Preparation

• Pour the all-purpose flour in a mound on the work surface.

  Create a hole in the center of the flour and pour in the whole eggs.

  Start beating the eggs with a fork to incorporate air.

  

• Start incorporating the surrounding flour with the fork, and when the dough becomes more consistent, start kneading by hand.

  Knead vigorously until you obtain a smooth and homogeneous dough.

  Cover the dough with a clean cotton cloth and let it rest for at least 30 minutes, or the time needed to prepare the béchamel and filling.

  

• Wash and clean the scallion and zucchini.

  Remove the ends of the scallion and slice it very thinly.

  Trim the zucchini and cut them into small cubes.

  

• Pour a drizzle of oil into a pan and add the scallion and zucchini.

  Sauté them in the pan with a pinch of salt until they are soft.

  

• Once the vegetables are cooked, gather them in a jug, blend them with an immersion blender, and then transfer them back into the pan to remove excess moisture.

  Stir the puree often to prevent it from burning, and once it is thick, transfer it to a bowl.

  

• Add to the vegetables the Parmigiano Reggiano, marjoram, and ricotta.

  Mix everything to obtain a filling that is homogeneous and well-blended.

  

• Place a saucepan on the stove and add the butter.

  Melt the butter, and when it is dissolved, add the flour all at once.

  Stir to combine the ingredients, and then start adding the milk gradually.

  Stir continuously to prevent lumps and cook over low heat until the béchamel thickens.

  When the béchamel is thick, add salt and nutmeg to taste.

  Remove the béchamel from the heat and let it cool.

  

• Flour the work surface and start rolling out the pasta dough with a rolling pin.

  Roll it out until you have a very thin pasta sheet.

  You can do this task with a pasta machine.

  

• Place small mounds of filling on the sheet, spacing them enough to seal the pasta and then cut the ravioli with the fluted pastry wheel.

  If you have a ravioli maker, you can use it, lightly floured, to create your ravioli.

  Seal the edges around the mounds of filling and then cut your ravioli.

  Gather the ravioli on a lightly floured tray and keep them in a cool, dry place until you cook them.

  

• Bring a pot full of water to a boil.

  When it boils, salt to taste and drop in the ravioli.

  Blanch the ravioli for a few minutes, then drain them with a slotted spoon and place them on a large flat plate.

  

• Pour a few tablespoons of béchamel on the bottom of a baking dish.

  Arrange the ravioli in a circle inside the dish.

  

• Cover the surface of the ravioli with béchamel and sprinkle with grated Parmigiano Reggiano.

  Bake in a preheated static oven at 374°F (190°C) and cook for 20 minutes, the time needed to brown the surface.

  Take the baked zucchini ravioli out of the oven and serve at the table.