Ingredients
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450 g Flour
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180 g Butter
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13 tablespoons Water
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200 g Cow ricotta cheese
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250 g Mozzarella
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1 ladle Meat sauce
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500 g Lean chopped meat
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1 l Tomato puree
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1/2 Onion
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50 g Extra virgin olive oil
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Salt
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Pepper
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300 g Rigatoni
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150 g Mozzarella strips
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100 g Baked hamstrips
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2 tablespoons Parmesan cheese
Directions
Steps
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1
Done
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Prepare the meat sauce: in a saucepan heat the oil, season the thinly sliced onion and, when it becomes transparent, add tomato and meat, cook over very low heat for 3 hours, season with salt and pepper. In the meantime, make the dough: on the work surface, place the flour in a heap, in the center break up the butter softened to room temperature, water and a pinch of salt, knead all the ingredients well until a smooth and homogeneous, let it rest for half an hour. |
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2
Done
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Roll out the dough into a rectangle shape, roll it up and arrange it in a spiral pattern. Squish and shrink it, use 3/4 of it to line a mold (22 cm diameter, 10-12 cm high) and 1/4 keep it aside to cover at the end. |
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3
Done
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Boil the rigatoni al dente and drain them. Fill them with the mixed stuffing ingredients, arrange them "standing" tightly next to each other, proceeding in concentric circles from outside to inside. Between each circle, arrange the ham and mozzarella strips and season with the meat sauce. |
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4
Done
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Prepare the "lid": roll the remaining dough into a disc and lay it on the surface of the gable, sealing it well. Decorate it as desired and bake 40 minutes in a hot oven at 200°C (392°F). Turn off and after 10 minutes withdraw and unmold. |
