99. Ravioli alla Genovese

Ravioli Genoese Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Actually, these should not be called ravioli, as true ravioli are not made with meat and are not wrapped in pastry shells.

Ingredients

  • ½ breast of capon or pullet
  • 1 lamb’s brain
  • a few lamb sweetbreads

Method

Put all these ingredients on the fire with some butter, and when they change color, finish cooking in brown stock. Remove them from the sauce and, using a mezzaluna, mince the meat very finely together with a thin slice of untrimmed prosciutto. Then add a little spinach, boiled and passed through a sieve, some grated Parmesan, a dash of nutmeg and two egg yolks. Mix well and then make dumplings