Ravioli with stracciatella and caviar

In a deep bowl, combine flour, yolks and salt. Knead the stiff dough until smooth and elastic. Wrap in cling film and leave to rest for 20 minutes.

Roll out the dough into a long, thin sheet. Spread the filling of stracciatella, grated cheese, olive oil, and salt in small portions over one half.

Brush the edges between the fillings with egg yolk, cover with the other half of the dough, and gently press.
Shape the ravioli using a special mold or a knife.

Cook the ravioli in boiling salted water for 3 minutes. Remove carefully with a slotted spoon.

Melt butter (25 g) in a frying pan, add vegetable broth (50 g) and bring to a slight thickening.

Place the ravioli on a plate and pour over the sauce.
Decorate with red caviar (20 g), fresh green peas (5 g) and basil leaves (5 pcs).