Formai de Mut Ravioli with Chicken Broth

Formai de Mut is an Italian mountain cheese from Lombardy made from raw cow's milk. It makes a delicious filling for ravioli. This recipe from top...

Ingredients

• 125 ml egg yolk (from 6–8 large eggs)
• 1 whole egg
• 100 g type '00' flour, plus extra to dust
• 150 g durum wheat semolina
• 65 g Formai de Mut cheese or similar mountain cheese, such as Gruyere
• 125 ml double cream
• 3 g potato starch dissolved in 1 tbsp water
• 500 ml top quality chicken stock
• 10 g chicken fat, melted
• 20 fresh barberries

Steps

1. Preparation:
2. For the dough, knead all the pasta dough ingredients in a stand mixer using the dough attachment for 20 minutes or until smooth and elastic.
3. Shape the dough into a long, flat rectangle. Cover with a clean damp cloth and leave to rest in the fridge for 2 hours.
4. For the cheese filling, cut the cheese into small cubes and blend with the cream in a Thermomix at 70°C for 8 minutes. Add the potato starch dissolved in water and blend for 1 minute more. Alternatively, carefully melt the cheese and cream in a sauceapan, stirring continuously (don't let it boil) then stir in the potato flour. Pour into a bowl and allow to cool quickly.
5. Roll out the dough using a pasta machine, working down through the settings until it is on its thinnest setting, dusting with flour to prevent sticking. Cut the dough in half.
6. Using a piping bag, pipe teaspoons of the filling in lines on one piece of the pasta dough at 2cm intervals, leaving a 1cm border along each edge.
7. Place the other piece of dough on top, pressing the two pieces of dough together, pressing down gently to exclude any air. 
8. Use a serrated pastry wheel tocut out the classic raviolo shapes.
9. Cook the ravioli in a large pan of boiling salted water for 4 minutes then carefully drain.
10. While they are cooking, heat the chicken stock and divide among serving bowls. Add the ravioli, drizzle over some melted chicken fat, sprinkle over the barberries and serve immediately.