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Make the stock by combining onion, celery, carrot, fresh thyme, peppercorns, sun-dried tomato, meat (optional), and Grana Padano rind. Cook on medium heat for at least 2 hours.
Mix eggs and flour together to form a smooth dough. Cover and rest in the fridge for about 30 minutes.
Prepare the filling by combining ricotta, Grana Padano cheese, egg yolk, nutmeg, lemon zest, and salt. Mix well and refrigerate for about 30 minutes.
Roll out the pasta dough thinly. Spread the filling over half of the dough.
Fold the other half of the pasta over the filling and pat down with your hands.
Use a pasta cutter to seal the edges and enclose the filling.
Cut the pasta into small ravioli pieces about 2 fingers thick.
Filter the broth and adjust seasoning to taste, salting it like pasta water.
Cook the ravioli in the broth and serve in bowls with extra Grana Padano cheese.