Ravioli with Cotechino and Lentil Sauce

To prepare the cotechino ravioli with lentil sauce, start by making the Homemade pasta (sheets and shapes): place the sifted flours in a bowl and pour the eggs 1 and a pinch of salt into the center. Then start working the ingredients by mixing with a fork 2, gradually widening to take the flour. Then start working with your hands 3 for at least 10 minutes,

kneading and banging the dough on the pastry board until you obtain a soft and homogeneous mixture 4. Form a dough ball and wrap it with plastic wrap 5, then let it rest at room temperature for about 30 minutes. Meanwhile, continue with the sauce preparation: first, rinse the lentils under running water 6;

place them inside a pressure cooker, pour the water in to cover them completely 7. Close the pot and cook for 20 minutes, then let them cool 8. In a non-stick pot, sauté the oil with the shallot, garlic, celery, and finely chopped carrot over low heat 9.

Add the rosemary as well 10 and stir with a spatula. Add the lentils 11 and cover the pot with a lid, letting it cook on low heat for about 10 minutes. Stir often to ensure they don't dry out too much 12 and

adjust the salt 13 and pepper. When ready, turn off the heat and proceed with cooking the cotechino: take a precooked cotechino and place it in a pot with cold water; turn on the heat and boil it according to the instructions on the package (it will take about 15 minutes) 14. Once the required time has passed, drain it and place it in a bowl to remove the outer casing 15, being careful not to burn yourself with the liquid in the package.

Remove the cotechino skin 16, then finely chop it with a knife in a bowl 17. Add 50 g of the lentils you prepared to the meat 18 and mix with a spatula: your filling is ready.

At this point, take the egg pasta dough and place it on the lightly floured work surface. Roll it out with a rolling pin 19, divide it and make 8 sheets of 34x16 inches, as thin as possible, using a pasta machine 20. Place a teaspoon (about 5 g) of the filling you prepared on the sheet 21, leaving about 1-1.5 inches between each dollop of filling;

then overlap another sheet of the same size 22; press lightly to remove all the air trapped between the two sheets 23. Use a star-shaped cutter to make your ravioli 34, repeating the operation until all ingredients are used and re-kneading the scraps: with our doses, you should obtain 40 ravioli.

as you make them, place them on a floured towel 25. Put a pot with plenty of water on the stove to prepare the Vegetable broth. Boil the ravioli in salted boiling water for about 4-5 minutes 26, then drain them 27.

In the meantime, transfer the cooked leftover lentils into a tall-sided container. Blend with an immersion blender, gradually adding 2 oz of broth 28. When the sauce reaches the right consistency, strain it with a sieve to make it more homogeneous 29. In a non-stick pan, heat the lentil sauce together with the leftover broth 30, then

add the ravioli 31 and toss for a few seconds. At the end of cooking, turn off the heat and add the chopped parsley 32. Your cotechino ravioli with lentil sauce are ready to be enjoyed and served 33.