Ravioli alla Genovese

Mound the flour onto a board, make a well, add eggs, water, and salt, then knead into smooth pasta dough.

Wrap the dough in a damp cloth and rest at room temperature for thirty minutes.

Sauté the veal, pork, sweetbreads, and blanched borage in a dry pan until all excess moisture evaporates.

Mince the cooked meats and borage finely, then transfer to a clean mixing bowl.

Beat in the prescinseua, grated Parmigiano Reggiano, marjoram, nutmeg, and salt until the filling is homogenous.

Roll the rested dough into thin, translucent sheets using a rolling pin or pasta machine.

Place small teaspoons of meat filling along one pasta sheet at two-centimetre intervals.

Lay a second pasta sheet over the top, press out air bubbles, and seal edges firmly with fingertips.

Cut into neat square parcels using a fluted pastry wheel and dust lightly with flour.

Cook the ravioli gently in boiling salted water for three to four minutes until they float.

Lift out with a slotted spoon, transfer directly into warm tocco meat sauce, and toss carefully.