Plin-style ravioli

For the pasta:

• 2 + 1/2 cups all-purpose flour

• 3 eggs

• A pinch of salt

For the filling:

• 8 + 3/4 oz ground beef

• 8 + 3/4 oz ground veal

• 3 + 1/2 oz sausage

• 1 onion

• 1 carrot

• 1 celery stalk

• 1 + 3/4 oz grated Parmigiano Reggiano

• 1 egg

• Salt and pepper, to taste

• Nutmeg, to taste

For the sauce:

• Butter, as needed

• Fresh sage leaves, to taste

• Grated Parmigiano Reggiano

• On a clean work surface, make a well with the flour. Add the eggs and a pinch of salt in the center.

• Mix the eggs with a fork, gradually incorporating the flour. Knead until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

• In a skillet, heat a drizzle of olive oil. Add chopped onion, carrot, and celery; cook until soft.

• Add the beef, veal, and sausage. Cook thoroughly, then season with salt, pepper, and nutmeg. Let cool.

• Once cooled, add the egg and grated Parmesan. Blend half the mixture in a food processor, then combine it all together.

• Roll out the dough into thin sheets using a rolling pin or pasta machine. Cut each sheet in half lengthwise.

• Place small portions of filling on the pasta, fold the dough over, press around the filling, and pinch to form the traditional plin shape.

• Cook the ravioli in salted boiling water for 3–4 minutes, until they float.

• In a separate pan, melt the butter with sage leaves.

• Drain the ravioli and toss gently in the sage butter. Serve hot with Parmesan and sage.