Recipe for Flower-Shaped Cheese Ravioli

Mix the flour, semolina, and salt, create a well in the center, add the eggs and oil, and mix, then knead for a few minutes to obtain a smooth dough. Wrap it in plastic wrap and let it rest for 30 minutes.

Place the parsley, cheese, egg, salt, and pepper in a food processor and blend until smooth.

Take 1/4 of the dough and roll it out as thinly as possible on a floured surface into a strip about 12 cm wide and as long as possible. Place flower petals and small parsley leaves on half of the strip, fold the unfilled part over, and roll out again into the thinnest strip possible.

Proceed similarly with the rest of the dough to obtain 4 large pieces of dough (approximately 12 x 36 cm).

Place mounds of filling (about 1 tablespoon each) on a strip of dough, spacing them approximately 6 cm apart. You should make about 12. Brush the dough with water around the mounds of filling, cover with a second strip of dough, and press to seal. Cut out the ravioli using a 6 cm cutter and place them on a floured baking sheet. Repeat the process with the remaining preparations.

Cook the ravioli for 3 minutes in a pot of boiling salted water, drain them, and distribute them onto the plates.

Bring the cream to a boil with the grated zest of the lemon, salt, and pepper. Pour this sauce over the ravioli and add small flowers and fresh herbs.

To finish Tip: the ideal is to have a pasta machine to roll out the dough as thinly as possible, but it also works with a rolling pin and some elbow grease! The impression of leaves and flowers in the dough is not essential, but the result is prettier and more poetic.