Ravioli Stuffed with Ricotta, Parmesan and Bacon

For the pasta dough, knead eggs, flour and olive oil in a mixer until balls form and the dough becomes smooth. The dough should not be too firm. If necessary, add a little water. Then knead on floured work surface with hands for about 2 minutes. Then wrap the dough in cling film and let it rest briefly in the refrigerator.

In the meantime, prepare the filling. Simply mix all the ingredients together.

Roll out the pasta dough into a long sheet (about 20 x 60 cm). Brush half of the dough with the beaten egg. Using a ring on this half, lightly press the ravioli and place the filling in the center of the circles. Fold the uncoated half over and use a smaller ring or your fingers to press the dough down around the filling. Using the larger ring or a pastry wheel, cut out the ravioli.

Bring water to a boil in a large pot and add salt. Let the ravioli soak in it for 3 to 5 minutes.

In the meantime, sauté the sage and marjoram leaves in olive oil until crisp and drain on a paper towel.

Now portion the ravioli filled with ricotta, parmesan and bacon into small bowls or soup plates and sprinkle with parmesan, the crispy marjoram and sage leaves and possibly some pepper.

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