. Add the
ground meat and continue to stir until brown. Pour
in the wine and let the alcohol evaporate. Add
some veal stock and let simmer until ground meat is
cooked. Remove the pan from the heat, add a pinch
of nutmeg and pepper and salt to taste. Leave to
cool. Place mixture in mixer bowl and blend in egg
using the beater.
Prepare the pasta with flour, eggs and salt. Attach the
pasta roller to the stand mixer and make fine sheets
(see page 6). Then exchange for the ravioli maker
and make ravioli. Let the ravioli stand for 15 min.
Cook the ravioli in boiling salted water. Drain the
water and place the cooked ravioli in a warm
covered dish. Add the butter, sauce and grated
cheese and stir carefully. Serve hot.
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