Beef Short Rib Broth with Meat Ravioli

For the broth: Cut unpeeled onion in half and place cut surfaces down in a hot pan until the halves are dark brown. In a large pot bring 2 1/2 liters (approximately 10 1/2 cups) of water with salt to a boil. Add short ribs, bay leaf, peppercorns, parsley stems and browned onion halves Reduce heat and simmer the pot contents for 1 1/2 to 2 hours, while skimming off any rising foam. Meanwhile, peel carrots and celery root, rinse and trim leeks and cut everything into coarse pieces. Add prepared vegetables into the broth about 40 minutes before end of cooking time. After cooking, pour through a sieve into a saucepan.

For the dough: Pile flour on a work surface, make a well in the center. Pour in eggs, salt and oil. Using a fork to mix, incorporate flour from the edge then with both hands, knead into a smooth dough. Add some water if needed. Shape into a ball and let it rest wrapped in foil for 20 minutes.

For the filling: Peel onion and chop finely. Rinse and trim scallions and cut into thin rings. Rinse spinach thoroughly, blanch in boiling salted water, rinse with ice cold water, drain very well and finely chop leaves. Cut rolls into small cubes and soak in warm milk. Cut bacon into cubes. Melt butter and sauté onion and scallion lightly.

Roll out pasta dough thinly and evenly on a lightly floured surface and divide in half.

Combine finely chopped spinach with onions, expressed bread, bacon, meat, eggs and spices and mix well. Put piles of 1 tablespoon of filling evenly spaced on one half of the dough and place second half of the dough over it. Press around filling edges and cut into rectangles. Place ravioli into boiling broth and cook over low heat for about 15 minutes. Season with salt and pepper.

For the garnish: Peel onion and finely dice. In hot butter fry until golden brown.