Ravioli with capon broth - Italian recipes by GialloZafferano
Ravioli with capon broth are an essential first course on Christmas or New Year's tables
Ingredients
- Type 00 flour 3 ¼ cups
- Eggs (about 4 medium) 7 oz
- Remilled durum wheat semolina for dusting to taste
- Capon 4.5 lbs
- Carrots 0.9 cup
- Celery 1 cup
- White onions ½ cup
- Juniper 5 berries
- Bay leaves 2 leaves
- Fine salt to taste
- Ground black pepper 10
- Water 12.7 cups
- Eggs about 4 medium 7 oz
- Smoked pancetta 5.3 oz
- Parmigiano Reggiano PDO cheese 7 oz
- Parsley 1 ½ tbsp
- Nutmeg to taste
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