Preparation:

• Heat the olive oil and lard in a large pan. Cut the carrots and celery into cubes and sauté for a few minutes. Add the pieces of meat and fry well on all sides. Deglaze with the white wine and let it boil away. Slice the onion and add. Put the lid on and leave to simmer. Check every quarter of an hour so that the whole thing does not settle to the bottom. Pour hot stock regularly with a ladle. Season with salt and pepper to taste and leave to simmer for five hours.
• Remove the meat from the pan and mix in portions with a third of the onion in a cutter to form a homogeneous mixture. Add the grated Parmesan, thyme and eggs to the mixture to make the filling for the ravioli.
• Strain the remaining sauce into a large sauté pan to toss the cooked ravioli in later.
• Roll out the pasta dough thinly by hand or using a pasta machine. Moisten the pasta sheet with a little water and apply small heaps of filling at intervals of 4 centimeters. Place another sheet of pasta on top so that as few air pockets as possible remain, cut out the ravioli and cook in salted water.
• Remove from the water and toss immediately in the hot sauce. Serve with additional meat sauce and a sprig of thyme.