Alpine Classic: Ravioli with Mountain Cheese Filling in Chicken Broth

Alpine Classic: Ravioli with Mountain Cheese Filling in Chicken Broth

© Alex Moling

Alpine Classic: Ravioli with Mountain Cheese Filling in Chicken Broth

Alpine Classic: Ravioli with Mountain Cheese Filling in Chicken Broth

© Alex Moling

For pasta dough:

Ingredients (Serves 4)

125
ml
egg yolk
1
egg
100
g
Italian flour type 00
150
g
fine semolina (ideally Semola di Grano Duro Rimacinata)

For mountain cheese filling:

Ingredients (Serves 4)

62
g
raw milk mountain cheese (ideally Formai de Mut)
125
g
cream
3
g
potato starch or cornflour

In addition:

Ingredients (Serves 4)

500
ml
chicken stock
10
g
chicken fat
20
fresh barberry berries
  • Knead all pasta dough ingredients in a mixer for 20 minutes until smooth. Roll out the dough using a pasta machine, cover with a damp cloth and leave to rest in the fridge for 2 hours.
  • For the mountain cheese filling, cut the cheese into small cubes and mix with the cream in the Thermomix at 70°C for 8 minutes (alternatively, cook in saucepan over a low heat, stirring frequently). Then add the potato starch (or cornflour) blended with water and stir for another minute.
  • Pour into a bowl and cool quickly. Roll out the prepared pastry very thinly and pipe the filling in a line 1cm from the edge using a piping bag.
  • Fold the dough lengthwise so that the air escapes during folding. Press the dough together at 2cm intervals and then separate the ravioli using a serrated pastry wheel to obtain the classic raviolo shape.
  • Cook the ravioli for 4 minutes in boiling salted water. Heat the chicken broth and divide between 4 bowls.
  • Add the ravioli, a little chicken fat and the barberries and serve immediately.