We'll start from the beginning: the filling! While we work on the pasta dough, the filling will be slowly cooking over the heat. We will then move on to the dough base, made from semolina and water: we will carefully mix the ingredients until we achieve the perfect consistency. Once the pasta is rolled out, we will shape our ravioli. We’ll fill them and seal them together; there’s a secret trick to prevent them from opening, and I’ll share it with you—it’ll be our little secret! When we're done, we'll enjoy dinner together with a fine glass of wine and fresh local fruit straight from the market.