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Mini Raviolis in capon stock

Mini Raviolis in capon stock



– For the stock:

  • ¼ of a capon;
  • 300 gr of veal meat;
  • 1 onion;
  • 1 carrot;
  • Tomato (enough quantity for the stock to be lightly coloured, 1 medium sized tomato);
  • Saffron.

– For the Raviolis:

  • 300 gr of veal meat;
  • 1 entire chicken breast;
  • 150gr of grated parmesan cheese;
  • 100gr of grated fresh cheese (pecorino, goat’s cheese);
  • A little parsley;
  • A little fresh mint;
  • ½ a spoon of ground pepper;
  • Saffron
  • 2 spoons of sweet spices (ground ginger, cinnamon)

Prepare the meat stock and once ready, remove the fat and place aside the meat and the vegetables.
In the meantime, cook the veal and the chicken in a pan with some olive oil for aprox 15 minutes.
Cut the meat finely with a mincing knife or a mixer as well as the parsley and the mint. Add the fresh cheese and the salt and saffron.
Add the parmesan and salt making sure the filling becomes thick and a little sticky.
Prepare the pasta using the flour and the eggs and kneading it until you reach a dry and smooth dough.
Roll out the pastry quite thin and then divide into two similar size pieces. On one half cover with the filling and place the other half over covering the pasta and filling, close tightly with a kitchen wheel and trim. 

About 15-20 minutes before serving, bring the stock to the boil and add the saffron, which will give a beautiful yellow colour and then simmer.
Add the miniature ravioli and leave them to cook for no more than 5 minutes. You will notice that the ravioli will float in the surface once cooked.
Add an extra sprinkle of parmesan cheese and serve.

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