Veal and Herbed Ricotta Ravioli

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Course Appetizers

Ingredients in this Recipe

1 cup Ricotta Cheese
1 pinch Salt
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Red Wine
1 Veal Scallopini/Cutlet
4.5 ounces egg (2 whole 2 yolks in my case)
7 ounces All Purpose Flour
Marjoram
Oil and/or butter for frying veal
Oregano
Parmesan Cheese (for grating)
Red Pepper Flakes

Recipe Preparation

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