Il Cucinologo
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Ravioli with Capon Broth

17/11/2023

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

Ingredients

Per the ravioli:

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

Per the capon broth:

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

Preparation

Per the broth:

  1. Clean the capon by removing any feather residues and viscera.
  2. In a large pot, place the capon and add the onion, carrot, and celery cleaned and roughly chopped. Also add the rosemary and bay leaf.
  3. Cover everything with cold water and bring to a boil. Then reduce the heat and let simmer for about 3-4 hours. During cooking, skim when 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.

Per the ravioli:

  1. For the pasta, arrange the flour in a mound on a work surface, break the eggs in the center and start kneading until you obtain a smooth and elastic dough. Let it rest covered with a cloth for about 30 minutes.
  2. Meanwhile, prepare the filling: finely chop the mortadella and mix it with the ground meat, add the Parmesan, a pinch of nutmeg, salt and pepper. Combine all ingredients until you get a homogeneous mixture.
  3. Roll out the ravioli dough with a rolling pin or pasta machine until you get a thin sheet. 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 rise to the surface.
  5. Serve the ravioli with the precious hot capon broth.

Curiosities

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

Enjoy your meal and savor this pleasant union between fresh filled pasta and the delicate taste of capon broth!