For the dough
For the filling:
For the seasoning
In a bowl put the flour forming a well and add the eggs in the center and a pinch of salt.
Begin to knead with your fingers from the center, gradually incorporating the flour to the eggs, continue to mix on a plan until the dough becomes smooth and elastic. Let stand for 30 minutes.
Mix fresh ricotta cheese in a bowl with the tuna, add half of a teaspoon of Lemon Grass in Cannamella Leaves and the grated rind of the lemon. Season to taste and stir all up to make a cream.
Take the dough and roll it out with a rolling pin on a floured surface andcut it in smaller pieces before passing them in the machine in the thikness larger then fold the dough and pass it into the roller with the thickness 3. Place the pastry on a floured surface and begin to have some dollops of filling on the dough with the help of the teaspoon, then cover with another sheet and adhere
the edges obtaining the ravioli giving the shape you prefer.
I used a hearth shaped stencil cookie cutter.
Dispose the ravioli on a floured cloth. In a saucepan melt a piece of butter flavored with fresh sage leaves.
Cook in salted water for a few minutes and drain the ravioli with the slotted spoon.
Season with the sauce of butter and sage leaves.
Serve and sprinkle with tuna roe.
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