How it's made

Preparation: boil the escarole and borage for 5 minutes, then press them to remove all the water. In a saucepan, brown the beef in butter, and boil the veal for 10 minutes. In boiling water, cook the calf’s brain and remove the skin. Along with the spinal cord and sweetbread, finely chop the meats and greens into a paste using a mortar. Place the mixture in a bowl, and add well-beaten eggs, breadcrumbs soaked in broth or veal sauce, Parmesan, a bit of spices, finely chopped marjoram, and salt. Stir well, and the filling is ready—this is the key part of the ravioli.

To make the pasta dough, mix wheat flour with warm water and fresh eggs until a soft dough forms. Roll out a wide, thin sheet of dough, and place small, equal portions of the filling on half of the sheet in rows, spaced two or three fingers apart. Cover with another sheet of dough and separate the filling portions by cutting the dough with a knife or pasta cutter.