Typical ascolani ravioli stuffed with parmesan and pecorino cheese.
In a bowl mix 400 g of flour, 30 g of oil and 4 eggs.
We form a dough and let it rest 30 min wrapped in plastic wrap at room temperature.
In a bowl mix 100 g of grated parmesan cheese, 100 g of grated pecorino cheese, 1 egg, grated lemon zest, salt and pepper.
Roll out the dough.
Cut it into rectangles.
We form little balls of filling with our hands and put them on the rectangles of pastry.
Close the sheet by folding it over and brush the pigeons with 1 beaten egg yolk and 20 g of milk.
Cut the surface of the pigeons in an X shape.
Bake at 180°C for 25 minutes.
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