Ravioli 'mbusse alla Teramana

Mix the flour with the eggs and the extra virgin olive oil until you obtain a dough. a mixture Homogeneous, smooth, and firm. Knead the dough vigorously until it no longer shows dry streaks and the surface is firm. Then roll out a thin sheet, maintaining a uniform thickness: a well-even sheet makes it easier to close the ravioli and ensures even cooking.

Finely chop the onion and sauté it gently sauté in the lard in one skilletKeep the heat moderate and stir until soft and lightly golden, without burning: the aroma should be sweet and the color light amber. Controlled cooking allows the onion to flavor the filling without overpowering the spices and meat.

Add the ground beef and ground ham to the onion. Season with grated nutmeg and cinnamon, then season with salt to taste and freshly ground pepper. Brown the mixture stirring, until the meat changes color and is well blended with the aromatic sauce. Finish cooking when the filling appears dry and fragrant, with no free liquid in the skillet.

Roll out the pasta sheet on the work surface and arrange the filling in small piles, using a teaspoon and keeping an even distance between them. Place the portions on half of the sheet of pasta, leaving enough space for sealing. Distribute small, even amounts: the filling should allow the pasta to be sealed without spilling out.

Cover half of the dough with the filling using the other half, wrapping the dough around each mound. Press with your fingers to remove any air and seal the edges well, then cut out the ravioli. Make sure each piece is sealed all the way around: a uniform seal prevents the filling from leaking out during the next browning.

Let it melt lard in one skillet Brown the ravioli, turning them gently to coat the surface evenly. Stop cooking when the pastry is lightly golden and fragrant, but don't let it darken or harden. Avoid overlapping the ravioli, so the heat reaches every side.

Bring the chicken broth to a high temperature in a large pot. Keep it warm until ready to use, bringing it to a gentle, steady boil: the liquid should be piping hot, but not excessively reduced. A clear, fragrant broth enhances the browned pastry and complements the filling without overpowering its flavors.

Transfer the browned ravioli into the hot broth and serve immediately, completing each portion with pecorino Grated sweet cheese. Sprinkle the cheese over the surface so it softens as it comes into contact with the liquid and the ravioli. Serve while the broth is still steaming and the pasta dough maintains the contrast between the browned surface and the soft interior.