In a bowl, combine fresh cheese with chopped basil, salt and pepper.
Place a teaspoon of stuffing on the raviole square and close with another square, chasing the air well beforehand.
Cook the ravioli in simmering (not boiling) water for 2-3 minutes.
Drain it with a skimmer.
Wash, wring out the lamb's lettuce and chop the onion.
Heat a tablespoon of olive oil in a saucepan.
Add the chopped onion and cook until translucent.
Add the lamb's lettuce and cook for a few seconds until they soften. Salt, pepper to your liking.
Add the liquid cream and simmer over low heat for 5 minutes.
Mix the cream in a blender.
Put together everything by placing lamb's lettuce cream and then the ravioli.
You can add grated Parmesan or any other cheese you like.
Servings 0