Buffalo Mozzarella and Basil Ravioli

Method

1. 1

   Knead the flour and eggs into a smooth dough, shape into a ball and rest covered for 30 minutes.

2. 2

   Chop the buffalo mozzarella and mix with the ricotta, Parmigiano and finely chopped basil.

3. 3

   Roll the pasta very thin and place small mounds of filling at regular intervals.

4. 4

   Cover with a second sheet, press around the filling and cut out the ravioli with a pastry wheel.

5. 5

   Cook in boiling salted water for 3–4 minutes, until they float.

6. 6

   Drain and dress with melted butter and fresh basil leaves, or with cherry tomatoes tossed in a pan.