Leavened dough Ravioli with Italian Ragù

Leavened dough Ravioli with Italian Ragù meat, food blogger recipe

Our food blogger Magda, from the food blog “La Piccola e la Grande Cuoca”, punctually amazes us with a delicious recipe. This time it is about the tasty homemade ravioli made with leavened dough filled with a tasty tomato sauce based on natural ground  Amica Natura.


Magda’s Recipe, Italian homemade ravioli filled with Ragù

Ingredients for ragù sauce

200 g of ground meat Amica Natura

200 g of tomato sauce

a tablespoon of tomato paste

a teaspoon of provence herbs

2 cloves of garlic

a shallot

extra-virgin olive oil

salt and pepper

Ingredients to prepare homemade ravioli with leavened dough

350 g of flour

100 g of butter

25 dag of fresh brewer’s yeast

1/2 glass of cooking cream

a pinch of sugar

a pinch of salt

an egg

Other ingredients

1 egg

2-3 tablespoons of grated Parmesan cheese


Mix the cream with the sugar and the crumbled brewer’s yeast in a bowl. Cover and let rise for about 30 minutes in a warm place.

Meanwhile, cut the butter into small pieces and melt in a small saucepan over low heat, stirring occasionally.

Sift the flour with the salt, an egg and the cooled melted butter into a bowl. Pour the yeast mixture in the center of the flour fountain. Knead for about 10 minutes until a homogeneous mixture is obtained. Cover with a cloth and let rise for about 40-50 minutes in a warm place.

How to prepare homemade ragù sauce

Finely chop 2 cloves of garlic and a shallot.

Heat 2-3 tablespoons of oil in a pan. Add the shallots, 2 finely chopped garlic cloves and fry everything for about 2 minutes, over low heat.

Now add the ground beef and fry for about 5 minutes.

Add a tablespoon of provence herbs, tomato puree and a tablespoon of tomato paste. Season with salt and pepper, mix well.

Bring to a boil and cook for about 30 minutes, stirring occasionally. Once cooked, leave the sauce to cool.

How to make homemade ravioli with leavened dough

After the dough rested until it has doubled in volume, knead it again and roll it out to obtain a sheet of 5 mm thick. With the circular cutter of the diameter of 10 cm it gets at least 12 circular shapes.

Read the complete recipe of leavened pasta ravioli filled with ground beef on Magda’s food blog!

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Tasty Carnival recipe: the Italian focaccia

A tasty  Carnival recipe, the Italian focaccia stuffed with a natural Amica Natura ground  meat without preservatives, to be offered at home to children as a delicious and nutritious snack or as a single dish, genuine (and fast to cook) for the whole family.

The Fucazza de carnuale salentina is a typical recipe, prepared by families in the beautiful lands of Salento, during the playful and goliardic days of Carnival. Try preparing this tasty and rustic focaccia for adults and children, flavor guaranteed!

Let’s find out how to prepare this tasty recipe for Carnival, the stuffed focaccia salentina, made with organic ground beef Amica Natura.

La Fucazza de carnuale salentina is a typical recipe, prepared by families in the beautiful lands of Salento, during the playful and goliardic days of the Carnival. Try preparing this tasty and rustic focaccia for adults and children, flavor guaranteed!

Let’s find out how to prepare this recipe for a tasty carnival, the stuffed focaccia salentina, made with organic ground beef Amica Natura.


Tasty recipe for carnival: the stuffed Italian focaccia


an onion

a fresh mozzarella

400 g  ground meat Amica Natura

100 g  of grated cheese

50 g pecorino cheese

pastry roll for focaccia or focaccia ready

salt and pepper

some cherry tomatoes

extra virgin olive oil

a bunch of parsley


Peel and mince the onion. Fry it with a drizzle of olive oil, leave it to flavor, add the ground meat Amica Natura, cook over medium heat for about 20 minutes. Salt and pepper rule, lower the flame and finish cooking over low heat for 10 minutes.

Take a bowl, add the diced tomatoes, cheese, oil and salt, pepper, chopped parsley and mix well.

Take a pan and cover with parchment paper. Cut the dough into two, put the first part as a base, spread over the minced meat and the mixed ingredients of the terrine, spread them well and mix everything. Close with the top part, sealing the edges with a fork.

Brush the surface with an egg yolk. Bake in preheated oven at 180 degrees, in ventilated mode, cook for about 20 minutes, checking the cooking of the Carnival focaccia paste.

Serve the warm, or even cold, your Carnival focaccia!







Pasta with meat, mushrooms and bechamel sauce, recipe

Our friend food blogger Giovanna, of the food blog  “La Tavola Allegra ” delighted us with a recipe of a first dish succulent and delicious: pasta with minced meat, mushrooms and béchamel.

The Fusilli  recipe with the white meat sauce made by Elisabetta was prepared with minced meat Amica Natura, a natural preparation, without added preservatives, high quality and always practical, because always available in pantry, does not perish in little Time (saving on food waste) and maintains unchanged flavor and freshness.

Ingredients ( 4 people)
-350 gr. fusilli pasta
-250 gr. champignon mushrooms
-200 gr. circa bechamel
-1/4 onion
2 spoons extra-virgin olive oil
-30 ml red wine
-1 1 pinch nutmeg powder
-1 pinch pepper
-salt, Meat broth q.b.
First of all it starts by cooking the meat sauce. Chop the onion in a very thin way and brown it in an anti-stick pan with a spoonful of extra-virgin olive oil. When the onion turns golden, add the minced meat and make it flavor.

It fades the meat with red wine and lets it evaporate. Now add the previously cleaned and sliced mushrooms, mix carefully. Bathe the condiment with 1-2 ladles of meat broth well hot (it will be good also of the simple water), add also a pinch of nutmeg and a pepper.

Carefully mix and cover with a lid. Cook the white meat sauce over a moderate flame for about 30 minutes and in the meantime prepare the béchamel according to the habits (or use the ready-made packaging).

When the sauce is ready, add the béchamel to get the right creaminess (you may not need to use it all). Finally, keep the sauce warm and proceed with cooking the pasta. When the fusilli are al dente, skip the white ragout and serve the hot pasta, after decorating the dishes with chopped fresh parsley.

Gnocchi recipe with potatoes, black cabbage ragou

gnocchi di patate con ragù di cavolo nero

Elisabetta Pendoli  from the food blog “I feel Betta” created for Amica Natura (the Italian best frozen food brand) a tuscan recipe for a delicious Italian way  first course!

Gnocchi recipe with potatoes and black cabbage ragout

This is a recipe of the Tuscan cooking tradition, with a light and delicious ragout of black cabbage, a vegetable (a superfood) very used in this region, healthy and rich in vitamins. Elisabetta skilfully used for this recipe the natural frozen ground meat Amica Natura, a product not only very comfortable (always available in the freezer, without preservatives, based on meat of excellent quality, frozen to maximum freshness) but also really good and which does not easily degenerate thanks to its cold storage technique (and therefore does not lose nutrients)


The comfort food pampering, the delicious Tuscan recipe of potato gnocchi