Ingredients

• 600 g Monkfish pulp
• 500 g Sheep ricotta
• 250 g flour
• 50 g Nettles peeled
• 4 pcs Yolk
• 2 pcs Eggs
• 1 pc Celery stalk
• 1 pcs Carrot
• 1 pc Onion
• 1 pc Small shallot
• Marjoram
• Grain
• Dry white wine
• Extra virgin olive oil
• salt
• pepper

Mix the flour with 3-4 egg yolks, 1 whole egg and 10 g of oil; cover the dough and leave it to rest for 30 '. Blanch the nettles in lightly salted water; drain them, squeeze them well and chop them.

Prepare the filling of the ravioli: mix the ricotta with an egg yolk and a bit of its egg white, a pinch of salt, 30 g of grated parmesan and the nettles. Roll out the dough into thin sheets, place the filling on large walnuts; brush the dough with a little water and fold it over the filling, pressing well, then cut the ravioli with a flower-shaped pastry cutter (diam 7,5 cm).

You will have to get 36 ravioli. Chop celery, carrot, onion and shallot; fry for 2 minutes in a pan with 4-5 tablespoons of oil and a pinch of salt. Dice the monkfish, add it to the mixture and cook for 4-5 ′. Sprinkle with wine and salt.

Boil the ravioli in boiling salted water, drain them with a slotted spoon in the pan of the monkfish, complete with marjoram, parmesan, raw oil and pepper.

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