Ingredients

Servings 6

For pasta

• 1 lb all-purpose flour
• 3 eggs
• water
• 1 tablespoon oil
• 1 pinch salt

For filling

• 3 ½ oz chicken
• 1 ¾ oz pork sausage
• 1 oz lard
• 1 oz crustless white bread
• milk
• 4 oz borage
• 4 oz swiss chards
• 1 oz spinach
• 2 eggs
• nutmeg
• pepper

Sauce

• 1 ½ cups meat sauce
• 1 ¾ oz butter
• 1 egg
• 4 oz grated Parmigiano Reggiano cheese

Preparation

35 minutes preparation + 4 hours and 20 minutes cooking

Mince together the chicken meat, sausage or ham, lard and bread. Put everything into a bowl, add the pureed pulses, and 2 spoonfuls of grated Parmesan. Season with salt, pepper and a pinch of nutmeg, add the eggs, and work everything to obtain a homogeneous mixture. Put a little flour on a work surface, take some small quantities of filling, dip them lightly in the flour and form some small balls with the palms of the hands and put these to one side. Prepare some dough with 1,1 lb of flour, 3 eggs, sufficient water, a tablespoon of oil, and a pinch of salt. Knead the dough, leave to rest, and then roll into sheets, very thin. Line up the sheets on a floured surface and brush with egg beaten with water. Distribute on half of the sheets the dollops of filling, 2 inches apart, and then cover with the other sheet and with the fingers exert pressure on the sheets, all around the filling. With a toothed cutting-wheel or pasta-cutter, cut out some ravioli squares of 1,5 inches per side and line these up gradually on a tray covered with a napkin and sprinkled lightly with flour. Cook the ravioli in abundant, lightly salted boiling water and as they gradually float to the surface, drain with the aid of a slotted spoon. Then arrange on a plate (preferably oval) and dress the layers with meat sauce, small scattered pieces of butter and grated Parmesan. Serve hot, accompanied by grated Parmesan on the side.