Doppio Ravioli con Fonduta...Doppio Ravioli con Fonduta di Parmigiano e Balsamico

An exquisite hand-rolled double-pocket ravioli containing a liquid 36-month Parmigiano-Reggiano fonduta in one chamber and a sharp, sweet aged balsamic gel in the other, finished in a delicate sage-infused butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Combine Tipo 00 flour, egg yolks, and the whole egg. Knead for 10 minutes until smooth and elastic, wrap in plastic film, and let rest at room temperature for 30 minutes.

2. 02

   Gently heat the heavy cream to a simmer. Remove from heat and whisk in the grated Parmigiano-Reggiano until melted and completely smooth. Dissolve the bloomed gelatin sheet into the warm mixture, strain through a fine chinois, and refrigerate until semi-set. Transfer to a piping bag.

3. 03

   Combine the balsamic vinegar with 50ml of water and the agar-agar in a small saucepan. Bring to a boil for 1 minute to activate the agar, then pour onto a flat tray to set. Once firm, blend the gel in a high-speed blender until perfectly smooth and glossy, then transfer to a piping bag.

4. 04

   Roll the rested pasta dough through a pasta machine down to the thinnest setting (approximately 0.5mm). Cut into uniform sheets of 12cm width.

5. 05

   Pipe small, alternative mounds of Parmigiano fonduta and balsamic gel side-by-side along the pasta sheet, keeping them distinct. Fold the pasta over, press out all air carefully around each filling pocket, seal, and cut with a fluted pastry wheel to form double-pocket (doppio) ravioli.

6. 06

   In a large skillet, melt the European butter with the sage leaves and light chicken stock over medium heat, swirling constantly to create a creamy, velvety emulsion.

7. 07

   Cook the ravioli in a large pot of gently boiling salted water for exactly 2 minutes. Using a slotted spoon, transfer them directly into the sage butter emulsion and toss gently to coat.

8. 08

   Plate the ravioli immediately, spooning the remaining emulsion over the top. Garnish with freshly shaved black truffle and serve immediately.