Preparation

DOUGH PREPARATION:
Arrange the whole wheat flour on the pastry board and add salt. Add the eggs one at a time and work everything until you have obtained a homogeneous and compact dough. Cover with a plastic wrap and let it rest for half an hour at least.

IN THE MEANTIME PREPARE THE STUFFING
Blend the Carducci, grated Grana cheese and the lime peel. Arrange with salt and pepper.

GO BACK TO THE DOUGH 
Detach a piece of pasta and roll it out with the help of the fresh pasta machine. Switch from the widest to the narrowest thickness. If you don’t have the machine, you can use a rolling pin. Put a spoonful of stuffing every 4-5 cm on the long side of the rectangle. Close the dough and let the air out between one wad and the other by pressing using your fingers. Cut out the ravioli with a pasta bowl. Place your ravioli on a floured tray  so that they do not stick.

AND TO CONCLUDE
Cook the ravioli in abundant salted water for a few minutes.
Season with a little oil, grated Grana cheese and chopped pine nuts.