Ravioli with meat filling

For 4 people

For the pasta dough
300 g wheat flour type 00
3 eggs

For the filling
150 g rest of Sunday roast (can also be soup meat)
80 g mortadella
2 tablespoons ricotta
some lemon zest
some grated parmesan cheese
salt, pepper
butter and parmesan cheese for the finishing

Knead the flour with the eggs to a smooth and shiny dough and let it rest in cling film in the fridge for about ½ hour.
In the meantime, put the roast meat with the mortadella through the mincer. Mix the mixture with all other ingredients and season with salt and pepper.

Roll out the pasta dough thinly with the pasta machine, put the filling on it and cover it with another thin sheet of dough, press it on and cut it out.
Add to the salted pasta water and simmer lightly for a short time. Brown the butter in a pan, remove the ravioli from the cooking water and put them directly into the pan. Toss briefly and serve with Parmesan cheese.

TIP: Also taste delicious with sage roasted in the butter.