Time: 1 ora e 10 minuti
Difficulty: Media

When do you want to create a gourmet dish with fresh and spectacular ingredients? I recommend you to try these ravioli with salmon and ricotta. They are simple and the figurone is guaranteed.

Ingredients for 4 people

To make the ravioli:

400 g Special fresh pasta Molino dalla Giovanna  
3 whole eggs
1 egg red 
20 g water 
6 g salt up
Very fine rice flour for gluten-free dusting

For the filling of ricotta and salmon

250 g cow’s milk ricotta
180 g fresh salmon
20 g gluten-free fine breadcrumbs
1 shallot
½ glass of white wine
1 sprig of marjoram
Extra virgin olive oil
Salt up
Ground black pepper
For dressing

2 carrots
2 courgettes
½ eggplant
16 asparagus
2 buffalo mozzarella cheese
3 cloves of garlic
Extra virgin olive oil
2 sprigs of fresh thyme
Dried flowers
Salt up
Ground black pepper

Time: 1 hour and 20 minutes

Difficulty level: medium

Proceeding

Mix the mix in a bowl and add the eggs in the center, the water and mix with the salt, work vigorously until you get a homogeneous mixture. Create a ball with it, cover it with cooking film and let it rest in the refrigerator for 30 minutes.
In the meantime, prepare the stuffing of ricotta and salmon: peel the shallot and finely chop the knife, pour over a non-stick pan with two tablespoons of extra virgin olive oil and leave on a low heat for a few minutes.
Add in the pan the filleted salmon and without thorns previously cut into small cubes, after a few minutes add the wine and cover the pan with a lid, so it will evaporate the wine.
Drain the salmon from the pan and season with salt and pepper in a bowl, crush the fish with the tines of a fork and add the ricotta cheese, mix well by adding the breadcrumbs, until the mixture is well compact, Complete the filling with marjoram leaves.
After the rest time, take the fresh pasta from the fridge and roll it out with the machine, bring it to the thickness of about 2/3 mm, lay the pastry on a cut and with the help of a teaspoon place the balls of filling well spaced to have the space to close the raviolo, superimpose the pastry on itself and with a mold to half moon form the ravioli,  Sprinkle with rice flour and put to dry on a cut about 1 hour.
Peel the carrots and cut in the direction of the long, then to strips and finally to obtain some cubes.
Remove the two ends from the zucchini cut the green part of the zucchini on each side and remove the white pulp, cut into strips and then cut into cubes.
Wash the eggplant well and cut into slices of about ½ cm thick, cut into strips and then into cubes and put the whole separated.
Heat a pan with oil and a clove of garlic peeled, let it brown on a low heat for a few minutes, add carrots and blanch a few minutes taking care to mix occasionally, season with salt and pepper, and add half a sprig of thyme almost at the end of cooking.
Do the same with zucchini and eggplant, when the vegetables are cooked, add everything in a bowl and mix.
Put on the heat a pot with water and bring to a boil, meanwhile wash the asparagus well, remove from the stem the hardest part and leave the head of the asparagus, seared in water for about 5 minutes and adjust before salt.
Drain the asparagus in a bowl and season with salt and extra virgin olive oil, keep warm.
Cook the ravioli for about 4 minutes, cut the mozzarella in half and dig its inside from the pulp.
Begin to compose the dish; take a bowl circular dough, pour into the vegetables, take the mozzarella and put on the vegetables, drain the ravioli and season with a drizzle of oil, Fill the buffalo mozzarella with ravioli and complete with asparagus around the plate.
Sprinkle the dish with dried flowers and serve!