Put the flour on a work surface and create an opening at the centre where you will put the eggs.

Work the ingredients and once you obtained a dough brick put it in the fridge for about 30 minutes.

Cook the eggplants in the oven for 30 minutes at about 180 degrees, then peel them and smash them until you obtain a pulp.

In the meantime, start preparing the filling.

In a bowl add the eggplant’s pulp the ricotta cheese and the grated grana Padano, mix them well.

Take out the brick and start working on it.

Cut the brick and put the parts that you’ve cut in the pasta machine to flatten them.

Fill the pasta sheet with the filling, afterwards with a pastry ring cut out the ravioli’s shape and fold it in half.

Close the edges of the raviolo with a fork.

In the meantime, prepare the sauce by adding some tomato sauce in a pan filled with olive oil.

Prepair the parmigiano reggiano cream by heating the milk in a pan.

Afterwards in another pan add the butter in pieces and once melt add the flour and the preheated milk.

Turn the heat off, add the parmigiano reggiano and mix.

Cook and serve the ravioli and garnish them with the parmigiano reggiano cream.

Put the flour on a work surface and create an opening at the centre where you will put the flour, the sepia and the eggs.

Work the ingredients and once you obtained a dough brick put it in the fridge for about 30 minutes.

In the meantime, start preparing the filling.

In a bowl add the ricotta cheese, the lemon zest and the grated grana Padano, mix them well.

Take out the brick and start working on it.

Cut the brick and put the parts that you’ve cut in the pasta machine to flatten them.

Fill the pasta sheet with the filling, afterwards with a pastry ring cut out the tortelli’s shape and cover it with the other pasta sheet.

Close the edges of the tortello with a fork.

In the meantime, prepare the sauce by browning some cherry tomatoes in a pan filled with olive oil.

Cook and serve the tortelli.

Boil the milk and sufficiently add salt and pepper to it.

When boiled add butter to it and gradually add the durum whole wheat.

Mix thoroughly until obtaining a lumps free batter.

Once well blended, add two yolks and the grated Parmigiano Reggiano.

Afterwards, spread the batter on a tray and with a 4/5 cm diameter cookie cutter try obtaining disks 1 cm of width.

Preheat the oven at 200° degrees.

Lay the gnocchi in a tray covered with butter and sprinkle them on top with some grated Parmigiano Reggiano, cook them in the oven for about 20 minutes.

In the meantime, start preparing the pesto, put in a mixer the cooked beetroot, the grated Parmigiano Reggiano, the pine nuts and the olive oil.

Serve the gnocchi warm covered as you like with pesto.

Start with the preparation of the ragu, fill a pan with some olive oil and let a clove of garlic and a finely chopped onion brown.

Add 300 g of ground boar beef and add salt and pepper sufficiently.

Subsequently add 350 gr of tomato pulp and let the ragu cook at low heat for about an hour and a half.

Once cooked, let it rest for a while and start with the preparation of the lasagna, in a baking tray lay the lasagna sheets down and spread the sheets with ragu and bechamel sauce.

Finish with a sprinkle pf Grana Padano.

Put the lasagna in the oven and let it cook at 200 ° for about 30 minutes.

Serve the lasagna warm.

Clean the basil leaves using a damp cloth. Put the cloves of garlic in the mortar adding a pinch of rock salt. Start to crush the leaves and the garlic until obtaining a cream. Add another pinch of rock salt. Crush the mixture again until obtaining a mush. Add the pine nuts and crush. Add gradually the cheese with a spoon. Lastly, add the extra virgin olive oil, blend and the pesto is ready.

For what it concerns the preparation of the lasagne, put a spoonful of béchamel on a Pyrex plate, add the first layer of egg pastry and cover it with another spoonful of béchamel. Add the pesto alla Genovese and then the buffalo ricotta. If the ricotta is too hard, dilute it with a little milk. Add some grated cheese. Repeat the procedure until obtaining at least 5 layers of lasagna. Lastly, cover the last layer of lasagna with just some béchamel and some pesto alla Genovese. Cottura : portate il forno a 180°C. Dopo 10 minuti infornate le lasagne e lasciatele cuocere per circa 40 min.

Adjust the temperature of the oven to 180°C. After 10 Minutes put the lasagna in the oven and let it bake for about 40 Minutes.