Using flour, saffron, eggs, water and salt, knead a smooth, non-sticky dough, if the dough is still sticky, knead in a little flour. Let the dough rest for 30 minutes in a bowl covered with a clean kitchen towel.

For the filling. Mix together the diced tomatoes, chopped Grana Padano, chopped cress and chilli. Now roll out the pasta dough very thinly and cut out round slices from the dough with a glass. Place a teaspoon of the filling in the middle of the ravioli, close it and press the edges into place. Keep doing this until all of the batter and filling has been used. Bring water and a little salt to a boil in a large saucepan. Add the ravioli and turn the temperature down. The water should only simmer, not boil. Cook the pasta for approx. 4 minutes (depending on size).

Remove the cooked ravioli from the pot, drain them briefly and toss them well in a pan with a little butter while still hot. Ready and enjoy your meal. Here's another tip: we always leave the noodles in the pan a little longer until they brown very slightly. But it's a matter of taste!