Meanwhile prepare the filling. Blanch the spinach and leave to one side to cool. Mix the Ricotta and grated Pecorino cheese with the nutmeg. Squeeze out any excess water from the spinach then chop finely. Add to the ricotta mixture with some salt and pepper.
To prepare the ragù, sauté the oil, finely chopped parsley, onion and celery in a pan and cook until golden, then add the sausage (with the casing removed) and beef and stir well until the minced beef is well separated. Add the wine and reduce, then add the tomato passata, salt, pepper and the beef stock. Lower the heat and leave to cook for approximately 2 and a half hours. When ready, add the chicken liver and continue to simmer on a low heat.
Meanwhile roll out the pasta dough and make into long rectangular shapes. Using a spoon,
add the filling, then cover with another sheet of pasta and make into tortelli shapes, being careful to remove the air from the pasta cases as you seal them.
Cook the tortelli in the remaining beef stock you used for the ragù and check regularly. Serve the ravioli on a plate with a layer of ragù on top. Serve with a sprinkle of grated Pecorino cheese and a drizzle of olive oil.
400g of flour
For the filling
500 g of very fresh sheep Ricotta
800 g of spinach (or beet tops)
nutmeg 1 handful of grated Tuscan Pecorino cheese
salt and pepper
For the sauce
300 g of lean, tender beef
1 fresh sausage
1 chicken liver
1 stick of celery parsley
1⁄2 glass of red wine
300 g of Petti sieved Passata rustica “Il corposo”
4 tablespoons of extra-virgin olive oil
salt, pepper, grated Pecorino cheese