- 350 g of fresh egg pasta
- 1 egg yolk
- 300 g ricotta
- 100 g of chives
- 80 g of grated Parmesan cheese
- 1 bell pepper, diced
- 1 sliced onion
- 3 sage leaves
- 60 g butter
- salt and pepper
Prepare the filling. Work in a bowl the ricotta with the egg yolk, a pinch of nutmeg and 40 g parmesan cheese, then add 70 g of chopped chives, salt, pepper and mix well.
Roll out the pasta into a thin sheet, craft the ravioli.
Prepare the sauce. Melt in a pan 20 g of butter with the sage leaves; let soften the onion, then add the pepper, diced small, a pinch of chives, salt and pepper and cook for about 5 minutes, stirring well with a wooden spoon.
Put in a bowl the butter kept aside, softened at room temperature, and add the browned peppers and chives remained, making mix the ingredients well.
Cook the ravioli in boiling salted water, drain it "al dente" and toss immediately with the sauce with peppers and chives.
Serve hot, sprinkled with Parmesan cheese.