For the Filling
1 capon, trimmed, cleaned and ready for cooking,
Carrot, celery, onion mirepoix
Poach the chopped vegetables with extra virgin olive oil in a sauté pan. Add the capon, brown well and pour in the white wine. When the wine has evaporated, add water to cover half the bird. Cook until done. Bone the meat, blend it with a little cooking liquid until a soft filling is obtained, and season to taste.
For the Ravioli
400 g flour
1 beaten egg
Sift the flour on a pastry board, form a well and place the eggs in the crater. Start incorporating the flour. Work the mixture for 15-20 minutes, mixing the ingredients well until the dough is firm and homogeneous. Let it rest. Roll out the dough 1-2 mm thin and prepare two sheets of the same size at a time. Meanwhile, keep the dough covered. Drop spoonfuls of the filling on one of the two sheets, brush the other with beaten egg, then overlap them and press lightly along the edges so that the filling stays put. Cut out the ravioli with a serrated pasta wheel.
For the Apple broth
Prepare the apple broth by juicing seasonal apples. Clarify the juice and perfume it with black cardamom and ginger. Cook the ravioli in salted boiling water, plate in a deep dish and wet with the boiling broth. Add grated Parmigiano Reggiano to taste.