Marchisio Roast beef
A bundle of fresh chards
3 tablespoons ricotta
1 tablespoon grated parmesan
Salt, pepper and nutmeg to taste
Egg dough for handmade fresh pasta
Half a glass of white wine, if you like it
1.Chop Marchisio Roast beef, boil the chards, squeeze them and chop them.
2.In a bowl, put the meat, chards, ricotta and parmesan and mix. Add salt, pepper and nutmeg to taste and some white wine if you like.
3.Roll out the fresh pasta dough in stripes about 12 cm wide. Put some filling in the center, at the beginning of the strip and put the following bits at a distance of about 5 cm one to the other. Fold the stripe in half (to cover the filling bits) and carefully seal the three free sides, pressing the pasta with your fingers. Cut the pasta with a wavy cutter to form the single ravioli.
4.Boil the ravioli in salted water for few minutes and dress them with fresh tomatoes, oil, and marjoram.