For the filling:
matured Provolone Valpadana, 3,5 oz
fresh broad beans, 3,5 oz
salt and pepper

For the pepper sauce:
red peppers, 2
yellow peppers, 2
shallots, 2
potato, 1
extravergin olive oil
salt and pepper


For the sauce:
in two small saucepans with P.D.O. extra virgin olive oil, stew the finely chopped scallions with the potato and the peppers separating the two colours, season with salt and pepper and during the cooking pour in some vegetable stock. When the cooking is finished, whisk it and put it through a sieve.
For the Ravioli:
chop the Provolone Valpadana and the broad beans previously flash fried, after that add just a little of grated nutmeg, salt and pepper. Roll out a thin sheet of pastry forming two squares of almost 8 cm, after that with the white of an egg brush the pastry, put the obtained stuffing at the center of the square with a tea spoon, close it uniting the four sides of the pastry into a pyramid shape. Continue this operation until you have 24 ravioli. Boil them in abundant salted water for approximately 2-3 mins. Pour a spoonful of yellow pepper, and red pepper, sauce in four hot plates, lay six ravioli on it, then garnish with fresh broad beans and slivers of mature Provolone Valpadana. So serve it.

Thanks to: Consorzio Tutela Provolone Valpadania