Pasta Filling: Meat and Ricotta

Serve with a Brown Butter Sauce, Brown Butter with Sage Sauce, Brown Butter with Herbs Sauce or Marinara Sauce.

1 recipe Ravioli, Pierogi or Tortellini Pasta Dough

For the filling:
½ lb meat (preferrably 2 types, like pork and veal) diced
1 Tbsp. butter
1-½ Tbsp. onion, finely chopped
sea salt
pepper, freshly cracked
½ cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
pinch ground nutmeg

Mix filling:  Sauté onion in butter over medium heat 1-2 minutes. Add meat and cook until meat loses its raw red or pink colour. Transfer to a food processor and pulse a few times to chop. Don't allow it to purée.  Put mixture in a bowl and add remaining ingredients. Combine well.

Fill and cook pasta according to dough instructions. Toss with desired sauce and serve.

Makes 4 servings.