Ravioli with Meat Filling

Put the flour on a wooden board and make a hollow in the center. Add the eggs and the oil to the hollow. Mix the eggs with a fork with a little flour, then quickly knead with your hands until smooth, wrap in a damp tea towel and let rest for 20 minutes.

For the filling, chop the leftover roast and shred the sausage meat. Clean the calf’s brain, wash the chard and savoy leaves. Blanch the calf’s brain and the vegetable leaves briefly in boiling hot salted water. Drain well and chop finely.

Put all the ingredients in a suitable bowl and mix with the eggs, Parmesan cheese and butter. Season well with salt and nutmeg. Mix the quantity to a firm paste.

Roll out the dough thinly. Place a spoonful of filling on each half of the dough at 4 cm intervals and fold the second half of the dough over it. Using a pastry wheel, roll out squares and firmly flatten the edges all over again.

In a large saucepan, bring enough salted water to a boil and pour in the ravioli in batches. Cook until al dente, 6-7 minutes.

Remove with a slotted spoon and arrange on preheated plates. In a frying pan, toss the sage leaves in the melted butter and pour over the ravioli.

Preparation Tip:

Sprinkle the ravioli with grated Parmesan cheese.

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