AGNOLOTTI ALLA PIEMONTESE ricetta classica tradizionale

Prepare the pasta dough by mixing the semolina flour, flour 0, eggs, olive oil, white wine vinegar, and salt until smooth.

Roll out the pasta dough and cut it into squares for the ravioli.

For the filling, cook the beef and pork with the onion, carrot, celery, bay leaf, and rosemary until tender.

Add cooked rice, spinach, parmesan, and an egg to the meat mixture, and season with salt and pepper.

Fill the pasta squares with the meat mixture and seal them to form ravioli.

Cook the ravioli in boiling salted water until they float to the surface.

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Dietary