Potato ravioli au gratin with Taleggio PDO

Potato ravioli au gratin with Taleggio PDO

Recipe Details

. Difficulty: Low . Cheese: Taleggio PDO . Servings per: 4 people

Intolerances

Without dry fruits Without dry fruits
Eggless Eggless
Without crustaceans Without crustaceans

Ingredients

300 g potatoes
1 egg yolk
100 g butter
100 g extra fine soft wheat flour
100 g Taleggio PDO
nutmeg
salt

for the gratin
30 g butter
50 g grated PDO Grana Padano cheese

Preparation

Clean the potatoes thoroughly under running water, removing all the soil with a brush: boil, without peeling, in plenty of salted water, drain when soft and peel while still hot.

Mash with a potato ricer and knead with the flour, butter and egg yolk, until you obtain a smooth dough. Roll out on a lightly floured work surface to a thickness of half a cm and cut into circles with a round pastry cutter. Knead the trimmings and cut again, until all the dough has been used.

Place a piece of Taleggio PDO in the middle of each circle, fold to form a crescent shape, sealing the edges by pressing lightly with your fingers, and cook the ravioli in plenty of boiling salted water. Drain well, then arrange in a greased oven-proof dish, overlapping them slightly. Sprinkle with the PDO Grana Padano, add a few knobs of butter and gratinate in the oven for a few minutes: as soon as a golden crust has formed, take out of the oven and serve.

by Corrado Carpi – “La Bigoncia” restaurant – Genoa
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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century

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