Typical dish of Lombard culinary tradition, “marubini in three broths” is an ideal recipe for winter evenings or when you seek a meat-filled pasta in broth. “Marubini” are ravioli filled with mixed meat and breadcrumbs. If you prefer a softer filling, you can replace the breadcrumbs with a boiled potato. This variation does not affect the final recipe outcome, which remains very similar to the original. Finally, enjoy it accompanied by a good glass of Bonarda wine from Oltrepò Pavese.

Marubini in three broths

A typical dish of Lombard culinary tradition, "i marubini ai tre brodi" is an ideal recipe for winter evenings or when you're looking for a broth pasta filled with meat.

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Prep Time: 45

Cook Time: 10

Total Time: 55

Course: First courses

Cuisine: Lombard cuisine

Servings: persone

Ingredients

For the pasta

200 gr Type 0 flour
2 nr Eggs

For the filling

100 gr Beef braised
100 gr Veal roast
75 gr Pork roast
1/2 Beef brain
15 gr Breadcrumbs
60 gr Grana Padano grated
1 pinch Cloves
1 pinch Nutmeg
1 pinch Pepper powdered
2 liters Beef broth
2 nr Eggs
qb Salt

Instructions

Pass the previously cooked meats (braised and roasted) through a meat grinder.
Gather them in a bowl and add the brain, eggs, breadcrumbs, and 40 grams of Grana cheese.
Mix everything and season with salt, nutmeg, cloves, and pepper.
Place flour on a work surface to form a fountain, crack the eggs into the center.
Mix and knead the ingredients until a homogeneous dough forms.
Roll out the dough with a rolling pin until you get a thin sheet.
Place the filling on half of the sheet in small mounds at equal distances. Press around the mounds with your fingers to seal the pasta.
Cut out marubini shaping them into round shapes. If you do not have the proper tool, you can use an inverted glass.
Cook the marubini in the broth and serve them very hot with a sprinkle of the remaining Grana cheese.