INGREDIENTS PER 3 PEOPLE
Fresh egg Pasta
White Grapes, 2 Handfuls
Mixed Cheese (with a bit of Parmesan cheese, butter and a dash of milk ), 5 Oz
Parmesan Cheese and Butter to season
Dice the cheese and melt it in a non-stick pan, with a dash of milk and cinnamon.
Meanwhile, roll out the dough of egg pasta and carve squares of about 7-9 cm ( not too regular: they have to be plain farmhouse food ).
Rinse and cut the grapes, remove the seeds. Add the grapes to the cheese cream and season with salt. Let it cool down.
Make ravioli by putting a spoonful of filling between two squares of pasta. Close them by pressing down on their rims.
Boil ravioli in salted water for nearly 4 minutes; meanwhile, melt 60-70g of butter in a saucepan. Drain ravioli and arrange them on a plate with a sprinkle of Parmesan cheese, melted butter and some coarsely crushed pepper.
Grazie a: Cuoche si Diventa