Homemade meat ravioli 🇮🇹🤌

Pasta: on the worktop, make a volcano with the flour (100g x egg), and put the eggs in the center of the volcano. With a fork begin to beat the eggs while we integrate the flour little by little. When we have it more or less integrated, help us with our hands until we get a dough. Knead for a few minutes and let it rest in the refrigerator in plastic wrap for at least 30 minutes.

Filling: in a frying pan with a little EVOO, fry two finely chopped garlics, when they are golden brown, add the spinach and once they have lost all the water, the minced meat, seasoned with salt and pepper. Spice with rosemary and thyme. Add a glass of red wine and let it evaporate. Set aside.

Tomato: in the same pan, fry the other two garlic and two cayenne peppers. When they are golden brown, remove the cayenne peppers and crush them with a mortar and pestle and return them to the pan. Add the chopped and peeled tomatoes (they should be very ripe). Fry over medium heat until they lose their water.

Take out the dough, cut into 4 pieces and start stretching with a well-floured worktop until the dough is almost transparent. Put balls of filling and cover, you can use a glass tube to make the shape, stick well with your fingers and finish with a fork.

Bring water to boil and put the ravioli in 1-2 minutes at the most. Take out, cover with sauce and Parmesan cheese.