For 4 people
For the fresh pasta 200 g of finely ground durum wheat flour 100 g of soft wheat flour 2 whole eggs 2 egg yolks
For the filling 200 g of Grana Padano 100 g of liquid cream 60 g of milk
For the garnish Nutmeg Chopped almonds Lavender flowers Butter
For the fresh pasta Mix all the ingredients together. Leave the dough to rest for about 30 minutes then roll out.
For the filling Bring the milk and cream to the boil, take off the heat and add to the Grana Padano. Blend with a hand blender until you have a smooth consistency. Cool in the fridge for about an hour, then cut out circles weighing about 25 g to use as filling and make up the ravioli. Cook the ravioli in the stock, drain them and stir with the butter in a pan.
Presentation Serve the ravioli in bowls with a sprinkling of nutmeg, chopped almonds and lavender flowers.
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