Ingredients for the broth:
1 medium sized chicken
1 piece of lean pork (ham)
About 600 grams onion
Double grinding meat (chicken and pork)
For the pastry:
6 ounces of flour
6 shells of white wine
Prepare the broth with chicken, and pork with celery, carrot, onion, a little cinnamon and cook in a pressure cooker for about 2 hours.
When cooked, remove the meat from the broth, the chicken bone and grind together the ham, 2 times.
Subsequently add the stock the bread and add to the mixture along with nutmeg, 2 eggs and Parmesan. Prepare the pastry with 6 eggs, 6 ounces of flour and 6 shells of white wine.
The dough should be very fine, and will roll out on a floor with flour.
Prepare with a spoonful of stuffing balls to put on the sheet spaced about 6 cm., Cover with a strip of pastry and cut in the classic manner of the ravioli.