INGREDIENTS IN PICTUREZoom
Shake the flour on the counter and make a hole in the center for the eggs. Add a pinch of salt and begin to slowly incorporate flour and eggs.
Once all the ingredients have been blended, knead for another 5 minutes to obtain a homogeneous mixture. Wrap it in aluminum foil and let it rest in the fridge for at least 30 minutes.
Meanwhile, prepare the filling: mix the mortadella, parmesan and ricotta in a meat grinder to obtain a homogeneous mass.
Divide the dough into smaller pieces and roll it into thin strips about 10 cm wide.
Add piles of filling to half of the dough at a distance of about 5 cm and brush the dough around the filling with a little water to make it adhere better.
Fold the dough in half lengthwise by covering the filling and sealing the contact around the filling with your fingers. Using a wavy wheel, cut the individual ravioli and cook them in boiling salted water.
In a pan, fry the halved cherry tomatoes in olive oil, season with salt and add a little fresh chives, then add the cooked ravioli.