Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP, braised leaves with Port reduction, Ocoa 72% dark chocolate
x4
Ingredients for 4 people
For the Ravioloni:
8 Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP Divine Creazioni®
20 g of Mycryo® cocoa butter or butter from the Alps
30 g of Ocoa 72% dark chocolate Barry Callebaut
15 g of water
For the braised leaves and Port reduction:
1 head of early or late Radicchio Rosso di Treviso (about 200 g)
½ dl of Port wine
1 dl of red wine
1 knob of butter
1 tablespoon of EVO oil
Salt, white pepper to taste
Procedure
Wash the radicchio leaves, dry them, and place them in a hot pan with a little EVO oil. Quickly brown on both sides and deglaze with Port wine. Remove the radicchio leaves from the pan, add the red wine, let it reduce, and add the butter to glaze the sauce. Boil the Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP Divine Creazioni® in salted water, and once cooked, toss them in a pan with some cooking water and butter. Melt the dark chocolate, add hot water. Finally, arrange the wrapped radicchio leaves on hot individual plates, place the pasta on top, and pour the hot wine reduction. Finish with the chocolate sauce.
