Ravioli with veal
50g Mortadella Bologna IGP (PGI), 200g flour, 2 eggs, 80g veal, 1 clove of garlic, 2 tablespoons of extravirgin olive oil, 1 sprig of rosmary, 10g salt
Start preparing the filling for the ravioli. In a pan fry the garlic in extravirgin olive oil. Add the veal and flavour for a few minutes on high heat. Put the rosemary and cook for 20 minutes, until the meat is well cooked. Add the mortadella cubes and salt to taste. Blend with mixer and let it cool. Begin the preparation of the ravioli. On a work surface, sift the flour and put the eggs at the center and knead until mixture is smooth and homogeneous. Let the dough rest for 30 minutes. Roll out the dough and make two thin sheets. On a sheet, put the filling in small heaps; cover with the other sheet. Realize the ravioli with the appropriate tool. Cook in salted water for 10 minutes.