Ravioli Alla Bardelli
|Calf brain||1 Small|
|Roast beef||2 Cup (32 tbs), finely ground|
|Lean roast pork||1 Cup (16 tbs), finely ground|
|Prosciutto||1⁄4 Pound, finely ground|
|Mortadella||1⁄8 Pound, finely ground|
|Parmesan cheese||5 Ounce, finely grated|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Egg noodle dough||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
1. Simmer the brain in water to cover twenty minutes. Drain and remove the membranes.
2. Grind the brain, using the finest knife of a food chopper. Mix with the meats, Parmesan cheese, egg and seasonings. Shape into marble-sized balls.
3. Knead and roll the egg noodle dough for ravioli and complete the shaping in a ravioli form. Fit the pan with a sheet of dough and press small balls of the filling into the depressions of the pan; the pressure releases any air trapped under the dough. Cover with another sheet of rolled dough. With a rolling pin, roll over the top of the pan; this automatically trims the edges of the dough and cuts the ravioli into twelve neat squares ready for cooking.
4. Boil the squares in chicken broth to cover about twelve minutes.