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Elaboration

  1. Steem potatos, peel them while still hot and pass them through a vegetable mill, spread them on a pastry board. Let them cool, form a soft but not sticky dough with flour and egg.
  2. Clean the turnip greens, cook them in boiling water for 7/8 minutes, cool them in water and ice, squeeze them well. Blend them in the mixer with the oil and...

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Elaboration

  1. Steem potatos, peel them while still hot and pass them through a vegetable mill, spread them on a pastry board. Let them cool, form a soft but not sticky dough with flour and egg.
  2. Clean the turnip greens, cook them in boiling water for 7/8 minutes, cool them in water and ice, squeeze them well. Blend them in the mixer with the oil and mascarpone, season with salt. Fill a piping bag with the mixture.
  3. Roll out the potato dough with a rolling pin, form circles, fill them with the turnip greens mixture and close them in a crescent shape.
  4. Heat the milk, grate the pit cheese and make a fondue by pouring the milk on the cheese and blending with the immersion blender, adjust with the quantity of milk in order to obtain the desired density. Keep warm.
  5. Cook the ravioli for 4 ' in abundant salted water. Drain them, arrange them on the plates and season with the fondue and ground black pepper.
 
 

 

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Ingredients 4 persons
  • For about 50 ravioli
  • For the dough
  • 1 kg of red potatoes
  • 300 g of soft wheat flour
  • 1 egg
  • For the stuffing
  • 850 g of boiled and drained turnip greens
  • 20 g of mascarpone
  • 100 g extra virgin olive oil
  • salt
  • pepper to taste
  • For the Fossa Cheese fondue
  • 100 g of grated pit cheese
  • whole milk to taste.
Recipes. The Cook & Chef Institute