Ingredients for the ragù:

500 gr of mixed ground

Tomato puree to taste

Vegetable broth

Half onion

1 carrot

1 stick of celery

1 glass of red wine

1 clove of garlic

Oil, salt and pepper

Ingredients for the ravioli:

700 g flour 00
4 eggs
1 pinch of salt
1 glass of water

For the stuffing:

600 g of veal

400 g of pork

2 rabbit legs

400 g of boiled and squeezed spinach

3-4 eggs

300 g of grated Parmesan cheese

1 glass of dry white wine

1 chopped onion

1 clove of garlic

4 sage leaves

1 sprig of rosemary

1 bay leaf

Vegetable broth

Oil, salt and pepper

Method:

First, prepare the sauce, cleaning and chopping the celery, carrot, onion, garlic cloves for the sauté. In a saucepan, sauté the oil with the vegetables for about ten minutes. 

Add the meat, raise the heat and let the meat cook until its water has evaporated completely, season with salt and pepper. After about 40 minutes, blend with the wine and once it has evaporated, add the tomato sauce, add in a little water. Lower the heat and cook for an hour and a half.

Meanwhile, create the filling, heating two tablespoons of oil in a saucepan, adding the onion and the whole clove of garlic, pour a few tablespoons of broth and cook for 10-15 minutes. 

In another pan, heat the oil with the veal, pork and rabbit and then transfer them to the saucepan with the onion, add the wine, add bay leaves, sage and rosemary and salt. 

After 20 minutes, add the hot broth to the meat and continue for 50 minutes or until the rabbit meat comes off the bone. When the meat is cooked, remove the bone from the rabbit and cut the rest into pieces. Remove the herbs from the cooking juices, add the spinach and, over low heat, season everything and then chop everything. 

Combine the mince in a bowl, add 200 grams of grated Parmesan cheese and mix everything with the eggs and a little salt.

Then, for the dough, arrange the flour in a heap, shell the eggs in the center, pour the water, add a pinch of salt and knead until an elastic mass is obtained. Roll out the pastry into a thin layer and, starting from the top leaving a border of a few centimeters, arrange a row of little balls of stuffing spaced apart. Fold the pastry over the filling and, pressing with your fingers, seal the edges well.

Cut out with the wheel giving the agnolotti a square shape. So on until the pasta and filling are finished.

Cook the ravioli in a pot with salted water for a few minutes, drain, add the sauce and serve. Enjoy it!