Ingredients (4-6 people):
For the ravioli:
150 g of “00” flour
35 g of lard
1 pinch of salt
1 pinch of sugar
Icing sugar to taste
Warm water
Vegetable oil
For the stuffing:
120 g of Provolone Valpadana DOP
Candied lemon and orange peels
For the saffron ice cream:
1/2 l of milk
1/2 l of cream
1 vanilla stick
100 g of glucose
12 egg reds
110 g of sugar
15 g of saffron
Preparation:
For the ravioli
Mix the flour, the salt, the sugar, and the melted lard slowly. Add the warm water, mix until the blend is soft, then cover it and let it rest in the fridge for about an hour. Then, roll out the dough until it reaches a thickness of 4 mm and cut it into small discs. Put the Provolone Valpadana DOP and the candied fruit on the discs and close them creating half-moon shapes. Fry in vegetable oil and sprinkle with icing sugar.
For the ice cream
Boil the milk with the cream and half of the sugar, add the vanilla, the glucose, and the saffron. Then, add the egg yolks and the remaining sugar and mix well, bringing to temperature. Strain the mixture, leave it cool, and lastly put it in the ice cream maker.