For the filling and the sauce
After removing the cooking jouice, which we will filter to prepare the sauce, we'll mince everything with a kitchen robot adding the egg, grated cheese and the bread crumb. Let's mix everything until we get a homogeneous mince.
Let's start making the pasta dough by placing flour, eggs, a pinch of salt and a glass of water on a planter. We knead with our hands for 15 minutes until we get a smooth and rather firm dough that we will lay with a rolling pin to get a thin sheet.
On half of the sheet we place, at a regular distance of about 1 inch, the filling balls and we cover with the other half of the sheet. We squash with the fingers to seal the ravioli and cut them with a toothed wheel.
Cook the ravioli for 10 minutes in salted water and, once drained, let's stir them in a frying pan with the filtered cooking juice and adding the grana padano cheese before serving.