Ingredients for 7 portions of 4 ravioli each:

Pastry:
- 1 Ginos preparation for gnocchi bag (COD. 06007),
- 2 eggs,
- 700 ml of water.

Filling:
- 50 g Ginos salmon cream (COD. 03211),
- 100 g Ricotta cheese,
- Chives.

1. Put the ingredients for the pasta in a planetary mixer and blend them until you obtain a compact dough.
2. Bring it, put it in a bowl and let it stand for 10 minutes.
3. Roll out the pastry on a slightly floured pastry board paying attention to keep a 3 mm thickness.
4. Create some pastry disks of 5/6 cm diameter using a mold and arrange them in pairs on a clean surface.
5. Blend the Ricotta, the salmon cream and the minced chives in a bowl.
6. Garnish a half of the disks with the mixture using a small spoon and close them with the remaining disks paying attention to seal it perfectly.
7. Cook the ravioli in pastry-baskets or using a kettle paying attention not to break them.
8. The ravioli are cooked when the first of them will resurface.
9. Melt some butter in a bain-marie and use it to season the ravioli.
10. Finally decorate it sprinkling finely minced chives.