Niko Romito's recipe: almond ravioli in forest broth

For the broth

300 g of beef muscle
20 g cinnamon stick
30 g celery
30 g carrots
30 g onions
25 g thyme
380 g dried porcini mushrooms
Chili pepper to taste
Salt to taste

Procedure

In a large pot put muscle, celery, carrots, onions, cinnamon and cold water, Bring to a boil, skim and simmer for about 3 hours. When finished cooking strain broth, bring it back to a boil, add dried porcini mushrooms, remove from heat and let infuse for 30'.

When the infusion is finished strain, bring back to a boil again and add thyme, chili pepper and salt, let steep again for a few seconds and strain.

For the pasta

500 g “00” flour
8 egg yolks
2 whole eggs

Procedure

Knead all ingredients together until smooth, cover and let rest for about an hour in the refrigerator.

For the almond filling

200 g of sweet almonds
200 g bitter almonds
200 ml water

Procedure

Soak the almonds in water for 12 hours, freeze them, and blend until smooth.

Roll out the pasta sheet until thin, cup with a small square pastry cutter, forming squares of pasta, in the center of the square put the almond filling, about 5g, and form tortellini.