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.