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.
Servings: 4 persone
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.
