1) Prepare the filling. Boil the vegetables, drain and squeeze them. Cut the underfelt into pieces and brown it with a knob of butter and pine nuts. Scald the stern, the entrails and the sausage in boiling water; drain and keep the stock aside. Mince vegetables, meat and entrails. Arrange everything in a bowl and knead with the eggs and egg yolks, the breadcrumbs soaked in the broth kept aside and chopped, Parmesan cheese and minced garlic with marjoram. Room and keep in the fridge.

2) Prepare the pasta. Place the flour in a fountain, shell the eggs in the middle, add a pinch of salt and start kneading. Then add water, a little at a time, until you get a homogeneous paste; then spread it to a thickness of 1.5 mm in an even number of sheets of similar size. Arrange many filling hazelnuts well spaced on half of the sheets.

3) Cover with the remaining sheets, press with your fingers all around the filling and then carve the ravioli with the notched wheel. Leave them to rest on baking paper for 2-3 hours, lightly flouring them. Boil them in boiling water for 6-10 minutes. They should be seasoned with a sauce of meat that provides a good sauté in oil, butter and marrow, 500 g of minced beef and 25 g of soaked dried mushrooms, white wine and a little tomato sauce, broth and 1 tablespoon of flour. Everything to cook slowly.