Sergio Franchi's Pork and Salami Ravioli in Chicken Broth

Sergio Franchi's Pork and Salami Ravioli in Chicken Broth

For the filling:
1 1/2 cups cooked chopped pork
1/3 cup minced salami (or proscuitto ham)
1 1/2 tsps. minced onion
1/2 tbsp. olive oil
One egg yolk, beaten
2 tbsps. grated Parmesan cheese
1/4 tsp. sage
1/4 tsp. rosemary
Hint of ground nutmeg (three dashes)
Salt and freshly ground pepper to taste.

1. Lightly cook pork, salami and onion in oil; remove from heat. Add beaten egg yolk, Parmesan cheese, sage, rosemary, nutmeg and season to taste. Set aside.

For the pasta:
About 4 cups flour
2 eggs
Pinch of salt
Little water (about 1 1/2 tsps.)

1. Place flour and salt on board; make well in center, drop in eggs. Work eggs into the flour adding enough water to make a pliable stiff dough.

2. Knead until smooth; divide in half. Roll out half the pasta pastry to thickness of a dime. Repeat using remaining dough. Cover, let sit about 1 hour.

3. Drop teaspoon of filling at two-inch intervals on the layer of dough. Cover with top sheet. Press fingers around each mound of filling to seal. Cut into squares with pastry cutter (or a very sharp knife.)
Drop squares in simmering well-seasoned chicken stock; cook gently until barely tender (about 8 mins.) Serves 6.