Ravioli Sunflowers with Lemon 

Ravioli Sunflowers with Lemon
for pasta
200 gr flour 0 normal
200 gr re-milled semolina
4 eggs
This pasta will be filling
Stuffed
250 gr of dry ricotta
lemon
optional ginger
salt and pepper
cheese a spoon
optional pistachios
The sauce
250ml cold milk
20 g flour
little turmeric or saffron
2 tablespoons of parmesan cheese
salt and pepper
Lemon peel
To make these ravioli, let's start with the pasta. put the flour and eggs in a bowl, mix.
it might seem hard but to make ravioli if the dough is dry it's better, but if it seems too hard add another 2 tablespoons of water or an egg more.
Let the dough rest covered well that it does not dry out for 30 minutes.
Meanwhile, prepare the ravioli filling.
in a bowl the ricotta cheese, salt and pepper, pistachios and minced ginger to taste, the grated peel of half a lemon, 2 tablespoons of cheese, mix.
Now let's pack the ravioli.
Using a rolling pin or a pasta machine, roll out the thin and long sheets. as thin as possible.
Spread the sheets on the table which must be as wide as the pasta machine, i.e. about 10 cm.
the sheets must be even.
wet them with a little water and a brush to make them sticky, and make balls with the filling and place them on the sheets at a distance of 5 cm from each other.
A long sheet with balls of filling and an empty one, alternating.
Now flip the empty sheets over the sheets that have the filling and seal the filling with your fingers, which will remain closed between the two sheets.
With a toothpick, make a small hole on each ravioli to let the air out and with your fingers squeeze hard around the ravioli to close them well and let any air out.
Use a possibly corrugated pastry cutter to make the ravioli.
the edge of the ravioli must not be too much.
Ravioli sauce
Put the cold milk in a pan and melt the flour in it, stirring constantly, turn on the stove, in the meantime add a little turmeric or saffron, salt and pepper.
When the sauce thickens, stirring constantly, add the cheese.
Melt well.
Cook the ravioli in plenty of salted water for 4 minutes.
(these ravioli can be frozen from raw and then cooked from frozen)
Add the ravioli to the sauce, if you like, you can add pistachios and the lemon zest just blanched in water and thinly sliced on top of the ravioli. the ravioli can also be simply sautéed with butter and rosemary, to taste.