Doppio Raviolo di Guancia...Doppio Raviolo di Guancia Brasata e Zucca Mantovana

Silken hand-laminated dual-chamber pasta featuring 24-hour Barolo-braised veal cheek and roasted Mantuan pumpkin purée, bathed in a crystal-clear 36-month Parmigiano Reggiano brodo perfumed with fresh black winter truffle.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta dough by combining Tipo 00 flour and egg yolks on a wooden board. Knead for 10-12 minutes until smooth, elastic, and satin-finished. Wrap tightly in cling film and rest at room temperature for at least 45 minutes.

2. 02

   Craft the meat filling: Shred the Barolo-braised veal cheek finely, fold with a spoonful of its reduced glossy braising jus, 30g finely grated Parmigiano Reggiano, and season precisely. Transfer to a piping bag.

3. 03

   Craft the pumpkin filling: Emulsify roasted pumpkin flesh with ground amaretti dust, mostarda syrup, a pinch of freshly grated nutmeg, and 30g finely grated Parmigiano Reggiano until ultra-smooth. Transfer to a piping bag.

4. 04

   Prepare the crystal Parmigiano brodo: Simmer Parmigiano rinds in 600ml filtered spring water with a sprig of thyme at 85°C for 45 minutes. Strain through an ultra-fine muslin cloth to yield a clear, umami-rich broth. Keep warm.

5. 05

   Roll the pasta sheet down to setting 8 (approximately 0.8mm thick). Pipe parallel alternating dots of braised veal cheek and pumpkin purée. Fold, seal with precision eliminating all air pockets, and cut into 'doppio ravioli' pairs with a brass fluted wheel.

6. 06

   Blanch the doppio ravioli in gently simmering salted water for 120 seconds. Concurrently, emulsify cultured butter with a splash of the pasta cooking water and sage leaves in a wide pan over low heat.

7. 07

   Gently transfer the cooked ravioli into the emulsified sage-butter glaze, coating each pasta delicately without puncturing the chambers.

8. 08

   To plate: Arrange three doppio ravioli in warm shallow porcelain bowls. Tableside, pour the hot, clarified Parmigiano brodo around the perimeter. Finish with a drizzle of reduced Barolo jus and microplane-shaved fresh black winter truffle over each parcel.