Mix the eggs and flour together to form a smooth dough. Cover with plastic wrap and leave to rest for half an hour. Then roll out the dough using a pasta machine and cut out circles using a cookie cutter. Put a teaspoon of mascarpone in the center of a circle and place an amarena on top. Close the ravioli with another circle of pasta and press the edges closed. Cook the ravioli in plenty of salted boiling water until they come to the surface. Drizzle a bit of pesto onto a plate and place 3 ravioli on top. Sprinkle with sliced almonds.
Recipe by Pane e Pomodoro