Ravioli with Capon Broth: A Traditional Italian Delight
Category: First Courses
Servings: 80
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 400g |
| Eggs | 200g |
| Semolina flour (rimacinata) | As needed |
| Capon (whole, cleaned) | 5kg |
| Carrots | 100g |
| Celery | 100g |
| White onions | 80g |
| Juniper berries | 5 |
| Bay leaves | 2 |
| Fine salt | As needed |
| Black peppercorns | 10 |
| Water | 5 liters |
| Pancetta (smoked, cubed) | 150g |
| Parmigiano Reggiano (grated) | 200g |
| Fresh parsley (finely chopped) | 10g |
| Nutmeg | As needed |
| Additional fine salt | As needed |
Instructions
Step 1: Preparing the Capon Broth
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Begin by preparing the broth, which will infuse your ravioli with rich flavors. Peel the carrots and cut them into chunks. Similarly, peel and chop the onions, and dice the celery into pieces of similar size.
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Choose a large pot with high sides, preferably non-stick. Fill it with enough water to fully submerge the capon. Clean the capon, removing any feathers or skin remnants, and place it into the pot. The water should cover the capon completely.
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Add the prepared vegetables—carrots, onions, and celery—into the pot. Then, toss in the juniper berries and bay leaves for a fragrant aroma.
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Season with the whole black peppercorns and a pinch of fine salt to bring out the flavors.
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Bring the water to a gentle simmer over low heat, ensuring the broth remains at a low, steady temperature for about 3 hours. During this time, the capon will become tender, and the vegetables will infuse the broth with their natural sweetness.
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While the broth simmers, use a skimmer to remove any impurities or foam that rises to the surface, ensuring a clear and clean broth.
Step 2: Making the Fresh Pasta Dough
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While the capon cooks, turn your attention to the ravioli dough. In a large mixing bowl, combine the all-purpose flour with a pinch of salt.
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Crack the eggs into the bowl and, using a fork, whisk them into the flour. Gradually stir until the mixture forms a smooth, cohesive dough. If the dough feels too dry or hard, add a little warm water, one tablespoon at a time, until the dough is soft and pliable. If it’s too sticky, sprinkle in a little more flour.
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Once the dough is smooth, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax and will make the dough easier to roll out.
Step 3: Preparing the Filling
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Once the capon has finished cooking and is tender, remove it from the pot. Let it cool for a moment, then use a food processor or a meat grinder to finely chop the meat.
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Dice the pancetta into small cubes. In a bowl, combine the finely processed capon meat with the pancetta. Add the finely chopped parsley and grated Parmigiano Reggiano to the mixture for a rich, flavorful filling. Grate a small amount of nutmeg into the bowl for an aromatic touch. Season with salt and pepper to taste.
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Add the raw eggs to the mixture and stir well to bind all the ingredients together.
Step 4: Rolling Out the Dough and Filling the Ravioli
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After the dough has rested, divide it into two equal portions. Lightly dust your work surface with semolina flour to prevent the dough from sticking.
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Roll out one portion of dough with a rolling pin or, if you have a pasta machine, roll the dough into thin sheets. Make sure the sheet is about 1-2mm thick. If the dough starts to stick, dust it with a little more semolina flour.
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On the rolled-out dough, place small spoonfuls of the filling (approximately 3 cm apart). Use your fingers to create small indentations around the filling, making sure the dough is not too thin or fragile around the filling areas.
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Carefully fold the dough over the filling, sealing the edges tightly by pressing down with your fingers. Be sure to remove any air pockets to ensure the ravioli stay intact while cooking.
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Use a fluted pasta cutter or a knife to cut out individual ravioli, making sure the edges are properly sealed.
Step 5: Cooking the Ravioli
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Once all the ravioli have been prepared, bring the filtered capon broth to a boil in a separate pot.
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Gently lower the ravioli into the boiling broth, adding them in small batches to prevent overcrowding. Let the ravioli cook for about 3 minutes, or until they float to the surface.
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Use a slotted spoon to carefully remove the cooked ravioli from the broth.
Step 6: Serving and Enjoying
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Serve the hot ravioli in individual bowls. Ladle the rich capon broth over the ravioli, ensuring each bowl is filled with the savory liquid.
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For added flavor, you can sprinkle a little more freshly grated Parmigiano Reggiano on top of the ravioli before serving.
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Enjoy this comforting, hearty dish while it’s still steaming hot, with a side of crusty bread to soak up the delicious broth.
Tips for Success
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Broth Preparation: Take your time with the broth. Simmering it slowly over low heat for several hours helps to extract the full flavor from the capon and vegetables.
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Dough Consistency: If your dough is too tough, add a bit more water. If it’s too sticky, add a little more flour. The ideal dough should be soft, smooth, and easy to roll.
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Filling Variations: If you want to experiment with flavors, you can substitute the pancetta with another type of cured meat or add a variety of herbs to enhance the filling.
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Freezing Ravioli: If you have extra ravioli, you can freeze them before cooking. Lay the uncooked ravioli in a single layer on a baking sheet and freeze. Once frozen, transfer them to a container or freezer bag for storage. When you’re ready to cook, drop them directly into boiling broth without thawing.
This Ravioli with Capon Broth is a dish that showcases the rich flavors of traditional Italian cuisine. The tender, delicate ravioli combined with the savory, aromatic broth makes for a comforting and heartwarming meal, perfect for special occasions or family gatherings. With careful attention to each step, you’ll create a memorable dish that will be loved by all.
