I have often made ravioli since my son spent the winter holiday in Italy. I also prepare Polish dumplings but ravioli easily outperform them. My son likes ravioli with meat. Because my son doesn't like any sauce, I serve ravioli with butter and parmesan.

Today my child asked me to replace the noodles in his broth with ravioli. I did so and my son had his favourite soup. The ravioli were a good way to use up the meat from the broth. Usually I have a problem with this. I like cooked meat from soup, but in my family it's just me. My children don't like it, and every time I have to get creative with how to use the meat. Ravioli stuffing is a very good idea for this.

Ingredients:
broth:
2 chicken thighs
1 small turkey thigh
a small piece of beef
1 onion
half a celery root
3 carrots
2 parsley roots
3 peppercorns
2 allspices
2 bay leaves
salt and pepper
Peel the onion, cut it in half and burn it over the fire or in a pan. Peel the vegetables. Pour some cold water into a big pot, add the meat and boil it. Remove the meat foam from the water. Add the vegetables and spices. Add one teaspoon of salt and boil on a low heat for 3-4 hours. Spice it up with salt and pepper before serving.

dough:
500g of flour
4 tablespoons of olive oil
a pinch of salt
200ml of hot water
stuffing
2 cooked pieces of meat from the broth
1 onion
2 cloves of garlic
2 tablespoons of butter
salt and pepper
Knead a smooth dough from all the ingredients. Put it into a bowl and leave for a few minutes.
Prepare the stuffing. Remove the bones and skin from the cooked meat. Chop the meat. Dice the onion and garlic and fry them in butter. Add them to the meat, add salt and pepper and stir thoroughly.
Roll out the dough thinly. Sprinkle a ravioli cutter with flour. Put a piece of the dough onto the ravioli cutter. Put small pieces of the stuffing into the dimples. Cover with a second piece of the dough. Cut the ravioli with the aid of a rolling pin. Cook them in salty water for 2-3 minutes. Serve with the broth.

Enjoy your meal!

Try also:
My children's favourite tomato soup
In defiance of viruses – creamy garlic soup
Soup for a big appetite – with leek and mincemeat