Ravjul (Ravioli) with artichoke hearts filling

Sift together the flour and salt on a cupboard surface or bowl and make a hole; pour the eggs and oil into the cavity and slowly add the flour to the liquid.

Sprinkle some flour on top of the cupboard and knead the dough until completely smooth; wrap it in clingfilm and let it sit for 30 minutes before opening it.

TO MAKE THE FILLINGS

Heat the olive oil, add the onion and garlic and cook for a few minutes; add the artichoke hearts and black olives and continue to cook for another 4-5 minutes, add the parmesan and season to taste with pepper and salt.

Divide the dough into 4 pieces and pass them through the dough machine or else with a rolling pin make sure to open them very thinly. let them dry a little on a clean dish towel.

Place a spoonful of filling on the dough and leave some space between them.

Coat the edges with beaten egg.

Cover with another layer of dough and squeeze the edges to close them tightly.

Let them sit for an hour

Boil the pot and cook the ravioli for 4 minutes.

Melt some butter and pour over the ravioli together with the grated cheese (fior di vita 'baronesse)

Garnish with chopped parsley