Piedmontese Ravioli: Culinary Trips to Italy

Instructions

1. For the pasta:
   Mix all the ingredients together and knead well for at least 10 minutes. Roll out very thinly on a wooden board, and cut into square pieces the same size and shape.
2. For the filling:
   Sauté the onion with the nettles and rosemary, add the garlic for a few minutes (whole), then remove the garlic.
   Add the meat, cut into small cubes. Brown the meat, then add the white wine. When the wine has mostly evaporated, add a little water, salt and pepper to taste, and cover loosely with a lid. When the meat is thoroughly cooked, put it and the vegetables through a mincer or food processor. Return the mixture to a frying pan with the butter. Add the nutmeg and leave to cool thoroughly. Once cool, add the egg to help bind it together.
3. To make the ravioli:
   Place a scant teaspoon of filling in rows on the pasta, leaving space between the filing. Then fold the pasta over and close it with a pinch, also called a “plin.” (You can brush around the filling with egg white first to help make a better seal.) Cut around each “raviolo” with the pasta cutter.Boil the ravioli in salted boiling water just until they float, only a few minutes.
4. To serve:
   Sauté the sage leaves in butter for a few minutes, then add the ravioli. Top with grated parmigiano.