1/4 cup extra-virgin olive oil
1/2 stalk celery, very finely minced
2 tablespoons very finely minced carrot
2 tablespoons very finely minced onion
1/2 cup dry white wine 2 cups chicken stock
1 cup diced potatoes (about 1/2 large potato)
1/4 cup, freshly grated Parmigiano-Reggiano cheese
2 eggs, plus 1 egg beaten with 1 teaspoon water for egg wash
Sea salt and freshly ground black pepper
Fresh Pasta Dough, rolled into sheets
In a sauté pan, over medium-high heat, heat the olive oil. Saute the celery, carrot, and onion until golden brown, about 5 to 6 minutes. Deglaze the pan with the wine, stirring to loosen any cooked particles from the pan. Reduce over high heat 3 to .4 minutes, until thickened. Add the stock and bring to a boil. Add the potatoes and cook over medium heat for 20 to 25 minutes, until the vegetables are very tender and the sauce has thickened. Pass the mixture through a ricer or a food mill.
When cooled, fold in the Parmigiano Reggiano and 2 eggs. Season with salt and pepper.
Place a sheet of pasta on a lightly floured work surface. Place 1/2 teaspoon of filling every 3 inches down the length of one side of the pasta sheet. Lightly brush the other side of the sheet with the egg wash. Fold the sheet in half length-wise and press with your fingers along the edges' to seal. Cut around each lump of filling with a pastry wheel into half moon shapes. Set aside on a lightly floured dish towel until ready to cook.
In a large pot of salted boiling water, cook the pasta for about 2 minutes, until al dente. Serve with the sauce of choice.
Serves 6 (makes about 6 dozen ravioli)