Ingredients Wheat flour, eggs, and water. For the filling, sow’s udder, brains, filoni,214 veal, vegetables, and spices.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs and a little water until a firm, smooth dough forms, which is left to rest. The dough is then rolled out with a rolling pin into a thin sheet, and little balls, spaced 1 to 1½ inches (2.5 to 4 cm) apart, are placed on half of it. The other half is folded over and pressed firmly with fingers around the filling. The ravioli are cut into rectangles with a wheel-type pasta cutter, and then put to dry on a floured dish towel. The ravioli are boiled, a few at a time, in abundant salted water.
