Time: 2 ore
Difficulty: Media

The recipe for the preparation of gluten-free ravioli is explained step by step in order to create a gourmet dish but serenely at home. The mozzarella filling and the dressing of salmon and bacon are the touch of class for a unique and tasty taste. ready to get to work? Ready?

Ingredients for 8 people
300 g Special Molino dalla Giovanna fresh pasta
2 yolks of egg
3 whole eggs and eggs
20 g of water
3 g of fine salt
Fine rice flour for the dusting allowed
For the filling 
500 g tomato sauce already cooked
400 g mozzarella for gluten-free pizza
1 yolk of egg
30 g grated Parmesan cheese
20 g gluten-free breadcrumbs
For the sauce
200 g sweet bacon without gluten
400 g fresh salmon
40 ml white wine
8 tips of fresh asparagus
Extra virgin olive oil
Salt up to
4 g of chilli fillets

Time: 60 minutes more rest

Difficulty level: Medium

Procedure

Mix the mix in a bowl, add the eggs in the center, the egg yolks and mix everything with salt, work vigorously until you get a homogeneous mixture, if necessary add water.
Create a ball with it, cover it with cooking film and leave to rest in the refrigerator for 30 minutes.
Prepare the filling for the ravioli:
Pour all the ingredients of the filling into one and blend until the mixture is compact and homogeneous, refrigerate to cool until the sheets are ready to form the ravioli.
Heat a non-stick frying pan over a high heat and when it is hot add the bacon and let it brown.
With a skimming ladle, remove the bacon from the pan, leaving the residue of fat that has released in cooking, add the salmon cut into cubes and brown a few minutes on a low heat.
Pour the salmon with white wine and drain with the help of a lighter, after a few minutes remove the fish from the heat and place the pan in a corner.
Take the dough and roll it out with the machine, until it is 1-2 mm thick. With the help of a teaspoon proceed to arrange the filling well spaced on the sheet, cover with another strip, lightly press the dough around the filling and seal them.  At the end, using the special circular mould with a diameter of about 5 cm, cut the ravioli.
Take a pot with water to bring to a boil, add salt and cook the ravioli for about 5 minutes along with the asparagus tips, drain in the pan of the salmon and leave to simmer over moderate heat.
Complete with crispy bacon and a sprig of chilli pepper fillets