CookEat Recipe
Genoese Meat and Offal Ravioli
Small hat-shaped egg-pasta parcels filled with capon, lamb brain, sweetbreads, chicken liver, prosciutto and spinach, cooked in broth.
Method
Steps
Step 1
Gather the ingredients: Half a capon or young hen breast, about 150 g boneless meat; 1 small food-grade lamb brain, professionally prepared; About 60 g food-grade veal sweetbreads, professionally trimmed; 1 chicken liver; 20 g butter; About 150 ml ready-to-use meat jus; 1 small slice of prosciutto with lean and fat, about 25 g; 30 g cooked, squeezed spinach; 30 g grated Parmesan; 2 egg yolks for the filling; 350 g plain flour and 3 eggs for the pasta; About 2 litres ready-to-use broth; Salt and a pinch of nutmeg.
Step 2
Order the lamb brain and sweetbreads specifically approved and supplied for food by an inspected butcher, already cleaned and trimmed. Keep all meat and offal below 4°C until cooking. Do not use unidentified or uninspected animal tissue; cooking does not replace safe sourcing. Cut the breast and sweetbreads into small pieces.
Step 3
Cook the breast, lamb brain, sweetbreads and chicken liver in the butter until beginning to colour. Add the meat jus gradually and simmer gently until all the meat and offal reach at least 74°C and are tender, about 15–25 minutes depending on size. Lift out, leaving excess liquid behind.
Step 4
Chop the cooked meat and offal extremely finely with the prosciutto. Mix in the finely chopped cooked spinach, Parmesan and nutmeg. Cool promptly in a shallow container until no longer hot, then mix in the two yolks. Keep the filling refrigerated and do not taste it raw.
Step 5
Knead the flour and three eggs to a soft, workable dough without added water. Cover and rest for 20 minutes. Roll thinly, about 1 mm, and cut roughly 60 discs about 7 cm across, rerolling scraps as needed. These dough quantities and dimensions are practical estimates.
Step 6
Put a small portion of filling in each disc, fold into a half-moon and seal, then join its two ends to form a small hat, following recipe7. Moisten dry edges sparingly with water. A simple sealed half-moon is the source alternative. Keep unused dough and filling covered and cold as needed.
Step 7
Bring the broth to a gentle boil and cook the parcels in batches until the pasta is tender and the filling centre reaches 74°C, starting to check after about 5 minutes. Serve in the broth. For the drained version, cook in salted water instead, drain and dress with about 40 g melted butter and 40 g Parmesan, or about 250 ml hot meat jus with cheese.
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