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1
Preheat the oven to 375 F. Heat the olive oil in a large wide pan or a heavy roasting pan over medium heat.
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2
Add the chicken, sausage, veal, and pork and cook, turning often, until the meats are evenly browned, about 10 minutes.
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3
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.
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4
Transfer the pan to the oven and cook until all the meats are very tender and well browned and the chicken is falling off the bone, about 2 hours.
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5
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.
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6
Remove the pan from the oven, toss in the mortadella, and let stand at room temperature until cool enough to handle.
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7
Pick the skin and bones from the chicken and remove the casing from the sausage.
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8
Drain the meat and vegetables and pour the drained cooking liquid into a small saucepan.
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9
Bring the cooking liquid to a boil and cook until reduced to about 1/2 cup.
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10
The liquid should be slightly syrupy and rich in flavor.
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11
Remove the saucepan from the heat and reserve.
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12
Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter.
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13
Stir 1/2 cup grated cheese, the bread crumbs, and parsley into the ground meats.
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14
Taste, and add salt and pepper as necessary.
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15
Pour in the eggs and blend well.
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16
Refrigerate until thoroughly chilled before filling the ravioli.
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17
Make the pasta dough; form and cut the ravioli according to directions below.
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18
The ravioli should be cooked immediately or refrigerated up to 4 hours.
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19
(The ravioli may also be frozen: Place the sheets of ravioli on a freezer shelf and freeze until solid to the touch.
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20
Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
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21
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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22
Slip the ravioli into the boiling water a few at a time.
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23
Return to a boil, stirring frequently.
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24
Cook, semi-covered, stirring occasionally, until the edges of the ravioli are tender, about 5 minutes after the water returns to the boil.
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25
While the ravioli are cooking, bring the tomato sauce to a simmer in a medium saucepan over medium heat.
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26
Check the seasoning and add salt and pepper if necessary.
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27
Drain the ravioli gently, return them to the pot, and pour in the tomato sauce and the reduced roasting liquid.
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28
Bring the sauce and pasta to a boil, stirring gently with a clean spoon to coat the ravioli with sauce.
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29
Remove the pot from the heat, stir in the cheese, and check the seasoning, adding salt and pepper as necessary.
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30
Spoon into warm serving bowls or onto a warm platter.
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31
Try this simple sauce in place of tomato sauce: Melt 5 tablespoons of butter in a large skillet over medium heat.
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32
(If you do not have a skillet large enough to hold all the ravioli comfortably, divide the sauce ingredients between two skillets.)
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33
Before draining the ravioli, ladle about 1/2 cup of the cooking water into the skillet.
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34
Gently transfer the ravioli into the skillet with a wire skimmer and bring the sauce to a boil.
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35
Cook, swirling the skillet to coat the ravioli with sauce, until the sauce is lightly thickened.
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36
Remove from the heat and sprinkle with 1 cup of Parmigiano-Reggiano.
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37
Spoon the ravioli onto a warm platter and drizzle with the hot reduced roasting liquid.
