Ravioli filled with mortadella mousse served with Parmesan cream sauce
La Traviata

Type of recipe: First courses

Preparation method:

For the pasta: knead together all the ingredients to obtain a smooth dough then cover with a cloth and allow to rest for half an hour. Roll out using a rolling pin and cut into squares. Place a little filling in the centre of each square and close.

For the filling (mortadella mousse): blend the mortadella, then add the Ricotta cheese and grated Parmesan cheese and mix together well.

For the sauce: in a saucepan, thicken the fresh cream and grated Parmesan cheese over a low heat.
Pour the sauce over the ravioli and serve, sprinkling with a few poppy seeds to garnish.

Preparation method:

For the pasta: knead together all the ingredients to obtain a smooth dough then cover with a cloth and allow to rest for half an hour. Roll out using a rolling pin and cut into squares. Place a little filling in the centre of each square and close.

For the filling (mortadella mousse): blend the mortadella, then add the Ricotta cheese and grated Parmesan cheese and mix together well.

For the sauce: in a saucepan, thicken the fresh cream and grated Parmesan cheese over a low heat.
Pour the sauce over the ravioli and serve, sprinkling with a few poppy seeds to garnish.