Heart-Shaped Ravioli Stuffed with Buffalo Mozzarella, Cherry Tomatoes, and Guanciale

Method

1. Preheat the oven to a high temperature (approx. 200°C).
2. Line a baking tray with a drizzle of olive oil, a pinch of coarse salt, and black pepper.
3. Wash and halve the cherry tomatoes; place them cut-side up on the tray.
4. Finely chop together a small bunch of fresh marjoram, oregano, basil, and parsley with a pinch of salt and black pepper. Sprinkle this herb mix over the tomatoes.
5. Bake the tomatoes until soft and slightly caramelised (confit-style).
6. Meanwhile, prepare the filling: dice the buffalo mozzarella and place it in a bowl. Grate the zest of an untreated lemon over it, add a few basil leaves, salt, and pepper. Using a wooden spoon, crush and mix everything into a homogeneous paste.
7. Lay out two fresh egg pasta sheets. Place small spoonfuls of the filling on one sheet, spacing them apart. Brush the edges around each dollop with beaten egg. Cover with the second sheet, press around the filling to seal, and cut out heart shapes with a knife or pastry cutter. Ensure the edges are tightly sealed.
8. Bring a large pot of salted water to a boil. Drop in the ravioli and cook for about 5 minutes.
9. Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat. Add strips of guanciale and cook until golden and crispy.
10. Drain the ravioli and transfer them to the pan with the guanciale. Add the roasted cherry tomatoes. Gently toss everything together.
11. Serve immediately, garnished with extra herbs if desired.