Ingredients300 g potatoes
1 egg yolk
100 g butter
100 g extra fine soft wheat flour
100 g Taleggio PDO
for the gratin
30 g butter
50 g grated PDO Grana Padano cheese
PreparationClean 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