Cappellacci with the scent of marjoram

Preparation:

Preparation: Prepare the dough with flour, eggs and a pinch of salt. Knead for 10 minutes or until this is well blended and soft. Wash the herbs, bring them to the boil in salted water for a few minutes, then dry them by squeezing them. Chop them. Add the ricotta, 2/3 cup Parmesan, 2 eggs, and a pinch of salt and pepper to the herbs. Mix well. Roll out the dough and cut 6 cm diameter discs. Place a dollop of filling in the center of one half of each disc, cover with the rest of the disc and seal the edge tightly. Cook the cappellacci in plenty of boiling salted water. Meanwhile, melt the butter and flavor it with a pinch of marjoram. Drain the cappellacci, sprinkle them with the Parmesan cheese, cover them with the flavored butter and serve. Wine: Pigato, Riviera di Ponente (Liguria), 1-2 years