Meat ravioli with peas

2_03492 MEAT RAVIOLI with PEAS INGREDIENTS for 4 PEOPLE 16 sheets of fresh pasta for lasagna (those already prepared and sliced), flour to the work surface.

For the filling: 300 g of minced beef, chopped onions, 2 thick 4 tablespoons olive oil, Zucchini cut into chunks already, 8 basil leaves, 2 egg yolks, salt, pepper.

For the sauce: 200 g frozen peas, 2 tablespoons Creme Fraiche, a spoonful of ready-made pesto, salt and pepper.

Heat the oil in a casserole and doratevi the chopped onions with the meat, the courgette for about 15 minutes at moderate flame.

Add salt and pepper.

Away from the fire, add the Basil and turoli.

Cut the pasta sheets into two.

Arrange 1/2 of dough on a floured work surface.

Spread the filling well at the center of each dough rectangle and wipes for good edges.

Posatevi over the other half of fresh pasta and combine the edges by pressing with your fingers for good flour.

Boil salted water and bake the peas for about 10 minutes.

When cooked, drain and place in mixing bowl of a food processor: Add a few tablespoons of the cooking water, cream, pesto, salt and pepper and reduce it to a creamy and smooth.

Heat the cream for about 5 minutes to fire very sweet.

Cook the ravioli in boiling salted water for about 2/3 minutes: when cooked, drain well and place in individual dishes.

Add the pea cream and serve.