Recipe Details
. Difficulty: Medium
. Cheese: Taleggio PDO
. Servings per: 4 people
Intolerances
Without dry fruits
Without crustaceans
Ingredients
for the ravioli
250 g finely ground soft wheat flour
50 g remilled semolina
50 ml dry white wine
saffron pistils
salt
for the filling
75 ml full-cream milk
75 ml fresh cream
120 g Taleggio PDO
1 egg yolk
white pepperPreparation
for the ravioli
Dissolve the saffron in a spoonful of warm water.
Sieve the flour and semolina onto a pastry board, making a well in the middle. Pour in the saffron dissolved in the water and the white wine, a little at a time, mixing until you obtain an elastic mixture: if necessary, add one or two more spoonfuls of water. Form a ball, wrap it in cling film and leave to rest in the fridge for approx. one hour.
In the meantime, prepare the filling: heat the milk and the cream, almost to boiling, and add the Taleggio PDO cut into pieces, stirring vigorously to melt. Leave to cool, then add one egg yolk; mix, season with a little white pepper and pour the mixture into a mould with semi-circular portions (a round ice cube tray can be used). Place in the freezer for at least one hour.
Roll the dough out with a rolling pin into a very fine transparent sheet and cut circles out of it using a round pastry cutter, kneading and rolling out again until you have used all the dough.
Fill a large saucepan with water and place on the heat.
Place a Taleggio PDO ball, still frozen, in the centre of the pastry disc and cover with another disc, sealing the edges well. Do the same with all the other discs to form the ravioli.
As soon as the water boils, add salt, wait for it to come back to the boil and cook the ravioli for 3-4 minutes, remove delicately with a skimmer and serve with melted butter and a grating of green lemon rind.
Decorate with Sichuan peppercorns and serve.