Ravioli: the inevitable and exquisite stuffed pasta of western Liguria.

Ingredients

FOR PASTA

300 g of flour

3 eggs

salt

warm water

FOR THE FILLING

500 g of chard

200 g of minced veal

75 g of grated parmesan

3 eggs

1 clove of garlic crushed in the garlic squeezer

3 sprigs of marjoram

Salt and pepper

Directions

Clean the chard and boil it for about 10 minutes.

Drain it, squeeze it very well and chop it.

Put the chopped chard in a bowl, the meat previously sautéed in the pan, the garlic, the eggs, the Parmesan, the finely chopped marjoram, salt and pepper.

Prepare the pasta with flour and eggs. Spread it as thin as possible.

Arrange little piles of stuffing on it, close the strip and form ravioli by pinching the pasta to seal it on both sides.

Cut the ravioli with the wheel-cutter and place them on the work table.

Prepare boiling water, plunge the ravioli for a few minutes and season.

Ravioli are a dish prepared on the eve due to their long processing: they can be seasoned with a meat sauce or only with marjoram, oil and cheese.