Ricotta ravioli (3)
Instructions
For the filling, crush the ricotta with the eggs and serve with Marjoram (and cheese).
Prepare the egg noodles according to the basic recipe.
Once you have pulled the sheet wrap it over the rolling pin, roll out the dough and cut into wide strips.
Cut each strip of dough into squares.
At the center of each square of dough place then a tablespoon of prepared stuffing.
Close the square of dough rectangle or triangle minding to close the edges of the ravioli to escape the ricotta.
Cook the ravioli in boiling salted water, as and when the ravioli are afloat, collect them in a colander.
Once well drained serve them with pork sauce and aged cheese (tumazzo).
