Veal Ravioli

For the dough: Place the flour on a clean work surface. mix in 1/2-1 teaspoon salt, make a well in the center, add the beaten eggs and 2-3 tablespoons lukewarm water to the well and mix until combined.

Knead the dough for another 3-5 minutes, until smooth.

When the dough is smooth and elastic, form into a ball and wrap in a damp tea towel. Let rest for about 30 minutes.

Meanwhile, for the filling: Rinse the chard and borage and blanch in boiling salted water for 2-3 minutes.

Remove with a slotted spoon and place in a colander. Rinse under cold water until cool then drain. Trim and finely chop the leaves. Place in a large bowl.

Blanch the sweetbread in boiling salted water for about 5 minutes, remove, rinse under cold water until cool and drain. Carefully remove the membrane and connective tissue. 

Cut into small cubes and add to the chard-borage mixture.

Finely grate the crust from the bread. Chop the remaining bread and soak in veal stock.

Add the ground veal and sausage to the sweetbread mixture along with the Parmesan, eggs and breadcrumbs. Squeeze out the excess liquid from the bread and add to the mixture. Add the oregano, season with salt and pepper and mix until combined. 

Remove the dough from the cloth and cut in half. On a lightly floured work surface, roll out the dough as thinly as possible with a rolling pin. Or process the dough through a pasta machine. Cut into 5-6 cm (approximately 2 inches) wide strips. Spoon 1 teaspoon filling over the dough at 4 cm (approximately 1 1/2 inches) intervals. Arrange a second strip of dough over top and press around the filling with your fingers to seal in the filling. Cut into square ravioli and let dry slightly. Repeat with the remaining dough and filling.

Cook the ravioli in boiling salted water for 4-5 minutes, until the ravioli float to the surface. Drain.