Ravioli

First let's prepare the fresh egg sheets with 500 g wheat flour, 250 g whole eggs and 10 g salt.

Put the flour in the bowl and make a well in the middle. Put salt and eggs.

We start kneading, slowly mixing the flour.

The mixture must be worked for at least fifteen or twenty minutes on a floured table by stretching the dough, folding it on itself and pressing it with your closed hand.

This is a process that must be repeated several times until the mixture turns out to be homogeneous and solid.

When bubbles appear in the dough, processing can be completed.

We make a ball and wrap it in cling film and leave for about thirty minutes.

After this time, the dough can be rolled out or pulled either by hand, with a rolling pin, or with a special machine.

We roll out the dough into very thin sheets and form the ravioli.

Agnolotti

Have the dough brushed with an egg. With the meat filling, we make large balls to our taste, lay them in rows on the dough, and then carefully place them on the other sheet.

With a pasta cutter we remove the excess part of the dough at the ends and with floured hands we press out all the dough well.

At this point we cut the edge of the pasta and divide our ravioli that are ready.

Ravioli a fagotto or "del plin"

We brush the pasta with egg and make our filling a little smaller. We are careful to overturn the dough and with our fingers we combine it well and then cut our ravioli.

Tortellini

To make tortellini, we always first brush the dough with egg and cut it into squares. We'll put some filling in, then we'll match the two points to form a triangle. We close it well from all sides. We raise the central tip and close the other two on the sides: the tortellino is ready.