For the dough
1 kg of wheat flour
9 to 11 eggs
1 tablespoon of olive oil
For the pea filling
½ kg of fresh peas
4 leaves of celery
50 g of lean smoked bacon (a piece)
1 clove of garlic
1 tablespoon of grated Parmesan cheese
1 egg
1/2 teaspoon of ground nutmeg
2 tablespoons of mascarpone cheese
Salt and black pepper to taste
For the coulis
1 kg of red bell peppers, cut in half, without seeds
2 tablespoons of olive oil
2 cloves of garlic, minced
100 ml of fish stock
1 tablespoon of grated carrot
1 tablespoon of sweet paprika
1 tablespoon of fresh thyme
Salt
For the ragù
400g of clams
100g of zucchini flowers (when available)
150 g of thin slices of prosciutto, chopped
Olive oil
200 ml of dry white wine
Salt and black pepper
For the dough
1 kg of wheat flour
9 to 11 eggs
1 tablespoon of olive oil
For the pea filling
½ kg of fresh peas
4 leaves of celery
50 g of lean smoked bacon (a piece)
1 clove of garlic
1 tablespoon of grated Parmesan cheese
1 egg
1/2 teaspoon of ground nutmeg
2 tablespoons of mascarpone cheese
Salt and black pepper to taste
For the coulis
1 kg of red bell peppers, cut in half, without seeds
2 tablespoons of olive oil
2 cloves of garlic, minced
100 ml of fish stock
1 tablespoon of grated carrot
1 tablespoon of sweet paprika
1 tablespoon of fresh thyme
Salt
For the ragù
400g of clams
100g of zucchini flowers (when available)
150 g of thin slices of prosciutto, chopped
Olive oil
200 ml of dry white wine
Salt and black pepper
Dough
Work well the flour with the eggs and olive oil until you get a consistent and homogeneous dough
Adjust the consistency by adding more flour (if too soft) or more eggs (if too hard)
Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes
For stuffed pasta: using a manual pasta machine, make strips of approximately 10cm x 40 cm
Place, on a strip, mounds of a generous spoonful of filling, spaced about 4 cm apart
Cover with another strip and cut into squares (or other shapes)
Cook al dente in boiling salted water and drain
Pea filling
Cook all the ingredients
When the peas are well cooked, remove them from the water, discarding any excess liquid
Strain the peas through a fine-mesh sieve to get a puree
Mix in the remaining ingredients and fill the ravioli
Coulis
In a baking dish, roast the red bell peppers with olive oil and garlic in a moderate oven for 20-25 minutes
Remove from the oven and remove the skin
Blend the peppers in a blender with fish stock and let simmer on low heat, adding grated carrot, sweet paprika, thyme, and salt
Strain through a fine-mesh sieve and reserve
Ragù
Season the clams with salt and black pepper
Chop the zucchini flowers into 3 pieces
Cook the clams for 1 minute in hot olive oil
Add the flowers, white wine, and let reduce
Finally, add the prosciutto crust
Finishing touch
Place the coulis at the bottom of serving dishes, arrange the ravioli, and top with clam ragù, zucchini flower, and prosciutto crust.
