Cut the remaining meat into small pieces and place in the freezer for about 20 minutes.
When the meat is slightly frozen, it is finely pureed with the cream, egg and toast in a blender, then put the raw mixture in the refrigerator. When the cooking time is complete, remove the boiled beef from the broth and let it cool down.
Peel the carrots and celery of the second bunch of soup vegetables, cut into small cubes and blanch for a maximum of 1 minute in boiling salted water, then drain.
The cooled boiled beef is also cut into small cubes. Then mix the diced boiled beef, the blanched vegetables, the mixed boiled beef with salt and pepper and fill into a piping bag with a perforated nozzle.
Now, for the ravioli production, roll out the pasta dough using a pasta machine. Always cut a rolled-out sheet of dough in 2 halves, one for the bottom and one for the lid.
Then the lid is placed on the lower strip and lightly pressed with your hands around the piles.
Use a round, sharp-edged object to cut out the ravioli. Now cook the ravioli in salted water for 4-5 minutes. Just before serving, warm up the ravioli in a pan with butter.