Make the pasta using the flour and two eggs, kneading the dough for 10 minutes. Leave it to rest for 30 minutes.
Prepare the filling using the Tomino and Parmesan cheese. Add salt to taste, then add the egg yolk and mix again.
Roll out the pasta and create the ravioli.
Now make the cream, scalding the peas and then blending them in a mixer with the Parmesan, salt, pepper and some of the water used to cook the pasta.
Cook the ravioli in boiling salted water, pour two spoons of the creamed peas on a plate and arrange the ravioli, sprinkling with some Parmesan.
The Recipes of the Caseificio Longo
Roast the pepper at 160°C for about 40 minutes. Leave it to cool and peel
Finely dice all the vegetables (courgettes, peppers and aubergines)...
Make the creamed pumpkin, cutting it into cubes and gently frying it in a pan
Gently fry the finely chopped onion. Toast the rice for a few minutes, stirring
Soften the finely sliced onion with some oil and the prosciutto cut into
Place the oil and half of the butter in a pan over a medium-low heat. Cook the