Ravioli with Vermouth Butter

For the ravioli dough, knead eggs, flour, egg yolks, salt and olive oil until smooth. Wrap in plastic wrap and refrigerate for 1 hour. 2.

Meanwhile, for the filling, clean and rinse the spinach and blanch in boiling hot salted water. Remove with a skimmer and rinse in ice-cold water. Squeeze well, chop finely and place in a bowl form. Finely dice shallots and garlic. Chop chicken liver with a sharp knife. 3.

Heat butter in a frying pan and sauté shallots, garlic and chicken liver. Add whipping cream and cook over medium heat until mushy. Next, fold in the parmesan well, add to the spinach form with 1 egg yolk and stir everything together well. Season with salt, pepper and a little nutmeg. Cool.

4. mix the egg whites. Unroll the pasta dough and cut into quarters.

Flatten the dough pieces 1 cm. Turn each piece of dough in turn from speed 1-5 through the smooth roller of the pasta machine. Place dough sheets on a floured surface.

Pour filling into a piping bag with a large nozzle.

Pipe 4 circles (4-5 cm dia.) on 2 pastry sheets, 4 cm apart. Carefully place remaining yolks in the center of the circles (they must not melt). Thinly brush the free dough area around the spinach circles with egg white. Place the remaining pastry sheets on top of each one to cover. Press the dough around the filling and around the edge until smooth. Use a ravioli

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