Preparation

Saute the onion cut in half, on the cutting side, in a non-stick pan for 5 minutes. Prepare the broth by dipping the onion, celery, carrot, 4/5 parsley stalks, half cinnamon stick, 1 star anise, grated nutmeg, a pinch of salt (the dosage of spices indicated here is for a delicate taste, the doses can be increased to obtain a more decisive taste). Boil on a low heat while preparing the rest. Mix the flour with the egg yolks and 3 eggs, 2 tablespoons of oil and a pinch of fine salt. Form a ball, collect it in a bowl, seal it with plastic wrap and let it sit for 30 minutes. Bone the thighs and remove the skin, but keep it. Reduce the pulp into small pieces. Melt the skin of the chicken thighs in a casserole with 2 walnuts of butter, then add the pulp of the thighs into small pieces and brown all over the medium heat for 30 '. Add salt and 3 ladles of cold water and let the water boil again. Cook for 1 hour and wet, if it dries too much, occasionally with the broth. Remove the chicken skin. Strain the cooking sauce and add 3 tablespoons of breadcrumbs, blend the meat and add it to the cooking sauce. Add an egg and mix well. Spread the filling into balls smaller than a hazelnut. Cover with another sheet, press gently around the filling to let the air out, seal well and cut the ravioli with a small pastry cutter. Strain the broth with a strainer and put it back on the fire.