Paganini's Ravioli

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Paganini's Ravioli

1 1/2 lb. flour
2 lb. lean beef
1/2 lb. lean veal
A calf's brain
Lugano sausage
an onion
three eggs
pinch of borage

For a pound and a half of flour, two pounds of good lean beef to make the sauce, place in the frying pan some butter, then a small amount of finely chopped onions, and brown slightly.

Put in the beef, and cook till it begins to take on a bit of color. For a thick sauce, take a few pinches of flour and gradually sprinkle them into the meat juices to brown, then take some tomatoes, break them up in water, pour some of the water into the flour in the frying pan and mix well to dissolve. Finally add some finely chopped and pounded dried mushrooms, and that’s the meat sauce.

Now for the pasta. To lift the eggless dough: a little bit of salt in the pasta will help with its consistency.

Now for the filling. Using the same pan as for the meat, in the sauce, cook half a pound of lean veal, then remove, chop it and pound it. Take a calf’s brain, cook it in the water, then remove the skin covering the brain, chop and pound well, separately take a little lugano sausage, remove the skin, chop and pound separately. Take a good pinch of borage, boil, squeeze out thoroughly and pound as above.

Take three eggs, sufficient for a pound and a half of flour. Beat them thoroughly and add the various ingredients listed above, which should be pounded again, adding a little Parmesan cheese to the eggs. And that’s the filling.

For a ravioli, cut the pasta slightly wet, and leave for an hour covered to give thin sheets.

Suggested musical pairing: