Piedmont ravioli

INGREDIENTS FOR 4 PEOPLE:

For the dough:
400 grams of flour,
4 eggs
2 tablespoons grated Grana Padano cheese.

For the filling:
400 grams of mixed grill consisting of pork, from cattle and rabbit (or, sometimes, from chicken).
1 knob of butter,
1 sliced onion,
1 clove garlic and 1 sprig of rosemary,
300 grams of spinach, or chard or cabbage
Parmesan cheese, salt and pepper

HOW TO COOK:
The preparation of the traditionally most popular Agnolotti consists to prepare the dough with 400 grams of flour, 4 eggs and 2 tablespoons of grated Grana Padano cheese. Work for a few minutes and then leave it rest for about 2 hours, covered with a damp cloth.
During this waiting, brown 400 grams of mixed grill consisting of pork, from cattle and rabbit (or, sometimes, from chicken) with a nut butter, 1 sliced onion, 1 clove garlic and 1 sprig of rosemary.
Next, boil 300 grams of spinach or chard or cabbage, pass them with the roasted meat in the meat grinder and add to the mixture so obtained abundant Grana Padano cheese, salt, pepper and a pinch of nutmeg.
Perform these operations and spent the 2 hours listed to make the dough rest, sit 2 thin sheets of dough and put on one of them, the mounds of filling, keeping a distance of 3 cm apart, and , overlaps, then the other sheet of dough.
Finally, using the special toothed washer (or a special mold), separate the ravioli from each other.

HOW TO SERVE:
Once prepared, the ravioli can be cooked in a broth made with meat, or eaten dry and seasoned with melted butter and sage, or with a beef gravy, or, following an ancient tradition, surrounded by a glass of good red wine.