First of all, put the meat pieces in the pan with a little oil and let it brown on all sides.
Meanwhile, peel the carrot, onion and celery and cut them into coarse pieces.
Add the herbs to the meat, cover with broth, season with salt and pepper, close with a lid and leave to cook for about 1 hour.
In the meantime, prepare the egg pasta: combine flour and eggs in a bowl and work quickly until you obtain a homogeneous dough, wrap it with cling film and leave to rest at room temperature for 1 hour.
Once cooked, lift the meat and vegetables with a slotted spoon, separate them, then debone the first and blend the second, then keep them aside.
Place the well-washed escarole in a pan with a drizzle of oil, without adding water, and let it cook with the lid on for a couple of minutes, then add the spinach and stew for another 5 minutes.
Place the meat in a blender and blend it, then add the egg, parmesan and stewed vegetables, season with salt and pepper and blend again.
Take the dough again, divide it into pieces and roll it out first with your hands on the lightly floured work surface and then with the pastry maker, starting from the largest thickness and then rolling it over several times with decreasing thickness until you reach the thinnest one.
Distribute the meat filling on the pastry at regular intervals, then pinch the side of the filling with your fingers and then cut out the ravioli with the knurled wheel.
At this point your plin ravioli are ready, now all you have to do is boil them and season them.
Heat some oil in a non-stick pan with some chopped sage, then add the blended vegetables from the broth that you had set aside and leave to flavor and heat for a few minutes.
Boil the ravioli for about 5 minutes in plenty of lightly salted boiling water, drain them and add them to the sauce.
The ravioli del plin are ready, all you have to do is season with salt and pepper and enjoy them.
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