Home made ravioli

Home made ravioli, made with regular flour and not semolina, stuffed with veal. We over stuff our pasta so you only need a few to fill you up. The one issue with over stuffing the pasta is that they are harder to cut and they occasionally explode in the pot, but with a little salt you can actually make a nice soup out of the “rejects”. Finally the other dish made this day is a sheet of pasta rolled up with veal, par boiled, cut into medallions then fried in butter and finally served with home made tomato sauce.

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