Vegetable Ricotta Ravioli in Herb Sauce

Ravioli dough: Put the flour, semolina and salt in the “pasta master” form. Mix the eggs and add to the flour form with the olive oil. Season with salt and nutmeg. Knead until a smooth dough is obtained.

Remove from the machine, form into a smooth ball with your hands, wrap in plastic wrap and refrigerate for 1 hour.

Ricotta filling: sauté the shallot cubes in the hot oil until soft. Add the garlic and the vegetable cubes and roast them until they are cooked. Season with salt and thyme leaves and cool. Squeeze the ricotta well and spread it through a fine sieve. Add the egg yolks, white bread crumbs and the sautéed vegetables. Season again with salt and freshly ground pepper.

Cut a piece of the pasta dough into small pieces, flatten it and use the “pasta master” to roll out the dough thinly. Spread the filling evenly on the dough in small heaps at regular intervals. Brush the dough with the egg yolk and place another dough sheet on top. Press the edges of the dough well smooth with your fingers, cut out circles with a 7 cm dia. cookie cutter and simmer in enough boiling hot salted water for 3-4 minutes on low heat. Remove, rinse very briefly in iced water and drain on kitchen paper.

Melt the butter in a frying pan. Add the breadcrumbs and roast until golden brown. Season with salt and pepper, add the chopped parsley and the

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