Onion ravioli
Instructions
In a pan with 2 tablespoons of liquefied lard, put coarsely sliced onions and cook them slowly until they are fulfilled and just browned; Add 2 spoons of semolina, and then absorb the sauce of onions; allow to cool and mix with 3 egg yolks, salt and pepper.
Knead the flour with 3 clear, just, beaten with a little water, salt and 2 tablespoons of lard and work well.
After leaving it sit for 1 hour to pull the dough, not forgetting to sprinkle flour occasionally, rolling pin, table and browse.
Cook the ravioli in boiling salted water and, about twenty at a time, gently and affondandoli rimestandoli in the liquid when they are afloat.
Check them out after about 20 minutes.
Toss with fresh sheep's cheese, grated.
If you wish you can add some tomato sauce, but the classic recipe takes only cheese, plentiful.
