Preparation
- For the dough, mix the flour, durum wheat flour, salt, and eggs into a smooth, firm dough, knead vigorously on a floured work surface for approx. 1 minute, cover, and leave to rest for approx. 1 hour.
- For the filling, place 50 g LEIMER bread cubes in a bowl, pour milk over them, and leave to soak.
- Finely dice the onion and garlic, wash the spinach leaves thoroughly and chop coarsely (or use defrosted frozen spinach) and finely chop the parsley.
- Melt the butter in a pan, sauté the onion until translucent, add the garlic and spinach and continue to sauté until the spinach wilts and any water that escapes has boiled away. Finally, add the parsley and mix in.
- Mix everything together with the ground beef, veal sausage meat (remove the casings from the sausages beforehand), the soaked bread cubes, mustard, spices, and eggs to form a very soft, moist mixture. Finally, mix in the remaining bread cubes.
- Divide the dough into 3 portions. Roll out one portion on a floured work surface to a thickness of 2 mm into a long strip approx. 15 cm wide (use a pasta machine if necessary). Spread ⅓ of the filling lengthwise on the dough (leaving approx. 1 cm free at the bottom edge and approx. 3 cm at the top edge). Fold the dough from the bottom edge to about the middle over the filling, brush the 3 cm edge with water and fold it over the filling, overlapping the other edge. Press down slightly and cut into square raviolis.
- Repeat with the remaining 2 portions.
- Bring broth or salted water to a boil, add raviolis and simmer for approx. 10 minutes (do not boil).
Do not add too many raviolis to the liquid at once, otherwise they will stick together.
