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This Veneto cuisine recipe was created by Trattoria Veneziana of Graz. The ingredients are easily found in the Italian market and are part of the local tradition, like the Piave DOP cheese from the Belluno Dolomites.

Ravioli con insalata romana, pancetta e formaggio

Ravioli with Romaine lettuce, pancetta, and cheese

This Venetian cuisine recipe was created by Trattoria Veneziana di Granz. The ingredients are easily found in the Italian market and are part of the local tradition, such as the Piave DOP cheese from the Belluno Dolomites.

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Prep Time: 50

Cook Time: 10

Total Time: 1

Course: First courses

Cuisine: Venetian cuisine

Servings: persone

Author: Trattoria Veneziana, Granz

Ingredients

600 gr flour
5 nr eggs
1 litro milk
100 gr butter
50 ml cream
600 gr cheese Piave DOP Vecchio Selezione Oro
q.b. truffle
q.b. oil extra virgin
q.b. salt
q.b. pepper

Instructions

FILLING

Heat butter in a pan, add milk, flour, slices of Piave DOP Vecchio Selezione Oro cheese, and season with salt and pepper.
Mix the mixture and set aside.

DOUGH

Pour the flour into a bowl, add eggs, and mix with a fork.
Continue kneading with your hands until a homogeneous dough is obtained.

RAVIOLI

Roll out the dough, place the filling, and form ravioli.

FOAM

Whip the milk and cream to obtain a soft and light foam.

PIAVE CHIP

Grate Piave DOP Vecchio Selezione Oro cheese, spread the cheese on baking paper, and form a circle.
Cook the wafers on a non-stick pan for a few minutes on each side.

PLATING

Serve the grilled Piave slice paired with artichoke cream.

Ravioli with romaine lettuce, pancetta and cheese