Pork, Veal and Beef Ravioli

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Marubini filling traditionally includes veal brains, which gives it a lighter texture, but you could leave them out if you prefer. In Mantua, they add fresh ginger, and some people add parsley – I prefer not to.



To make the filling, melt the butter in a large heavy-based saucepan over medium heat. Add the beef, veal and pork and increase the heat to high, then cook for 8–10 minutes or until the meat is cooked through and the butter has clarified (the sediment will have settled). Add the stock, and bring to the boil, then reduce the heat to low. Cover and simmer, stirring occasionally, for 35 minutes or