Ravioli, Genoese Style

Ingredients

• capon or pullet breast
• lamb brain
• chicken liver
• butter
• meat gravy
• prosciutto
• spinach
• grated parmesan
• nutmeg
• egg yolks
• pasta sheet

Instructions

1. Cook the capon/pullet breast, lamb brain with sweetbreads and chicken liver in a little butter, then finish with meat gravy.
2. Chop them very fine with a slice of prosciutto; add passed spinach, parmesan, nutmeg and two egg yolks, and mix into a filling.
3. Enclose the filling in pasta (closed like cappelletti Romagna style) to make about sixty.
4. Cook in broth as a pasta course, or serve dry with cheese and butter or with meat gravy.