Directions

1. In a pan, brown the chopped shallot with butter. Add the livers and cook it. Add salt, pepper and marsala wine, let the alcohol evaporate over high heat and let the livers cook. Once cooked, blend everything to make a creamy paste.

2. For the dough, mix flour and eggs. Let the dough rest for 30 minutes. Stretch the dough thin, cut out squares, fill with chicken livers, and close the ravioli.
3. Boil some water in a pot, throw in the ravioli and let them cook for 3/4 minutes.
4. Sauté the ravioli with butter and serve it with pickled ramps and Giusti Balsamic Vinegar of Modena.