Ingredients

• 320 g flour 00
• 150g goat ricotta
• 120 g goat tomino
• 100 g fresh goat cheese
• 80 g hemp flour
• 50 g of chard from the coast
• 4 egg yolks
• 2 eggs
• Grana Padano Dop
• milk
• extra virgin olive oil
• vegetable broth
• salt

For the recipe of hemp ravioli with goat cheese, mix the 00 flour and the hemp flour with the eggs and the yolks; cover the dough and let it rest for an hour. Prepare the filling of the ravioli by mixing the goat ricotta with fresh goat cheese and a pinch of salt, if necessary. Flour the work surface and roll the dough, obtaining a very thin sheet (one mm thick). Divide it along the length into two equal strips, 7-8 cm high; brush one with a little water and spread small stuffed walnuts over it (1 teaspoon, about 5 g), at a distance of 7-8 cm from each other.
Cover with the other strip of dough, making it adhere well and crushing everything around the filling to eliminate the air; make the ravioli with a pasta cutter (diameter 6 cm).
For seasoning: Boil the chard in salted boiling water for a minute, drain
and cool them in water and ice. Squeeze and blend with a dipping mixer, adding a little oil and a ladle of broth, until you get a fairly liquid sauce. Cut the tomino into chunks and blend with 2 tablespoons of milk, a teaspoon of grated Parmesan cheese and a drizzle of oil. Cook the ravioli in plenty of boiling salted water for 3 minutes, drain them with a perforated spoon, transfer them in a greased pan with a veil of oil and fry lightly for one minute. Distribute them in the dishes, season with tomino sauce and chard and, to taste, with a ground pepper.