Saffron-glazed ravioli

First, we make the ravioli by pouring the flour into a fountain shape on a pastry board and breaking the eggs into the center. We begin beating the eggs, gradually incorporating the flour, and then we move on to mixing with our hands until we obtain a smooth dough.

Roll out the dough to 2 mm and cut out discs that we will fill with the speck and brie filling.

In a blender, blend the speck and brie with a drizzle of extra virgin olive oil until you have a smooth, fairly firm cream.

Fill the ten with pasta and close them, cook them in boiling salted water for 5 minutes and then sauté them in a pan with butter and sage.

In a small saucepan, bring the milk to a boil, turn off the heat and pour in the Parmesan cheese until it melts and thickens the milk. At this point, add the saffron dissolved in half a glass of water and pour our glaze over the ravioli.