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Ravioli in Broth

Ravioli in Broth

Homemade ravioli is a lot of work, so I save it for special occasions, but I make a lot because it freezes so well. Enjoy this meat ravioli in broth for a holiday meal.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


For the Broth

  • 1/3 lb. veal brisket
  • 1/3 lb. beef brisket
  • 1/3 lb. dark chicken
  • 2 beef bones
  • 1 small onion
  • 1 stalk celery
  • 1 potato
  • 2 small carrots (or 1 medium)
  • 3 sprigs parsley
  • 1-2 tablespoons salt
  • Pepper to taste
  • 1 bay leaf (if liked)
  • About 4 quarts cold water

For the Dough: (00 flour is chef’s favorite flour used for pasta)

  • 3 to 3½ cups 00 flour (or all-purpose), plus extra for dusting
  • 4 large eggs, slightly beaten
  • Salt

For the Filling:

  • The boiled meat from the broth, cooled
  • 2 tablespoons bone marrow, melted (if liked)
  • 4-5 slices of Hungarian salami
  • 1 cup plain breadcrumbs
  • 2 eggs, slightly beaten
  • Salt and pepper to taste
  • 1/3 teaspoon (or to taste) ground nutmeg


For the Broth:

1 Place all the ingredients for the broth in a large pot and bring to a boil. Allow to simmer, covered, for about 2 hours. Strain well and refrigerate. I prepare the broth a couple of days in advance and then skim off all the congealed fat right before use. Save the meat, potato and carrots cooked in the broth to make the filling.

For the Filling:

1 Grind the boiled meat (once cooled) and the salami. If you like, you can also add the mashed potato and carrot (for a softer filling).
2 Add the eggs, breadcrumbs, nutmeg, pepper and (if using) marrow. Combine well and allow to rest for a few minutes. If the mixture is too soft, add a little bit of breadcrumbs; if too firm, a tablespoon or two of broth.

For the Dough:

1 On your counter or any even surface (if you have a stand mixer, you can use it), make the flour into a mound, with a well in the center, and add the eggs. Incorporate the flour gradually, and then knead for about 10 minutes.
2 Add some flour, a little at a time, if the dough is too soft, or some water if it’s too firm.
3 Roll out with a rolling pin on a lightly floured surface (or use your pasta machine).
4 Make strips with the pasta and place little mounds of filling at regular intervals along each strip. Place another strip on top, and press down around the filling. If the air is dry you may want to rub the contours with your wet finger before doing this.
5 Cut square ravioli with a pastry wheel or a sharp knife.
6 If making for a later time, allow to dry for a few minutes in a single layer on lightly floured trays (you can also dust them with semolina). You can freeze them on the tray, and once they are completely frozen transfer them into Ziploc bags.
7 To serve, bring broth to a simmer; avoid a rolling boil, which would cause the ravioli to break. In batches of 15 to 20 (or they will stick to one another), cook the ravioli in the broth until they rise to the surface and are tender (about 3 minutes; frozen ravioli will take a couple of minutes longer).
8 Using a slotted spoon, transfer to a colander and drain, and then transfer to serving bowls or to your warming drawer or hotplate (if keeping warm for the holiday). Add a little oil to prevent from sticking. To serve, place the warm ravioli in serving bowls, ladle the hot broth on top and serve immediately.

Make ahead You can prepare the ravioli up to one month in advance, as they freeze well. Dust the ravioli with flour, arrange them in a single layer (make sure they are not touching each other), on a cookie sheet lined with paper towel or acheese cloth (this keeps the filling from making the pasta soggy on the bottom), and covered with plastic. Once they are completely frozen, you can get rid of the cookie sheet and transfer them into a Ziploc. On the day of your dinner, add the raviolo simmering broth and cook until tender.