Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP on hazelnut cream and coffee, mushrooms, pears and grapes
x4
Ingredients for 4 people
8 Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP Divine Creazioni®
g. 100 of hazelnut milk
g. 5 of coffee powder
g. 150 of pioppini mushrooms
1 pear William
black grape
seed oil
g. 40 of pillow
herbs
butternut
Procedure
For hazelnut cream and coffee
Blend the hazelnut milk and coffee, adding seed oil until creamy. Adjust to taste.
For the pillow powder
Finely cut the pillow and bake in the oven, making it golden brown. Degrease well and chop until you get a powder. For aromatic herbs, pear, mushrooms and grapes: clean the aromatic herbs. Thinly cut the pear and black grapes. Clean also the pioppini mushrooms and sauté them in a pan with extra virgin olive oil
Bring the previously salted water to a boil in a pot and cook the ravioloni. Drain and sauté with melted butter and sage. Place the Ravioloni, hazelnut cream and coffee, grapes and pear on the plate. Finish the preparation of the dish with the aromatic herbs, the pillow powder and the butter nut and serve as shown in the photo.
SILVIA MORO
Recipe for volume III “Giovani Talenti” for Divine Creazioni®
Curated by Elsa Mazzolini – La Madia Editore
