Time: 50 minuti più tempo di riposo
Difficulty: Media

There is a culture and a history for every cut of Italian pasta. The filled pasta session offers plenty of space for imagination.
Today we make a dish that includes sea and land, with a touch of color offered by pumpkin flowers.
Features:
The pumpkin flowers are yellow with orange streaks, with petals that almost resemble lilies. They are the most famous edible flowers in the kitchen.
An ingredient derived from pumpkins and zucchini, which allows various recipes: fried in batter, stuffed in the oven, on pizza or with pasta.
Notes: the flower comes from both pumpkin and zucchini. The first ones are bigger and pot-bellied, while the zucchini ones have a longer shape, a more orange color, and a more delicate scent.

For the Fresh Pasta
Ingredients for 4 people
300 g Special for Pasta Fresca Molino dalla Giovanna
3 whole eggs
1 egg yolk
35-40 g extra virgin olive oil
gluten free fine rice flour
6 g Salt
For the Filling
200 g chicory already cooked
100 g ricotta vaccine
1 whole egg
40 g parmesan cheese
30 g breadcrumbs without gluten
Salt up 
Extra virgin olive oil
Ground black pepper
Nutmeg powder
For the sauce
1 shallot
250 g fresh salmon
½ glass of still white wine
100 g capers in flower
1 bunch of fresh parsley
10 fresh flowers of pumpkin
5 g fillets of chili
Extra virgin olive oil
Salt up

Proceeding

Pour the mix into a bowl or planetary, shell the eggs in the center of the bowl taking care to add them one at a time and letting them absorb.
Mix everything adding the oil, salt and if necessary add water.
Place on the cut and work vigorously until you get a homogeneous mixture, create with it a ball, cover it with cooking film and let it rest in the refrigerator for 30 minutes.
Meanwhile prepare the filling, put a pan on the fire with a tablespoon of oil and heat a few minutes, add the already scalded chicory and sauté a few minutes taking care to mix everything with a ladle, add salt and pepper.
At the end of cooking drain well and let cool, then pour into a cutter and blend together with Parmesan, egg, ricotta; the mixture must be smooth and creamy, to dry add the breadcrumbs.
Take back the dough and roll it out with the special machine, until it reaches the thickness of 1-2 mm.
Using a festooned wheel, cut out rectangles 4/5 cm per side cm per side and arrange in the center of each a part of the filling, wet the sides of the dough with water. 
Fold the dough on itself, creating squares, with the appropriate wheel festonata. Lightly press the dough around the filling and place each piece on a tray dusted with fine rice flour for about 1 hour.
Clean the shallot and chop it finely on a cutting board, pour into a pan with two tablespoons of oil and sauté over low heat for a few minutes.
Cut the salmon into cubes and add to the shallots, scald and blend with the white wine, then cover the pan with a lid until it has evaporated well.
Rinse the capers and cut them in half lengthwise and add them to the fish, in the meantime wash the flowers well and dry them on a paper cloth.
Cut the flowers into thin strips and put them in a bowl, season with a tablespoon of extra virgin olive oil and a pinch of salt, mix everything with a spoon and set aside.
Fill a pan with water until it boils, season with salt and cook the ravioli for about 3 minutes, drain the water and pour the pasta into the salmon sauce, stir well over a high heat and, if necessary, season with salt.
Sporading ravioli in indi dishes