Los Ravioles Más Tradicionales de la Cocina Ítalo-Argentina

For generations, these Brain & Spinach Ravioli were a traditional Sunday meal in many Italian-Argentine families. This recipe combines an old Italian tradition of using every part of the animal with fresh spinach, homemade pasta, and a slow-cooked meat stew. Although this filling is less common today, it remains an important part of the culinary heritage brought by Italian immigrants to Argentina. In this video, I'll show you every step: how to prepare the brain properly, make a delicate and flavorful filling, prepare fresh homemade pasta, and finish everything with a rich traditional meat stew. I hope you enjoy this beautiful recipe and help keep these old family traditions alive. 🍽️ Yield 6–8 servings Ingredients Brain & Spinach Filling 1 whole cooked beef brain 3 bunches fresh spinach 1 medium onion 1 garlic clove 1 egg 50 g (about ½ cup) grated Reggianito cheese (or Parmigiano Reggiano) 1 heaping tablespoon fresh parsley, finely chopped 2 tablespoons olive oil (or vegetable oil) Salt Black pepper Nutmeg To Prepare the Brain Water ½ teaspoon salt 1 tablespoon white vinegar (or lemon juice) Fresh Pasta Dough 400 g (3¼ cups) all-purpose flour 1 egg About 160 ml (⅔ cup) water Pinch of salt Meat Stew 500 g (1 lb) beef (short ribs in this recipe) Fresh sausages (optional) 1 onion 1 garlic clove 500 g crushed tomatoes ½ cup dried mushrooms, soaked Bouquet garni (fresh herbs) ½ cup dry white wine 1 ladle beef stock Olive oil Salt and pepper To Serve Freshly grated cheese