Ravioli flavoured with lavender, nutmeg and almond

Aurora Mazzucchelli

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
Chopped almonds
Lavender flowers


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.

Serve the ravioli in bowls with a sprinkling of nutmeg, chopped almonds and lavender flowers.