Italian ravioli filled in with ground beef and a rich roster broth is the main Christmas entrée dish  for many  families. It takes time to prepare it and it is laborious, especially the first part: how to make a good roster and broth. Once ravioli have been filled in  are ready to be cooked in broth, previously degreased.

In order to succeed with an extra ordinary broth, please don’t forget to  prepare it the day before, store it in the fridge, and the next day  make the fresh pasta and ravioli assembled. Your ravioli with roster in broth are ready . You won’t forget how tasty are them!!