Ingredients for 6 people
18 Raviolotti with polenta and Montasio DOP cheese
Clarified butter
Whole grain corn flour
Black truffle
Sunflower seeds
Soft ricotta:
450 g cow’s milk ricotta
450 g whole milk
7 g salt
Procedure
Gently cook the polenta flour in the butter; when it turns a hazelnut color, remove from the heat and add the chopped sunflower seeds and chopped black truffle. This will create the morchia.
For the soft ricotta: heat the milk and ricotta, add the salt, and blend until extremely smooth. Pour into a one-liter siphon and charge with two cartridges.
Keep warm in a bain-marie.
Place the morchia in the center of the plate, arrange the Raviolotti on top, and cover with a puff of ricotta.
Recipe by Chef Emanuele Scarello
