Alberto's round ravioli in broth

Ingredients for 4 servings:

• 300 g wheat flour
• 6 egg yolks
• 2 eggs
• 1 tbsp olive oil
• 1 tsp salt
• 2 sausages (grilled sausages with fine sausage meat)
• 1 onion(s), very finely chopped
• 1 clove(s) garlic, finely chopped
• 1 egg(s)
• 2 tbsp Parmesan, grated
• Pepper, freshly ground
• Nutmeg, fresh from the mill
• 1 liter chicken broth or vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Make a pasta dough with the first 5 ingredients. Roll out the dough very thinly using a pasta machine. Using a serrated ring with a 4 mm diameter, lightly press round, jagged patterns onto one sheet of dough. Crumble the sausage meat with a fork. Brown the onion, sausage meat, and garlic in a little fat. Allow to cool, then process in a food processor with an egg until finely ground. Mix in the Parmesan cheese and season with pepper and nutmeg. Place the sausage meat in the center of the pattern. Place a second sheet of dough on top of the first and press down firmly with the round back of a ring with a diameter of approx. 3 mm so that the two sheets of dough stick together. Then use the larger ring to cut out the ravioli. Cook the ravioli in the broth for 3-4 minutes and serve hot. Sprinkle with Parmesan cheese, if desired.