RAVIOLI STUFFED WITH OLITALIA - 100% ITALIAN ORO EXTRA VIRGIN OLIVE OIL MOUSSE WITH TALEGGIO CHEESE FONDUE

Recipe for: 4 people

Ingredients:

For the egg pasta:
7 egg yolks
250 g white flour
20 g OLITALIA - 100% Italian ORO Extra Virgin Olive Oil

For the filling:
5 g agar
2 sheets gelatin
Salt, to taste
200 ml OLITALIA - 100% Italian ORO Extra Virgin Olive Oil

For the cheese fondue:
250 g milk
250 g Taleggio cheese
1 egg yolk
A knob of butter
Salt, to taste
Pepper, to taste

Method:

Boil the agar in 150 ml of water for 1 minute, stir in the gelatin sheets after soaking them in cold water, and allow to cool at room temperature.
Roll out the pasta dough thinly, but not too thinly to avoid splitting while cooking.
Put the jelly mixture in the Thermomix, set at 40°C and beat together adding a steady stream of OLITALIA - 100% Italian ORO Extra Virgin Olive Oil. When the filling has set, form small balls and place in the centre of the ravioli.
Prepare the Taleggio cheese fondue by bringing the milk to the boil and adding the Taleggio cheese, stirring until it melts.
Once the cheese has melted, add the egg yolk and season to taste.
Boil the ravioli in a large pan of salted water.

Assembling the dish:
Pour the Taleggio cheese fondue onto the plate and lay the cooked ravioli on top with a drizzle of OLITALIA - 100% Italian ORO Extra Virgin Olive Oil.