Poppy Ravioli

Preparation:

Preparation: Pour the flour on the pastry board; Break the eggs in the center and work vigorously for 15 minutes, until the dough is firm and elastic. Roll it out to form a thin sheet and cut it into 10 cm strips, which you will keep cool while you prepare the filling. In a bowl, work the taleggio into a cream, mixing it with a wooden spoon, always in the same direction. Chop the caciotta with the crescent, mix it with the taleggio, add the grated cheese and tie the mixture with the cream. It must be homogeneous and well blended. Distribute the filling on half of the strips of dough, in equal piles and well spaced. Overlap the free strips of pasta and, with a heart-shaped stencil, cut out the ravioli, which you will press well along the edge with your fingertips, so that it does not come out during cooking and the ravioli keep their heart shape well. When all the ravioli are ready, cook them in boiling salted water. Drain them with the perforated spatula and season them with the butter that you have melted separately and in which you have flavored the poppy seeds coarsely ground in a mortar with the sugar. Sprinkle with finely chopped chives and serve.