An Italian Xmas recipe for faraona ravioli with potato broth

1. For the filling, in a medium-sized pot, add all the vegetables on the bottom, lay the legs on top after being seasoned with salt and ground black pepper and cover it with olive oil. Cook them for 3 hours on a low fire.

2. When the legs are cooked remove them from the oil and debone the meat. Put it in a bowl and season it with lemon and orange juice and zest, Parmigiano, salt pepper and a pinch of nutmeg.

3. Fold the mix together and roll little balls of 10 gms each and allow it to refrigerate for an hour or so.

4. For the pasta dough, mix the flour and the eggs together. Add a pinch of salt and knead the dough until soft. Use the dough to make sheets of pasta.

5. Take the filling and place it inside the pasta sheets of pasta and mould the little ravioli. Make sure they are sealed properly so that they do not open while cooking.

6. For the potato skin broth, take 10 potatoes and wash them thoroughly. Peel them and roast the skin in an oven at 190C for 25 minutes with some rosemary.

7. Take a pot and pour 4 litres of water and add the roasted potatoes peels. Cook until half the water evaporates.

8. Strain the broth into a thick-bottomed vessel with a fine strainer.

9. While plating, boil the ravioli for 5 minutes and warm the broth. Place the ravioli on a plate and pour steaming broth on top of the ravioli. Garnish them with some nasturtium (edible flowers) leaves.