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Agnulot packages

time required (in minutes): 180
Ingredients (serves 6): 400 grams of flour, 5 eggs, 300 grams of lean beef, 20 g bacon, 1 / 4 onion , 30 g butter, 1 / 2 glass of red wine, sausage, 100 gr, 200 gr cabbage cabbage, bread crumbs, salt, pepper
Preparation: Mix the flour, four eggs, a pinch of salt and warm water . Pull then two thin sheets. Finely chop the bacon and onion and fry it in butter, add the meat in one piece, brown it then moisten with wine. Cover and cook slowly for one hour, basting if necessary with a little 'hot water. Boil the cabbage leaves cut into strips and drain, saute the sausage crumbled and peeled with a little butter and add the cabbage well. Chop the meat with the sausage, cabbage and a bit 'soft bread soaked in meat sauce, put in a bowl and mix by adding an egg, salt and pepper. On one of the sheets you put little balls of stuffing them well apart, cover with another sheet, the edges fit together and then press the dough around the filling. With the wheel cut agnolotti and cook in boiling salted water. Season with hot butter and grated cheese.

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Amatriciana

time required (in minutes): 30
Ingredients (serves 4): 400 grams of bucatini, 200 grams of bacon, 400 grams of tomato pulp, 50 g cheese, salt.
Preparation: Fry the chopped bacon, add the tomato pulp. Cook for about 20 minutes; Meanwhile cook the pasta, when cooked, drain and toss with the sauce and grated cheese. Serve amatriciana.
Suggested Wine: Sangiovese

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Friulian Ravioli

time required (in minutes): 60
Ingredients (serves 6): 400 gr. white flour, 4 eggs, a pinch of salt, 50 gr. raisins, 50 gr. of candied citron, 50 gr. bread crumbs, 100 gr. ricotta cheese, 300 gr. of spinach, a little parsley, cinnamon, nutmeg, salt, butter, cheese, cured meat.
Preparation: Prepare the dough with flour, eggs, a little 'warm water, salt and allow to rest. Put the spinach in a pot with a little chopped parsley, ricotta, breadcrumbs, raisins, diced lime, nutmeg, cinnamon and a bit 'of salt. Add the egg, work and mix well. Roll out the dough with the dough, cut it to floppy and on every disc you put a little 'of the prepared filling. Fold in half by pressing the dough edges to close it well. Agnolotti Cook in boiling salted water, drain and season immediately with melted butter and grated cheese.
Suggested Wine: Merlot

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Ingredients: 6 / 10 Gordon's Gin 2 / 10 Aperol 1 / 10 martini dry vermouth 1 / 10 fruit vodka grapefruit orange peel
Preparation: Prepare in a mixing glass and serve in a cocktail glass. Garnish with a cherry.