For a unique and super tasty elegant dish we recommend the recipe of our dear friend Chef Mario who made this delight with our summer truffle cream!
Servings: 1 person
Difficulty: medium
Time: 50 minutes
Stuffed:
Fondue:
To prepare, start by preparing the fresh egg puff pastry. Take the flour and pour it into a bowl with the beaten eggs.
Mix the ingredients well with your hands to create a homogeneous mixture.
Transfer the dough to a work surface and knead vigorously, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with cling film: let the dough rest for 30 minutes.
Once rested, divide it into two loaves. One, leave it wrapped in plastic wrap so that it does not dry out while, pull the other with the machine that pulls the dough sheet by passing it between the rollers from the widest thickness to the narrowest penultimate: you will need to obtain a rectangular sheet about 1 mm thick.
Repeat the operation with the other dough.
Roll out the two rectangles of puff pastry on a lightly floured work surface of semolina flour and create small piles of filling (for this filling we do not need preparations) by arranging them about 3 cm away from each other, sprinkling water on the edges of the pastry so that, when you spread the second sheet on top of it, it will stick more easily. Take care to let the air escape between one ravioli and the other, pressing well into the sides. When you lay the second sheet, make the edges match up with the first.
Then with a wheel cut the ravioli of the size 4 × 4 cm, arrange on a lightly floured tray with re-milled semolina and the ravioli are ready.
Drop the ravioli in boiling water.
In a pan, melt the gorgonzola with milk, add a pinch of nutmeg, add the ravioli and mix good with fondue.
Serve and grate some fresh truffle.
Enjoy your meal!
