This dish is called ravioli al tuccu and it's typical of Genova. Angela shares her recipe.
It's a very long list of ingredients.The braise uses 400g stewing beef in one piece, 1 onion, 1 carrot, 1 celery stick, bay leaves, tablespoon pine nuts, tablespoon tomato concentrate, one glass red wine, 400ml tomato passata.
For the filling: onion, carrot, 2 meaty sausages, 200g pork fillet, 200g rose veal, 100g parmesan, 5 eggs, 200g boiled, squeezed dry greens (borage and escarole), rosemary, marjoram, 2 bay leaves, half a garlic clove, breadcrumbs as needed.
For the pasta: 500g 00 flour, 2 eggs, 130ml water, half a teaspoon of salt

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