Plin Ravioli with Brown Sauce

To make plin ravioli with brown sauce, first prepare the Beef Broth that you will need to cook the filling. For the filling: heat a generous drizzle of oil in a large casserole, preferably cast iron, suitable for oven cooking as well. Pat dry the beef, pork loin, and sausage, from which you removed the casing, then lightly salt them 1. Place the meat in the casserole with the hot oil, being careful to compact the sausage meat between your hands to flatten it 2. Let the pieces of meat brown over high heat for 3-4 minutes without touching them; when one side is well colored, turn them with kitchen tongs and continue this way until all sides are well browned 3.

The sausage will take less time to brown, so once ready, you can remove it from the casserole and transfer it to a bowl; as the other pieces of meat brown, remove them too and keep them aside in the bowl 4. In the same casserole, add another drizzle of oil to the cooking juices 5, then add the chopped onion 6.

Add the chopped carrot and celery 7, salt and fry, scraping the caramelized bottom well with a wooden spoon 8. When the sautéed vegetables are softened, place the pieces of meat back in the casserole, along with any juices they have released 9.

Slightly raise the heat and deglaze with the wine 10. Let simmer for a couple of minutes (the wine doesn't need to evaporate completely), then pour in the hot meat broth until the meat is covered about halfway 11. Cover with the lid and transfer to a preheated static oven at 320°F for about 90-120 minutes, checking every half hour if more broth needs to be added 12. At the end of cooking, the meat should fall apart.

While the meat is cooking, prepare the Homemade pasta (sheets and shapes): pour the flour and whole eggs into a large bowl (or on a work surface) 13, then add the egg yolks 14 and begin to mix with a fork 15.

Continue to work the mixture with your hands first in the bowl 16 and then on the work surface 17 until you obtain a smooth and rather firm dough 18. Wrap the dough in plastic wrap and let it rest at room temperature for the time it takes to prepare the filling.

At the end of the cooking time, check that the meat is soft enough to fall apart with a spoon 19, then transfer it to a cutting board and finely chop it with a knife 20. Keep the cooking juices in the casserole and put it back on the heat; bring to a boil and let reduce until you obtain a very thick consistency 21.

Finely chop the spinach and escarole, which you previously wilted in a pan with a drizzle of oil (squeeze the spinach to remove excess liquid) 22 23. Add the vegetables to the chopped meat, which you have transferred to a large bowl 34.

Also add the grated Parmigiano Reggiano PDO 25, the mascarpone 26, the egg, and the yolk 27.

At this point, the cooking juices will have reduced, so pour them into the filling 28. Mix well to combine everything, then adjust for salt and pepper 29. Once the filling is ready 30, you can transfer it for convenience into a piping bag without a nozzle.

At this point, take the fresh pasta dough and divide it in half with a dough scraper 31; wrap one of the two parts in plastic wrap to prevent it from drying out. Flatten the first portion on the work surface and dust it with semolina 32, then pass it through the rollers of the pasta machine starting with the widest setting 33. Fold the dough and dust it again with semolina, then pass it through the pasta machine again, gradually reducing the thickness.

When you have obtained a sheet of dough 1 mm thick, lay it on the work surface and squeeze small mounds of filling about 1 cm from the edge, spacing them a couple of cm apart 34. Gently fold the sheet over itself 35 and pinch with your fingers at the sides of the filling to obtain the classic 'plin' shape, taking care to remove the air inside 36.

Use a pasta cutter to first cut the strip of ravioli 37 and then to separate them individually 38; this way, a sort of outer 'pocket' will form to hold the seasoning. Proceed in this way with the second portion of dough and place the obtained ravioli on a tray dusted with semolina 39.

You are ready to cook: bring a pot of salted water to a boil, in the meantime, put the butter in a large pan and turn on the medium flame 40. When the butter has completely melted, pour the ravioli into the gently boiling water 41. As soon as the butter turns amber, add the sage leaves 42.

Add a ladleful of the ravioli cooking water 43 and stir briefly: this way, you have obtained brown butter. When the ravioli rise to the surface, drain them and transfer them to the pan 44, then toss everything for a minute. Turn off the heat and finish with the cold butter 45.

Add some grated Parmigiano Reggiano PDO 46 and mix gently 47. Plate your plin ravioli with brown sauce and serve immediately with a grind of pepper 48!