Ravioli di magro with Balsamic Vinegar from Modena

Ingredients 3 eggs 500g flour 150g breadcrumbs 200g pancetta sliced 50g Parmesan cheese 1 litre of meat stock 100g butter 1 onion and 1 carrot 1 stick of celery Gino Toschi Balsamic Vinegar of Modena "Green Line" Salt and pepper to taste To prepare Ravioli di magro with balsamic vinegar from Modena Spread out the flour on a worktop, add the eggs and mix to a dough. Let the dough rest for 30 minutes. Covering it with a tea towel. Chop half of the onion, the carrot and the celery and pancetta, brown all these ingredients in a pan in the butter. After a few minutes add the breadcrumbs, the Balsamic Vinegar from Modena and the salt and pepper and let the breadcrumbs brown slightly. Remove the pan from the heat and let it cool before adding the Parmesan cheese. Roll out the pasta to obtain a thin sheet then cut it into 7-8 cm squares, fill with a spoonful of the stuffing then seal. Cook the ravioli in the stock. Serve with melted butter.