Name: Ravioli di Carne (Ravieu) (Meat Ravioli)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 3 tablespoons/22 g freshly grated Parmigiano-Reggiano; 2 to 3 tablespoons/15 to 22 g unflavored bread crumbs; 1½ tablespoons/10 g minced fresh marjoram; ½ tablespoon/4 g sweet butter; ¼ pound/115 g ground pork or minced pork sausage; 4½ cups/500 g unbleached all-purpose flour; 1 pinch sea salt; 2 large eggs, plus 2 more yolks, beaten; A few currants (optional); 1 tablespoon/7 g pinoli; 1 tablespoon red or white wine (optional); 1 pound/450 g ground veal; ½ pound/225 g (or a little more if you want less meat) spinach and/or borage; Water (possibly); 3 large eggs; ¼ pound/115 g minced chicken liver or calf’s liver

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Ravioli di carne are inextricably linked to Genoa where, it seems, every citizen has his or her own secret recipe for the filling. Even Niccolò Paganini, the legendary violinist from Liguria’s capital, had a recipe, and he enjoyed preparing it on tour when he was not playing his fiddle. The recipe you find here is a composite of how ravioli are made in Genoa nowadays. In the past, one usually found calf’s brains, sweetbreads, udder, and other parts of the calf as the foundation of me