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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Saffron
Long Pepper

LINKS TO SOURCES**
Libro de arte coquinaria by Maestro Martino (In Italian): https://amzn.to/33ttocK
The Art of Cookery in the Middle Ages by Terence Scully: https://amzn.to/3GSGbTT

RECIPE
2 quarts (2 liters) Meat or Chicken Broth
Pinch of saffron threads
2 cups (200g) freshly grated Parmesan Cheese plus more for topping
½ cup (110g) Ricotta
10 oz (280g) pork belly
6 oz (170g) boiled or roasted chicken breast, shredded small
6 tablespoons chopped Herbs of your choice
½ teaspoon Black Pepper or long pepper
⅛ teaspoon Cloves
¼ teaspoon Ginger
A mixture of sweet spices (powder douce - sugar, nutmeg, cinnamon, little ginger and clove)
2 1/2 cups (300g) Flour
3 eggs

1. the pork in water for 90 minutes or until it's very soft, then chop it small. Either mince, or mix in a food processor, the pork, chicken, parmesan, ricotta, herbs, and the spices (minus the sweet spice mixture). Mix until you have a paste. Set aside and make the pasta dough.

2. Put the flour on the countertop and create a well in the middle. Crack the eggs into the well and, using your hands, mix the eggs together. Then, just a little at a time, start incorporating the flour. Keep working it in until you have a paste come together. Then knead the dough for about 10 minutes until it’s nice and smooth. Set it aside and cover it with a bowl to rest for at least 20 minutes.

3. Once rested, take about a 5th of it and roll it out on a lightly floured surface. This can be done with a rolling pin or pasta roller. Either way, roll it out, then fold it in thirds like a letter, and roll it again. Repeat 4 or 5 times. Then begin to roll it out as thinly as possible.

4. Lay the strip of pasta out on a floured surface making sure not to get any flour on the topside. Then spoon about a teaspoon of filling in a row down the center of the pasta leaving about an inch and a half between them. Fold the pasta over the filling and gently press around each one to seal in the filling. Then cut out the ravioli making sure they’re well sealed and set them on a dish. Repeat with the next piece of pasta dough. Don't attempt to roll out all of the pasta at once or it will dry out and become hard to shape the ravioli.

5. Once the ravioli are formed, boil the chicken broth with the saffron for 5 minutes, then add 4-6 ravioli at a time and boil for about 4 minutes or until the pasta is to your liking. Place on a dish and top with parmesan and sprinkle with the sweet spice mixture.

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

PHOTO CREDITS
Mardi Gras 2019 in New Orleans: Infrogmation of New Orleans, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Green Man: By Wordandsilence1979 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/....w/index.php?curid=46
Venice carnival: By Anita Martinz from Klagenfurt, Austria - Flickr, CC BY 2.0, https://commons.wikimedia.org/....w/index.php?curid=16
Rio de Janeiro Carnival: Terry George from United States, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons

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