Homemade Ravioli filled with Mortadella mousse & Parmesan cream sauce.

Pasta: 1kg "00" flour, 8 extra-large eggs
For the filling (mortadella mousse):
½kg mortadella
200g cow’s-milk Ricotta cheese
8 tablespoons grated Parmesan cheese
For the sauce: 300g fresh cream, grated Parmesan cheese,
poppy seeds

For the pasta: knead together all the ingredients to obtain a smooth dough then cover with a cloth and allow to rest for half an hour. Roll out using a rolling pin and cut into squares. Place a little filling in the centre of each square and close.

For the filling (mortadella mousse): blend the mortadella, then add the Ricotta cheese and grated Parmesan cheese and mix together well.

For the sauce: in a saucepan, thicken the fresh cream and grated Parmesan cheese over a low heat.
Pour the sauce over the ravioli and serve, sprinkling with a few poppy seeds to garnish.