For pasta: Gr 250 milled bran

Gr 100 black olives

Water if needed

For stuffing:

Gr 150 goat cheese

Gr 10 mint scented extra virgin olive oil

A pinch of chilly pepper powder

Salt

For fondue of courgette flowers:

Gr 100 heart of courgette (the white part)

Gr 50 courgette flowers

Gr 50 stracciatella cheese

Gr 20 extra virgin olive oil

Gr 10 green onion

Gr 3 garlic

N 4 leaves of mint for decoration

Salt

Pepper

 

Mix all the ingredients for the stuffing, put in piping bag  and let in fridge rest Knead all ingredients for pasta, stretch puff pastry and obtain some raviolini to stuff with goat cheese. Heat oil in a pan, then garlic and onion, add courgette, flowers of courgette, stracciatella cheese, salt and pepper. 

Heat at 70°, whisk the mixture, filter with a strainer and stand. Drain after 2 minutes and put raviolini in 4 dishes with flower sauce at the centre of each dish. Adorn with mint and a drop of oil.