Prepare the stuffing as follows: Sauté 2 ounces to 2 ounces of sweetbreads and lamb chops in the kidney in a pan where you put 50 grams of butter and a bay leaf. Spend all the meat grinder and place the mixture in a trigger capable, you still in the same pan fry 100 grams of brains and also put this in the trigger. Boil in salted water 4 decks of borage, 5 ounces of spinach, an escarole, endive one, very much squeezed all these vegetables and let them wipe the pan where you have sautéed sweetbreads and other things. Chop the vegetables and put them in the trigger. Still 50 grams of chopped salami, 100 grams of ham fat and skinny, a nice piece of beef cooked with the sauce which you have the number 13 and still put in the trigger. Now add 3 eggs, two handfuls of grated Parmesan cheese, some grated nutmeg, a little pepper, a clove of minced garlic along with a sprig of marjoram. Stir all these ingredients with a wooden spoon or even better with your hands so that the blend is perfect.
E 'well make the filling a few hours in advance, for example the night before so that resting in the refrigerator to dry a bit.
Since the ravioli dough must be made without eggs you should use a flour with a lot of nerve, the best for this purpose flour Manitoba (Also known as American), however, if you are not sure of the goodness of the flour you put an egg in the dough. Is a pound of flour dough with an egg, half a glass of white wine, a teaspoon of salt and water needed to make a soft dough, you work for a long time so that the dough is soft and elastic, it bundles with the film transparent and put it to rest for half an hour in the refrigerator. And now it is necessary to form the ravioli and cook and every cook has his own preferred way. If you roll the dough with the stick of wood, the faster it is certainly what my grandmother used to say after Vincent and threw a nice big puff, it can be spread on one half of it a layer of filling, cover with the other half of dough, you go over that special torch made of many squares of wood and then separate the ravioli through the toothed wheel. My mother used those instead of 36 ravioli ravioli which is sufficient to spread on a sheet pulled ravioliera glue machine, fill the grooves 36 of the filling, cover with another sheet, passing the torch along with selling small ravioliera, invert and remove the ravioli. But when my mother replaced the old tirasfoglie which had broken with an electric one, but made of sheets of ravioliera closer, took this other system that had seen in a restaurant that once pulled the dough in the shared spirit semisfoglie lengthwise into two long and narrow, on one of these semisfoglie put down with a spoon so many piles of filling, cover with the other semisfoglia (in practice Fold the dough in the length so that the filling without covering semisfoglia one with the filling), with the costs of a robust pasta ravioli and another, and finally between a divided them with the usual wheel. This will have a little larger than others and the more irregular shape that is beautiful to behold.
Whatever means you use to prevent the dumplings from sticking to them because of their moisture is necessary on wooden cupboard (a meisua) and must be put to sleep on blankets or towels.
