SOUP WITH STAR-SHAPED ITALIAN RAVIOLI
Christmas plans: a revisiting of a traditional dish. A full but light taste, perfect for Christmas Eve with your dear ones.
Ingredients for 6 portions of italian ravioli
For the stock:
Carrot: 1
Celery: 1 stalk
Onion: 1
Cloves: 2-3
Meat: 300g
For the filling:
Ham: 50g
Bologna: 50g
Leftover boiled meat
Nutmeg: 1 teaspoon
Salt and pepper: 1 pinch
Parmesan
Milk: as much as will suffice
For the egg pasta:
Eggs: 4
Flour: 400g
Salt: 1 pinch
How to do it
For the stock:
Pressure cook 4 liters of water, washed vegetables, meat and cloves for about 30 minutes on a low flame. Strain it and let it cool down.
For the filling:
1) Dice the pressure-cooked meat and mix it with the other ingredients (except milk).
2) Add milk only if the mixture seems too dry.
For the egg pasta:
1) Make a well with the flour. Put eggs and salt in the middle.
2) Knead well for at least 10 minutes.
3) Let it stand for some minutes under a wet tea towel.
4) Roll out the dough using a pasta maker as thin as you can. Use plenty of flour.
5) Put filling balls along a dough strip (see picture n. 6).
6) Close with another dough strip. Press well.
7) Get the ravioli with a star-shaped mould (it’s Christmas!) and seal the rims again.
If you prepare them in advance, keep them in the fridge or freeze them (first on a layer and then into plastic bags).
When it’s time to dine, boil them in the stock until they surface.
Serve with hot stock, grated parmesan and ground pepper.
Some tips
– Egg pasta often dries up while you’re working. I recommend that you don’t knead it under direct light or in a draughty place.
– It can be coloured with tomato concentrate or sepia. A chic suggestion: adding poppy seeds to the dough.
– You can keep these ravioli in the freezer even for 6 months. Useful for unforeseen guests!
Cuoche si diventa 
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