Loved during the holidays or just during cold weather.... Ravioli in broth are so delicious you won't be able to stop eating them 🥰 Prepare them with @Giovanni.castaldi

INGREDIENTS
For the pasta:
250 g of 00 flour
200 g of egg yolks (about 12)

For the stuffing:
Pork loin (loin, single piece) 75 g
Cured ham (single piece) 75 g
Mortadella (single piece) 75 g
Parmigiano Reggiano DOP 130 g
Eggs 1
Salt up to taste
Nutmeg to taste
Meat broth 2.5 l

METHOD
Mix flour and egg yolks until you get a smooth and homogeneous dough, it shouldn't be too soft or too dry. Cover and leave to rest in a cool place for 30 minutes. In the meantime, reduce the loin, ham and mortadella in the meat grinder. Then mix with cheese, egg, salt, pepper and nutmeg.

With a pinch of semolina, roll out the dough to obtain a very thin sheet. Form small piles meat filling (no bigger than a pistachio) and space them a few cm apart on the pastry. Wet the pasta sheet with very little water using a brush and then cover with a second sheet. Cut your ravioli and seal the borders with your fingertips.

Cook in broth for about 1-2 minutes and enjoy.

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