For the Filling
3 tablespoons extra-virgin olive oil
2 bone-in chicken thighs, about 1/2 pound
½ pound Italian pork sausages, (preferably seedless)in their casings
½ pound boneless veal, cut into 2-inch pieces
½ pound boneless pork butt, cut into 2-inch pieces
1 cup onion, coarsely chopped
1 cup carrots, peeled and sliced
½ cup celery , diced
1 sprig fresh rosemary
2 sprigs fresh thyme
1½ cups chicken stock, or canned reduced-sodium chicken broth
3 ounces mortadella, cut into 1/2-inch dice (about 1/2 cup)
½ cup Parmigiano-Reggiano, grated
2 tablespoons bread crumbs
2 tablespoons fresh Italian parsley, chopped
freshly ground pepper
2 large eggs, beaten
Fresh Egg Pasta
1 cup Parmigiano-Reggiano, freshly grated
Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide or heavy roasting pan over medium heat. Add the chicken, sausage, veal and pork and cook, turning often, until the meats are evenly browned, about 10 minutes. Scatter the onion, carrot, celery, rosemary and thyme over the meats and pour in enough chicken stock to cover the bottom of the pan by about 1 inch. Transfer the pan to the oven and cook until all the meats are very tender, well browned and the chicken is falling off the bone, about 2 hours. Check the meats occasionally as they cook, adding chicken stock as necessary to keep the level constant, and turning and basting the meats with the pan juices.
Remove the pan from the oven, toss in the mortadella and let stand at room temperature until cool enough to handle. Pick the skin and bones from the chicken and remove the casing from the sausage. Drain the meat and vegetables and pour the drained cooking liquid into a small saucepan. Bring the cooking liquid to a boil and cook until reduced to about 1/2 cup. The liquid should be slightly syrupy and rich in flavor. Remove the saucepan from the heat and reserve.
Pass the meat and vegetable mixture through a meat grinder fitted with a disk with holes about 1/4 inch in diameter. Stir 1/2 cup grated cheese, the breadcrumbs and parsley into the ground meats. Taste and add salt and pepper as necessary. Pour in the eggs and blend well. Refrigerate until thoroughly chilled before filling the ravioli.
Make the pasta dough; form and cut the ravioli. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli on a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring frequently. Cook, semi-covered, stirring occasionally, until the edges of the ravioli are tender, about 5 minutes after the water returns to the boil.
While the ravioli are cooking, bring the tomato sauce to a simmer in a medium saucepan over medium heat. Check the seasoning and add salt and pepper if necessary.
Drain the ravioli gently, return them to the pot and pour in the tomato sauce and the reduced roasting liquid. Bring the sauce and pasta to a boil, stirring gently to coat the ravioli with sauce. Remove the pot from the heat, stir in the cheese and check the seasoning, adding salt and pepper as necessary. Spoon into warm serving bowls or onto a warm platter.
Try this simple sauce in place of tomato sauce: Melt 5 tablespoons of butter in a large skillet over medium heat. (If you do not have a skillet large enough to hold all the ravioli comfortably, divide the sauce ingredients between two skillets.) Before draining the ravioli, ladle about 1/2 cup of the cooking water into the skillet. Gently transfer the ravioli into the skillet with a wire skimmer and bring the sauce to a boil. Cook, swirling the skillet to coat the ravioli with sauce, until the sauce is lightly thickened. Remove from the heat and sprinkle with 1 cup of Parmigiano-Reggiano. Spoon the ravioli onto a warm platter and drizzle with the hot reduced roasting liquid.