Pink ravioli with burrata on a cream of courgettes with confit tomato fillets

Blend the burrata and add the Parmesan cheese and egg, season with salt and pepper and mix everything together.

Prepare the sauce by chopping the courgettes, put them in a pot and cover with vegetable stock. Cook for 10-15 minutes and blend, adding olive oil and salt to taste.

Cut the tomatoes into quarters, remove the seeds and place on a sheet of parchment paper. Season with salt, sugar, oregano and oil and bake at 100 degrees for 45 minutes.

Mix the flour with the eggs and tomato paste and knead the dough with your hands until it is completely homogenous and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Let the dough rest for one hour wrapped in cling film.

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.
Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
Now pass the sheet once for each number until the desired thickness is reached.

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour. Place a strip of dough on Ravioli Tablet and fill it with the filling; then roll out another strip of dough on top, pressing it with your hands, flour it lightly and roll it out with a rolling pin to cut the ravioli. Wipe off the excess dough and invert the transparent grid onto a floured tray.

Boil the ravioli in salted water for 3 minutes, place them on the cream of courgettes, add the tomatoes on top and finish with coarsely grated ricotta cheese.