Carrot Ravioli

Mix the two flours and sift through a sieve

Place on a flat surface, make a hole in the middle and add the eggs and salt

Mix with the help of a fork and work the dough until it's smooth. Reserve

Cook the carrots and puree them in a potato ricer

Add to a pan with 1 tablespoon of oil and cook until the liquid evaporates

Remove from heat and add Parmesan cheese, nutmeg, 1 egg yolk, soy sauce, and salt

Unroll the dough into wide strips and brush with egg yolks

Place spoonfuls of filling spaced about 3 cm apart, fold the dough, and cut out the ravioli, pressing the edges together tightly

Cook in boiling water and drain

Place on a platter and sprinkle with poppy seeds

Drizzle with olive oil and vinegar

Serves 5 people.