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Ravioli with Capon Broth

17/11/2023

I can guide you through the preparation of ravioli with capon broth, a typical dish of the Italian culinary tradition, especially during the holidays.

Ingredients

For the ravioli:

  • 300 g of type 00 flour
  • 3 large eggs
  • 200 g of minced meat (it can be a mix of beef and pork)
  • 100 g of mortadella
  • 50 g of grated Parmesan cheese
  • Nutmeg to taste
  • Salt and pepper to taste

For the capon broth:

  • 1 capon of about 1.5-2 kg
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • 1 sprig of rosemary (optional)
  • 1 bay leaf
  • Salt to taste
  • Cold water to taste

Preparation

For the broth:

  1. Clean the capon by removing any residual feathers and innards.
  2. In a large pot, put the capon and add the cleaned and coarsely chopped onion, carrot, and celery. Also add the rosemary and bay leaf.
  3. Cover everything with cold water and bring to a boil. Then reduce the heat and let it simmer for about 3-4 hours. During cooking, skim as necessary and add salt to taste.
  4. Once ready, strain the broth and set it aside. You can use the capon meat for other preparations.

For the ravioli:

  1. For the pasta, place the flour in a mound on a work surface, break the eggs into the center, and start kneading until you get a smooth and elastic dough. Let it rest covered with a cloth for about 30 minutes.
  2. In the meantime, prepare the filling: finely chop the mortadella and mix it with the minced meat, add the Parmesan, a pinch of nutmeg, salt, and pepper. Blend all the ingredients together until you get a homogeneous mixture.
  3. Roll out the ravioli dough with a rolling pin or pasta machine until it is thinly sheeted. Cut out circles of dough, place a teaspoon of filling in the center of each circle, and cover with another circle of dough. Seal the edges well to prevent the filling from escaping during cooking.
  4. Bring a pot of salted water to a boil, and cook the ravioli for a few minutes, until they float to the surface.
  5. Serve the ravioli with the precious hot capon broth.

Interesting Facts

The tradition of ravioli in broth dates back to the Middle Ages, where they were considered a dish to serve on special occasions. Today, they are often associated with holiday meals, like Christmas, where the broth enriches with its warm and enveloping flavor.

Enjoy your meal and this delightful alliance between fresh stuffed pasta and the delicate taste of capon broth!