Instructions: Mince the meat and cabbage adding the egg and half of the Parmesan and mix well together.

Roll out the pasta dough in a thin rectangular shape to cover the raviolatrice gently pressing down the dough into the moulds.

With a teaspoon fill each mould then cover with another slice of rectangular shaped pasta. With a rolling pin gently roll over.

Remove each raviolo carefully and place on a noured surface.

Cook in slightly salted water for 34 minutes.

Meanwhile melt the butter in a pan adding the sage leaves and pour over the ravioli on individual plates.

Serve with the remaining Parmesan.

This filling includes braised left over cabbage. Ty it but please feel free to by any combination of ingredients. To make lfe easier buy a Raviolatrice an aluminium tray which has square moulds with a jagged border. These can be bought at any good cooking utensil shop. The cabbage should be braised with a light oil and a very little water in a closed saucepan until al dente.

Serves 4

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