Ravioli in Brodo

Cut the cooked beef into very small cubes and place in a bowl. Omit the ox marrow and let it cool down a bit. Stir in the breadcrumbs and egg and mix with the beef. Mix in chopped parsley and season with freshly ground sea salt and pepper. Cut the vegetables into fine strips and blanch (scald) briefly. Prepare the ravioli dough as described in the basic recipe, roll it out and make ravioli with the prepared filling. Cook the ravioli and put them in the hot broth. Add the blanched vegetables to the soup and garnish with lovage leaves.

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