📝 About This Recipe
This elegant dish is inspired by the refined 'Ravioli in Brodo' traditions of Northern Italy, where the purity of the broth is just as important as the pasta itself. Delicate, handmade pillows filled with creamy ricotta and lemon zest float in a crystal-clear, slow-simmered chicken essence that warms the soul. It is a masterclass in simplicity, focusing on high-quality ingredients and a clean, sophisticated palate that makes it the perfect comforting starter or light main course.
🥗 Ingredients
The Clarified Broth
- 6 cups High-quality chicken stock (preferably homemade and unsalted)
- 2 Egg whites (lightly whisked to create a 'raft' for clarification)
- 1 medium Carrot (finely minced)
- 1 piece Celery stalk (finely minced)
- 5-6 pieces Peppercorns (whole black peppercorns)
- 2 sprigs Fresh thyme
The Ravioli Filling
- 1 cup Whole milk ricotta (drained of excess moisture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Lemon zest (finely grated)
- 1 pinch Nutmeg (freshly grated)
- to taste Sea salt and white pepper
Pasta & Assembly
- 1/2 pound Fresh pasta sheets (rolled very thin (setting 7 or 8 on a machine))
- 1 large Egg wash (1 egg beaten with a teaspoon of water)
Garnish
- 2 tablespoons Fresh chives (very finely snipped)
- 1 teaspoon Extra virgin olive oil (high quality for finishing)
👨🍳 Instructions
-
1
Begin by clarifying the broth. In a large pot, whisk the cold chicken stock with the egg whites, minced carrot, and minced celery until well combined.
-
2
Place the pot over medium heat and bring to a very slow simmer, whisking occasionally. Stop whisking once a 'raft' of egg whites and vegetables begins to form on the surface.
-
3
Make a small hole in the center of the raft with a spoon to allow steam to escape. Simmer gently for 30-40 minutes without stirring; the raft will act as a filter, trapping impurities.
-
4
Carefully ladle the clear liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Keep the consommé warm over low heat.
-
5
While the broth simmers, prepare the filling. In a medium bowl, combine the drained ricotta, Parmigiano-Reggiano, lemon zest, and nutmeg. Season with salt and white pepper.
-
6
Lay one sheet of fresh pasta on a lightly floured surface. Place teaspoon-sized mounds of filling about 2 inches apart.
-
7
Lightly brush the pasta around the filling with the egg wash. Place a second sheet of pasta over the top.
-
8
Carefully press around each mound of filling to remove any air pockets—this prevents the ravioli from bursting during cooking.
-
9
Use a fluted pasta cutter or a round mold to cut out the ravioli. Place them on a tray dusted with semolina or flour.
-
10
Bring a separate large pot of salted water to a gentle boil. Do not cook the ravioli directly in the broth, as the flour will cloud your beautiful consommé.
-
11
Drop the ravioli into the water and cook for 2-3 minutes, or until they float to the surface and the edges are tender.
-
12
Use a slotted spoon to transfer the cooked ravioli directly into warm serving bowls, placing 3-5 ravioli per bowl.
-
13
Ladle the hot, crystal-clear consommé over the ravioli until they are partially submerged.
-
14
Finish each bowl with a few drops of olive oil and a sprinkle of fresh chives. Serve immediately while piping hot.
💡 Chef's Tips
Always drain your ricotta in a sieve for at least 30 minutes before mixing to ensure the filling isn't watery. When clarifying broth, never let it reach a rolling boil or the 'raft' will break and cloud the liquid. Use white pepper instead of black in the filling and broth to maintain a pristine, speckle-free appearance. If you don't have time to make fresh pasta, high-quality store-bought 'Gira' or small ravioli work, but rinse them quickly in warm water after boiling to remove excess starch before adding to the broth. For an extra layer of flavor, add a small piece of Parmesan rind to the broth while it simmers.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Gavi or Vermentino. Serve with a side of crusty ciabatta bread rubbed with a clove of fresh garlic. A light arugula salad with a simple lemon vinaigrette makes a perfect refreshing follow-up. For a more decadent touch, shave a few slices of fresh black truffle over the top just before serving. Offer extra grated Parmigiano-Reggiano on the side for guests who prefer a richer broth.