Plin stuffed with Neapolitan ragù

To prepare the plin stuffed with Neapolitan ragù, start with the ragù: peel and finely slice the onions 1. Place the onions in a pan, add the oil 2, and turn on the heat. Stew the onions over low heat for about 20 minutes 3.

In the meantime, prepare the meat: cut the beef brisket, then chop the pork neck and shoulder into smaller pieces. You can leave the ribs whole. Salt the meat and brown it in a large pan with hot oil 4. Turn the meat pieces on all sides so that a nice crust forms 5. If the pan is not large enough, you can remove the toasted meat to make room for the remaining pieces 6, and then add them back later.

Meanwhile, the onions will be well softened 7, so pour them into the pan with the meat 8. Sauté everything for a few minutes to blend the flavors, then deglaze with red wine 9.

Let the wine reduce by about half, it shouldn't evaporate completely 10. At this point, add the tomato paste 11 and the tomato purée 12.

Salt 13 and let the ragù cook over low heat for about 3 hours 14. After this time, remove the meat from the sauce 15.

Debone and shred the meat with your hands 16, then put it back in the pan with the sauce 17 and continue cooking for another 3 hours over medium-low heat. During cooking, you can brush the edges with a little water to remove the crust that tends to form 18.

In the meantime, you can work on the fresh pasta: arrange the flour in a well on the work surface, then pour the yolks in the center 19. Add salt and oil 20 and start incorporating the ingredients with your hands 21.

Continue to work the mixture 22 until you obtain a smooth and homogeneous dough 23. Wrap the dough in plastic wrap 34 and let it rest in the refrigerator for about an hour, an hour and a half.

Once the ragù cooking time has elapsed, transfer it to a meat grinder 25 and pass it through twice 26 (alternatively, you can use a blender at low speed). Set aside about half of the ragù to use for dressing the plin, and put the rest in a bowl. Add the julienned basil 27.

Also add the grated Parmigiano Reggiano 28 and mix well 29 to obtain a homogeneous mixture 30. Transfer it to a piping bag and set aside.

Take the fresh pasta dough out of the refrigerator and divide it into smaller portions 31. Roll out one portion at a time, making sure to keep the rest covered. Dust the dough with a little flour 32 and pass it through the pasta machine starting from the widest setting 33.

Fold the sheet to strengthen it 34 and pass it through the machine again, gradually reducing the thickness until you reach the thinnest setting 35. Place the sheet on the work surface and squeeze the filling along its entire length 36.

Slightly dampen the sheet 37 and fold it to cover the filling 38, then press well to adhere and remove the air 39.

Pinch the sheet at the sides of the filling to form the plin 40, then cut them with a fluted wheel first along the length 41 and then to separate each one 42. Continue this way until all the dough is used up.

Now bring a pot of salted water to a boil and cook the plin for a couple of minutes 43. Drain the ravioli directly onto the napkin you have placed on a warm plate 44. Serve your plin stuffed with Neapolitan ragù with the reserved ragù or with a sauce based on cream and Parmesan 45!