Ravioli in Brodo
Rinse, peel and trim the soup vegetables as needed. Peel the onions and garlic and coarsely chop. Heat the oil in a large saucepan. Cook the soup vegetables, onions and garlic briefly. Rinse the meat and add to the pot along with the bay leaves and peppercorns. Pour in 2 liters (approximately 8 cups of water and bring to a boil. Skim the foam and let the broth simmer over low heat for about 75 minutes.
Strain the broth (saving the meat for another use). Season the soup with salt. Pour in the ravioli and cook according to package directions in the broth. Rinse the chives, shake dry and cut into small rings. Serve the broth and ravioli sprinkled with chives.