Once the dough is made which must be soft and elastic, roll out the sheet which remains rough but thin and is filled with a filling made of fresh ricotta, wild beets that arise spontaneously in the fields around and saffron, it is flavored with lemon zest which gives it a fresh and citrus note, the ravioli are cooked in boiling water for a few minutes and seasoned with a simple tomato sauce flavored with basil
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