Ravioli di carne

Method

Make a mound with the flour and create a well in the centre, crack three whole eggs and one extra yolk into it, then gradually incorporate the flour with your fingertips until a smooth dough forms; knead for ten minutes until silky, wrap and rest for thirty minutes. Meanwhile, fry the minced beef and pork gently in butter with marjoram until cooked through, then stir in the pine nuts, half the Parmesan, broth, salt and pepper; cool completely. Roll the dough very thin on a floured surface, place small spoonfuls of filling in neat rows spaced 5 centimetres apart, then fold and seal each ravioli using an egg wash, cutting them into squares with a fluted cutter. Bring salted water to a rolling boil and drop in the ravioli gently, cooking until they float and rise to the surface, then simmer for two minutes more. Drain carefully and dress simply with melted butter infused with sage leaves and a generous handful of remaining Parmesan.