Method

• 1

  To make the ravioli dough, grind the cep, and then add the wheat flour and salt. Make a hole in the flour mix. Fill the hole with the eggs and 5-6 tbsp of water. Mix with your fingers. Knead until smooth. Make a ball, and rest it for 30 minutes.

• 2

  For the stuffing, peel the garlic, slice the peppers and courgettes in strips. Roast the pine kernels without oil. Use another pan to stew the vegetables and add the herbs. When the vegetables are cool, mix with the ricotta and half of the toasted pine kernels.

• 3

  Slice your flour ball in half and roll it with a pasta machine. Put little piles of stuffing onto the dough (be sure to space them out). Cover the edges with egg white and put a second pasta sheet over it. Use a ravioli cutter to slice the stuffed ravioli and press the edges solid.

• 4

  Let the ravioli cook in boiling water until the ravioli comes to the surface. When the ravioli is cooked, get it out with a skimmer.

• PER SERVING: 5.6g FAT (Excluding extras)