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Ricotta Ravioli in Broth
Ricotta Ravioli in Broth
(Ravioli di Ricotta in Brodo)
 
 
Ingredients:
 
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt 

For the Ravioli:
9 oz (250 grams) ricotta cheese
1 egg
2 and 1/2 oz (65 grams) plain flour (plus extra for coating)
Pinch of freshly grated nutmeg
3 tablespoons extra virgin olive oil
Parmigiano cheese, freshly grated
Salt and pepper
 
Directions:
 
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.

Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.

Remove from the heat, strain into a bowl and leave to cool.

Then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and throw away.

Prepare the Ravioli in Broth:
Beat the ricotta with a wooden spoon until smooth.
 
Stir in the egg, flour, nutmeg, and season with salt and pepper.

Shape the mixture into small ravioli the size of acorns.

Coat the ravioli lightly in flour.

Meanwhile, bring the meat stock to a boil over a low heat.

Heat the olive oil in a frying pan.
 
Add the ravioli and cook until light brown all over.

Drain on kitchen paper.

Put the ravioli into a soup bowl and ladle in the stock.
 
Serve with Parmigiano cheese. Serves 4.

That's it!
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