Ravioli filled with Piave Vecchio Selezione Oro cheese served with asparagus and bacon

Ravioli filled with Piave Vecchio Selezione Oro cheese served with asparagus and bacon

Recipe Details

. Cheese: Piave DOP . Servings per:  people

Intolerances

Without dry fruits Without dry fruits
Without crustaceans Without crustaceans

Ingredients

To make the pasta:
4 eggs
400 g type “00” fine wheat flour

To make the filling:
200 g Piave Vecchio Selezione Oro cheese
100 g cream
8 green asparagus shoots
4 slices bacon

Preparation

To make the pasta: knead the flour and eggs together until you obtain a smooth compact mixture. Leave to rest at room temperature for 30 minutes, covered by a cloth. To make the filling: cut the cheese into cubes and blend in a blender with the hot cream. Filter into a container and refrigerate. Wash and clean the asparagus, ensuring you keep the tips for decoration. Use a rolling pin to roll out the pasta. Then prepare little 4x4 cm squares, fill with the cheese mixture and close to form the ravioli. Cook for 4 minutes in salted water then toss in a knob of butter with the asparagus and complete with a slice of crispy bacon.
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