Beef Broth with Ravioli

For the broth: In a large pot, bring 2 1/2 liters (approximately 10 1/2 cups) of water to a boil. Lay in beef ribs, bay leaf, peppercorns and parsley stems. Reduce heat and simmer for 1 1/2 to 2 hours, while skimming off any rising foam. Meanwhile, peel carrots and celery root, rinse the leeks and cut everything into coarse pieces. Peel onion and cut in half. Add prepared vegetables approximately 40 minutes before end of cooking in the broth. After cooking, pour broth through a sieve and place in a pot.

For the dough: Pile flour on a work surface, make a well in the center. Pour in eggs, salt and oil. Use a fork to mix more flour from the edge, then knead by hand into a smooth dough. Add some water, if necessary. Shape into a ball, wrap in foil and let rest for 20 minutes.

For the filling: Slice rolls into small cubes and soak in warm milk. Melt butter and sauté onions until soft.

Roll out pasta evenly and thinly on a floured surface.

Combine onions, squeezed rolls, ground sausage, egg and parsley and mix well. Season with salt, pepper and nutmeg.

Dough cut with a pastry wheel in approximately 4 x 6 cm (approximately 1 1/2 x 2 1/3 inch) rectangles. On the center of each, spread some of the filling and fold together. Press edges together well. Place dumplings into the boiling broth and let cook until done about 15 minutes at low heat. Season with salt and pepper.