La Traviata
Ingredients and quantities

Quantities for 8 people:

For the pasta

  • 1kg "00" flour
  • 8 extra-large eggs

For the filling (mortadella mousse)

  • ½kg mortadella
  • 200g cow’s-milk Ricotta cheese
  • 8 tablespoons grated Parmesan cheese (matured over 20 months)

For the sauce

  • 300g fresh cream
  • grated Parmesan cheese
  • poppy seeds

Ravioli filled with mortadella mousse served with Parmesan cream sauce

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

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.



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