Ravioli stuffed with herbs and turkey ragù

Start by preparing the egg pasta with the traditional method: on a work surface, place the two mixed flours in a fountain, then pour the eggs in the center and work with your hands until you get a soft and elastic dough.

Wrap the dough in cling film and put it in the fridge to rest for 30 minutes.

Now take care of the turkey ragù: wash and thinly slice the vegetables, then fry them in a pan with a drizzle of oil; add the minced meat, sear it for a minute and then deglaze with the white wine. Finally add a few leaves of basil, adjust with salt and pepper, then cook over low heat with the lid on for 20-30 minutes.

While the dough rests and the ragù cooks, proceed with the preparation of the filling for the ravioli.

Wash and clean the herbs by removing the hardest parts, then boil them in salted boiling water for 10 minutes; once this time has passed, drain them well and chop them with a knife, then transfer them to a bowl with the ricotta, the grated Parmesan, a generous tablespoon of oil, a pinch of salt and pepper. Mix until everything is combined and set aside.

At this point you can start making the ravioli.

Roll out the dough on a floured work surface and roll out the dough with a rolling pin until you have the desired consistency and thickness. With a spoon, portion the filling well spaced on the pasta, then cut into squares and fold the ravioli, closing the edges well with your fingers. To get perfect "candy" ravioli read here!

Once ready, you can boil the ravioli in salted boiling water: 3-4 minutes will be enough.

Then drain them with a slotted spoon, put them on the plates and add - for each portion - two tablespoons of turkey ragù, a leaf of basil and a few flakes of Parmesan.