Ravioli with Chicken Liver Stuffing – Emilia Romagna

Knead the flour, eggs, oil, salt and vinegar into a smooth, firm dough. Put it in a wet dish to rest for 2 hours in the refrigerator.

Clean the chicken liver and cut into 5 mm cubes. Peel the onion and garlic and chop very finely. Cut the ham into very fine cubes. Cut the sage into small strips. 3.

Heat the olive oil and butter in a frying pan. Sauté the liver cubes in it for a liter of time. Transfer to a suitable bowl.

Sauté ham cubes, garlic, onion and half of the sage in the frying pan for 3 minutes until soft. Then extinguish with brandy and vinegar, remove the pan drippings, add everything together to the liver form. Season with salt and pepper. Add parsley and breadcrumbs, mix everything together to the solid amount. Cool.

Divide the dough into 2 pieces. Roll out each piece on floured surface to a 2 mm thin sheet. Cut hazelnut-sized pieces of the liver mixture and place them 3 cm apart on one sheet of dough. Place the second pastry sheet on top, gently flattening each around the filling. Using a pastry wheel, wheel out squares, pressing the edges together with a fork. Form the ravioli in boiling salted water, cook over low to medium heat in 3-4 min. Remove with a skimmer, drain on paper towels, arrange on a platter. In a small saucepan, lightly brown the butter with the remaining sage, pour over the ravioli.

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