Mix all the ingredients for 4 to 5 minutes, by hand or with a food processor, and then knead the three ingredients to obtain a uniform dough. Let rest in the fridge for at least 1 hour in cling film.

• Cut all the vegetables, except the spinach and the escarole, and fry them in a saucepan over low heat for 20 minutes.
• In a medium-sized pot roast the meats evenly with the herbs in some oil until a golden-brown colour is achieved. Add in the chopped vegetables and the tomato paste and move around the pan to toast the paste and bring out its aromas.
• Deglaze with red wine and reduce, cover the ingredients with enough water and let cook for 3 hours on low heat.
• Once the meats are well cooked, remove them from the sauce and chop them with a knife, then put them back in the sauce and let them reduce until they have a fairly thick texture. Let it cool and set aside for filling.
• In a frying pan, sauté the spinach and escarole (previously cut into strips) with a clove of garlic and add them to the meat ragout, along with the eggs and parmesan cheese.
• Finally, stuff the ravioli and cook them for 3-4 minutes in boiling water, serve them with sage butter and grated parmesan.