Ravioli ripieni di carne – Primi facili (meat ravioli)

I really enjoy making meat-filled ravioli; they're among my favorites. The ones I'm suggesting here take a little longer, but they're easy to make. I usually make a large batch and then freeze them, saving time! I assure you, it's worth it, and the effort is worth it every time I bring them to the table. I make meat-filled ravioli with a mix of pork and veal, to which I always add vegetables, usually chard or spinach, all strictly fresh, of course. For the sauce, I opt for simplicity: a genuine tomato sauce, made with summer preserves made with tomatoes from my mom and dad's garden. Besides cooking, I also love making my own preserves, and in the summer, with my garden at my disposal, I'm spoiled for choice! But back to the stuffed ravioli... in addition to tomato sauce, you can season them with a mushroom or cheese sauce, or simply with butter and Parmesan. To make the meat filling, you can also use leftovers from stews or braised meats—after all, nothing goes to waste in the kitchen! I recommend adding a little chopped boiled spinach to the egg pasta, to further flavor our meat-filled ravioli and give them a green hue. The recipe for meat-filled ravioli (meat ravioli) with photos, ingredients, and lots of interesting facts is available at http://www.speziata.it/ricetta/raviol... Subscribe to the channel    / @speziata   Follow me on: Website http://www.speziata.it Facebook https://www.facebook.com/pages/Spezia... Twitter   / speziata_it   Google+ https://plus.google.com/u/0/b/1154673... Pinterest   / speziata   Instagram   / speziata