Name: Ravioli: Meat Ravioli with Ligurian Meat Sauce (Ravioli Genovese al Tocco)
Cuisine: Italian
Ingredients: a tiny bunch of marjoram (7 g), leaves picked; fresh oregano will do otherwise; 250 g picked borage leaves (or chard or, failing that, spinach); 200 g grated Parmesan; 4 egg yolks; 100 g calves’ or lambs’ brains (or extra sweetbreads); up to 1 kg egg pasta (simple or enriched); 100 g veal sweetbreads (or extra brains); the cooked meat from the tocco

Preparation info

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

up to 1 kg egg pasta (simple or enriched)
the cooked meat from the tocco
100

Method

Poach the sweetbreads and brains in salted water until firm (about 12 minutes at the gentlest of simmers), and leave them to cool in the water. Pick off any particularly gnarly looking membranes and discard. Boil the borage leaves until tender, drain, refresh under cold water and squeeze dry with as much force as you can muster.

Put the meats (braised tocco meat, sweetbreads and