Easter Egg Recipe

Preparation Steps

1. 1

   Make the Ravioli Dough

   In a large bowl, combine flour and salt. Make a well in the center and add olive oil and egg yolks. Mix until a dough forms, then knead on a floured surface until smooth. Wrap in plastic and let rest for 30 minutes.

2. 2

   Prepare the Filling

   Blanch the asparagus in boiling water for 2 minutes, then transfer to ice water. Chop finely. In a skillet, sauté black trumpet mushrooms in olive oil until tender. Mix chopped asparagus and mushrooms. Set aside.

3. 3

   Roll Out the Dough

   After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin.

4. 4

   Fill the Ravioli

   Place teaspoons of the asparagus and mushroom mixture on one sheet of dough, spacing them out. Brush around each mound with water. Place another sheet of dough on top and press down to seal. Cut into squares or desired shapes.

5. 5

   Cook the Ravioli

   Bring a pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float. Remove with a slotted spoon and set aside.

6. 6

   Prepare the Guanciale and Vegetables

   In a skillet, cook guanciale until crispy. Remove and set aside. In the same skillet, sauté Nantes carrots and asparagus until tender.

7. 7

   Serve

   Plate the ravioli, topped with sautéed vegetables and guanciale. Garnish with Parmesan cheese and black pepper to taste.