Black Truffle and Ricotta Pelmeni in Brodo

**Prepare the Dough:** In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Gradually incorporate the flour into the wet ingredients until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

**Prepare the Filling:** In a medium bowl, combine the ricotta cheese, truffle oil, Parmesan cheese, and nutmeg. Mix well and season with salt and pepper to taste.

**Assemble the Pelmeni:** On a lightly floured surface, roll out the dough thinly. Use a small cookie cutter or knife to cut out small circles (about 1.5-2 inches in diameter).

Place a small spoonful of the ricotta filling in the center of each circle. Fold the dough in half to form a semi-circle, pinching the edges to seal tightly. Bring the two points of the semi-circle together and pinch them to form a small, round dumpling.

**Prepare the Broth:** In a large pot, combine the chicken broth, bay leaf, carrot, celery, and onion. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste. Remove the bay leaf before serving.

**Cook the Pelmeni:** Gently drop the pelmeni into the simmering broth. Cook for 5-7 minutes, or until they float to the surface and are cooked through.

**Serve:** Ladle the pelmeni and broth into bowls. Garnish with fresh parsley and shaved black truffle. Serve immediately.