Make the stock ahead of time and chill it or freeze it. You can do the same for the cappelletti – they keep for up to 3 months.
For the stock: 750g of beef-shin, a couple of pieces of bone-marrow, six carrots, four turkey drumsticks, eight chicken wings, 500g of beef rib-ends, two large onions, two leeks, salt, three stalks of lovage (karfus), six stems of fresh thyme.
For the cappelletti: 400g of plain flour, preferably 00, three whole eggs, the yolks of another three eggs, semolina.
For the filling: 300g of cooked rabbit-meat, 300g of pork-belly (minced three times), 125g of roast veal, one small egg, 25g of grated Parmesan cheese, 15g of dried porcini mushrooms (soaked and drained), one large fresh sage leaf.
To make the stock: put all the ingredients in a very large stock pot, cover them with water, bring it to a rolling boil, then turn down the heat and let the pot simmer gently for a minimum of four hours. Strain the stock, taste it and add more salt and pepper if necessary, and chill it. You can discard the stock ingredients, except for the meat, which you can keep aside to use in salads, pies or sandwich fillings another day. If you don’t have a large enough pot for the stock, use two smaller ones, dividing the ingredients equally between them.
To make the cappelletti: pile the flour up into a low mound on a work-surface. Make a wide hollow in the top and crack three eggs into this. Begin to beat the eggs together with a fork, tipping in some flour from the edges of the mound with your other hand. If the dough seems dry, add another egg-yolk. As it begins to thicken, start to knead and carry on for at least 10 minutes, until it is smooth and pliable. Add more flour if it is sticky. Wrap the dough in cling-film and rest it for at least an hour, otherwise it will be difficult to roll out. While it is resting, you can make the filling.
To make the filling: now cut the dough into six chunks and work with one chunk at a time while keeping the others covered to stop them drying out. Roll out the dough using a pasta rolling-machine or by hand with rolling-pin, until you have very thin sheets of pasta. Dust these lightly with semolina and cut then into squares of around 4cm. Dot them with filling and fold the pasta over to make a triangular shape, pressing the edges hard together to seal them. Pinch two corners together and press them hard, so that you have a ‘pointed ring’ shape. Lay them on a tray lightly dusted with semolina until you cook them. Cook the cappelletti in the stock until they are just tender, which takes no longer than three minutes, though more if they are frozen. Serve the soup immediately and pass round the pepper-mill.