KOSHER RAVIOLI RECIPES

Steps:

• For the Broth: 1 Place all the ingredients for the broth in a large pot and bring to a boil. Allow to simmer, covered, for about 2 hours. Strain well and refrigerate. I prepare the broth a couple of days in advance and then skim off all the congealed fat right before use. Save the meat, potato and carrots cooked in the broth to make the filling. For the Filling: 1 Grind the boiled meat (once cooled) and the salami. If you like, you can also add the mashed potato and carrot (for a softer filling). 2 Add the eggs, breadcrumbs, nutmeg, pepper and (if using) marrow. Combine well and allow to rest for a few minutes. If the mixture is too soft, add a little bit of breadcrumbs; if too firm, a tablespoon or two of broth. For the Dough: 1 On your counter or any even surface (if you have a stand mixer, you can use it), make the flour into a mound, with a well in the center, and add the eggs. Incorporate the flour gradually, and then knead for about 10 minutes. 2 Add some flour, a little at a time, if the dough is too soft, or some water if it’s too firm. 3 Roll out with a rolling pin on a lightly floured surface (or use your pasta machine). 4 Make strips with the pasta and place little mounds of filling at regular intervals along each strip. Place another strip on top, and press down around the filling. If the air is dry you may want to rub the contours with your wet finger before doing this. 5 Cut square ravioli with a pastry wheel or a sharp knife. 6 If making for a later time, allow to dry for a few minutes in a single layer on lightly floured trays (you can also dust them with semolina). You can freeze them on the tray, and once they are completely frozen transfer them into Ziploc bags. 7 To serve, bring broth to a simmer; avoid a rolling boil, which would cause the ravioli to break. In batches of 15 to 20 (or they will stick to one another), cook the ravioli in the broth until they rise to the surface and are tender (about 3 minutes; frozen ravioli will take a couple of minutes longer). 8 Using a slotted spoon, transfer to a colander and drain, and then transfer to serving bowls or to your warming drawer or hotplate (if keeping warm for the holiday). Add a little oil to prevent from sticking. To serve, place the warm ravioli in serving bowls, ladle the hot broth on top and serve immediately. Make ahead You can prepare the ravioli up to one month in advance, as they freeze well. Dust the ravioli with flour, arrange them in a single layer (make sure they are not touching each other), on a cookie sheet lined with paper towel or acheese cloth (this keeps the filling from making the pasta soggy on the bottom), and covered with plastic. Once they are completely frozen, you can get rid of the cookie sheet and transfer them into a Ziploc. On the day of your dinner, add the raviolo simmering broth and cook until tender.

Steps:

• For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt. Use your fingers to make a well in the middle of the mound. Crack 2 of the eggs into the well. Add 2 of the egg yolks to the well, followed by the heavy cream. Use your fingers to break up the eggs and yolks and combine with the cream. Work the flour into the egg mixture by gradually incorporating the flour from the inside of the well. When the flour is completely incorporated, knead the dough vigorously for 8 minutes until smooth and elastic. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a time until you are able to knead it. Divide the dough into 4 equal pieces, wrap in plastic and set aside at room temperature for 30 minutes. 
• Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl until combined. Cover and refrigerate. 
• For the marinara sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar and crushed red pepper and stir to combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Discard the oregano and season with salt and pepper if needed. Cover and reserve. 
• To make the ravioli: Bring a large pot of salted water to a boil. Beat the remaining egg with 1 tablespoon of water and set aside. Lightly oil a baking sheet and set aside. Roll one of the pieces of dough into a 6-by-18-inch rectangle on a lightly-floured work surface (the dough should be very thin). Cut the sheet of dough in half lengthwise to create two 3-by-18-inch sheets. 
• Brush the entire surface of one of the pasta sheets with the egg wash. Working down the center, spoon 1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Gently lay the second pasta sheet over the first, matching up the sides. Gently press between the mounds of cheese to define 8 separate ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli to the baking sheet and cover with plastic wrap. Repeat with the remaining pasta and filling. You should have about 32 ravioli. 
• Working in 2 to 3 batches so the ravioli don't stick to one another, cook the ravioli in the boiling water until they float to the surface and the dough is cooked through and tender, about 3 minutes. Transfer to the marinara sauce and serve topped with the Parmesan and basil.