Marubini

Marubini are a traditional dish of the Lombardy cuisine, particularly from the Cremona area. They are meat-filled ravioli typically served in broth. Here is the recipe for you:

Ingredients

For the pasta:

• 300 g of flour
• 3 eggs
• A pinch of salt

For the filling:

• 100 g of beef
• 100 g of pork
• 100 g of chicken
• 50 g of mortadella
• 50 g of raw ham
• 50 g of grated Parmesan cheese
• 1 egg
• Nutmeg to taste
• Salt and pepper to taste

For the broth:

• 1 carrot
• 1 celery stalk
• 1 onion
• 300 g of beef meat
• 300 g of hen
• Water to taste
• Salt to taste

Preparation

Pasta:

1. Place the flour in a well on a pastry board, add the eggs and a pinch of salt in the center, and knead until you obtain a smooth and elastic dough. Let the pasta rest covered with a clean cloth.

Filling:

2. In a pot, cook the selected meats for the filling, you could slightly sear them before adding water; cook until they are very tender.
3. Once cooked, finely chop the meats and combine them with the mortadella and chopped raw ham.
4. Add the egg, Parmesan, a pinch of nutmeg, salt, and pepper. Mix well until you get a homogeneous filling.

Broth:

5. Put the beef and hen meat in a large pot with plenty of cold water.
6. Add the cleaned carrot, celery, and onion and let it cook for about 3 hours over low heat, skimming occasionally.
7. Once ready, strain the broth and adjust for salt.

Marubini:

8. Roll out the pasta into thin sheets and cut out circles of about 7 cm in diameter.
9. Place a teaspoon of filling in the center of each circle, then fold the pasta to form tortellini, sealing the edges well.
10. Bring the broth to a boil and cook the Marubini for about 5 minutes or until they float to the surface.

Serve the Marubini hot, accompanied by their broth.

Trivia

Marubini are a classic festive dish, traditionally served during special occasions. Their preparation requires care and time, but the result is a true delight that, combined with the rich and tasty broth, offers a perfect harmony of flavors.