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Miniature ravioli in capon broth

Miniature ravioli in capon broth


For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina’s popular recipes for you to try at home, this month we highlight her Raviolini in Capon Broth, her signature Saturday evening pasta dish.


For the dough

  • 4 eggs
  • 400gr of flour type 0

For the filling

  • 200 gr of lean beef
  • 100 gr of chicken breast
  • 50 gr of grated Parmesan cheese/li>
  • 1 egg
  • nutmeg
  • salt
  • pepper
  • celery, carrot and onion

For the filling

  • 100gr of veal to be boiled
  • 200gr of capon
  • celery, carrot and onion


  1. How to make the filling.
    Dice the lean veal and chicken breast, then brown the meat in a pan with celery, carrot, onion, salt and pepper.
    Once the meat is cooked, grind it; add parmesan, one egg, nutmeg, salt and pepper, and mix well.
  2. How to make the dough
    Mix 400gr of flour and 4 eggs until you obtain a smooth and homogeneous dough. Give the dough a round shape, then roll it out with a rolling pin to form a thin layer.
  3. How to make the ravioli
    Distribute the meat over the rolled-out pasta dough in little quantities with a distance of 3 cm between each other. After that, add another layer of the pasta dough on top. Form the ravioli shape by closing and cutting the dough with a pastry wheel. You should get small squares of about 2cm x 2cm.
  4. How to make the broth
    Put some water in a pot with celery, carrot, onion, 100g of veal, 200g of capon and a tablespoon of tomato sauce. Simmer for about 3 hours. Once ready, the broth must be filtered; then make it boil and add the ravioli.
    Serve and enjoy your meal!

Buon appetito!

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