Capuchin Beard Ravioli – Ravioli Alla Barba Dei Frati

Prepare all the dough ingredients to a smooth dough and rest half an hour cooking wrapped in foil.

For the filling, sauté shallots in hot oil, add the chopped vegetables and season with salt, pepper and a pinch of nutmeg. Grind the vegetables together with the ricottta in a hand mixer. Add the egg yolks, egg, cream, breadcrumbs and Parmesan and mix well one more time.

Roll out the dough thinly, cut out shapes and brush the edges with egg white. Place a tbsp. of filling on each half of the dough pieces, cover with a second piece of dough and press the edges well to smooth. Cook the ravioli in salted water for 2-3 minutes. Drain.

Melt the butter, drizzle over the ravioli and serve with a little tomato sauce.

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