Marubini

Name: Marubini (Pork, Veal and Beef Ravioli)
Yield: Serves 8
Cuisine: Italian
Ingredients: fine semolina, for dusting; 750 g Fresh Pasta Dough, passed through the pasta machine 6 times; 1 x 150 g piece pork shoulder meat, diced; 2 cups (500 ml) Beef Stock; 1 x 150 g piece beef shoulder meat, diced; 1 x 150 g piece veal shoulder meat, diced; 150 g Grana Padano, freshly grated; 200 g unsalted butter; 00 flour, for dusting; 4 litres Beef Stock; 1 pinch of freshly grated nutmeg; 1 tablespoon fine fresh breadcrumbs; fine salt; 150 g veal brains; 1 lemon, halved; 75 g Grana Padano, freshly grated; 2 egg yolks

Pork, Veal and Beef Ravioli

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

fine semolina, for dusting
750 g Fresh Pasta Dough, passed through the pasta machine 6 times
00 flour, for dust

Europe
Italy
Mediterranean
Pasta

Method

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