Capon stuffed ravioli

To prepare the capon stuffed ravioli, start by placing the flour in a mound on a work surface and put the eggs in the center 1. Add a pinch of salt 2 and gradually incorporate the flour using a fork 3.

Then knead with your hands 4 until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap 5 and let it rest in a cool, dry place for at least 30 minutes. Meanwhile, cut the celery into small cubes 6.

Finely chop the onion 7 and carrots 8 as well. In a pot, pour a drizzle of oil and add the vegetables 9.

Add two crushed garlic cloves with their skins and a sprig of thyme and rosemary 10. Sauté over low heat for 5 minutes or until the vegetables are tender. Meanwhile, cut the capon into pieces 11 12.

Add the pieces of capon to the pot 13 and brown each side until golden 14. Pour the beer into the pot 15.

Adjust with salt 16 and pepper 17. Cover with a lid 18 and let it cook for about 1 hour or until the meat can be easily shredded.

Remove the meat from the pot and let it cool a bit. Then shred the meat 19, removing skin and bones, and transfer it to a bowl. Add the cooking juices, vegetables 20, and Parmesan 21.

Mix 22 until you get a homogeneous mixture. Let it cool completely and put everything in a pastry bag. Take the dough and divide it in half 23. Roll out the sheets using a pasta machine. Start with the thickest setting, then fold the ends of the sheet towards the center 34. Pass it through the rollers again, gradually reducing the thickness.

Proceed in this way until you get 2 sheets with a thickness of 2-3 mm 25. Brush one sheet with water 26 and place dollops of filling about 1 1/2 inches apart 27.

Cover with the second sheet 28. Try to remove the air around the filling and make sure the two sheets adhere well so the ravioli won't open during cooking. Use a pastry cutter to shape your ravioli 29. Cook them in salted boiling water for 3-4 minutes 30 until they float to the surface.

Meanwhile, melt the butter in a pan and add the sage leaves 31. Drain the ravioli and transfer them to the pan 32, sauté gently for a few minutes. Plate and add the melted butter 33.

Finish with a sprinkle of Parmesan 34, a few sage leaves 35, and freshly ground pepper. Your capon stuffed ravioli are ready to be served 36!