For 4 people – Difficulty: high- 60 minutes


for fresh pasta:

300 g type 00 flour

100 g semolina flour

3 whole eggs

1 yolk

For the filling

350 g Provolone Valpadana PDO mild

100 g cow’s ricotta

50 g cooking cream

lemon peel to taste

Salt to taste

pepper to taste

For the sauce

750 g date sauce

1 shallot

basil to taste

extra-virgin olive oil to taste

sugar to taste

salt to taste

pepper to taste

4 anchovies



Start by preparing the fresh dough by placing the flours, eggs and yolk, a drizzle of oil and a pinch of salt in a bowl.

Knead vigorously until a smooth and homogeneous dough is obtained.

Transfer to a work surface and knead again to make it elastic.

Wrap it in a slightly damp cloth and let it rest for at least 1 hour.

To prepare the ravioli filling, start by grating the mild Provolone Valpadana PDO.

In a bowl, place the ricotta, cream and previously grated Provolone cheese and start mixing.

When you have obtained a creamy mixture, add grated lemon peel, a pinch of salt and ground pepper.

Put the filling into a piping bag and leave it in the fridge for at least 10 to 15 minutes.

Take the dough and after dividing it into smaller pieces roll it out into 2-3 mm sheets with the help of a sheeter.

Make a large enough hole in the pastry bag and place small balls of filling on the pastry sheet, about 3 cm apart.

Place another sheet of pastry on top and seal the filling well between each sheet, making sure that all the air escapes.

With a knurled pastry cutter, cut the ravioli into squares.

In a pan, put a little oil and the roughly chopped shallot.

Once the shallot is browned, pour in the date puree, sugar, a pinch of salt and chopped basil.

Let it cook for about 35 to 40 minutes.

Bring plenty of salted water to the boil, boil the ravioli for 3 minutes, drain them and place them in a bowl with a drizzle of extra virgin olive oil.

Serve by placing the date sauce at the base on which to lay the ravioli.

Finish the dish by adding the anchovy cut into small pieces and a few basil leaves.