Recipe Tip: Formai de Mut Ravioli with Chicken Broth
Top Recipe for 4 Persons. All ingredients and tips for getting it right. 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 Italian chef Norbert Niederkofler, of the esteemed St Hubertis restaurant in Bolzano, is simply heavenly. If you can't find Formai de Mut, a similar cheese will do the job, too.
- 125 mlegg yolk (from 6–8 large eggs)
- 1whole egg
- 100 gtype '00' flour, plus extra to dust
- 150 gdurum wheat semolina
- 65 gFormai de Mut cheese or similar mountain cheese, such as Gruyere
- 125 mldouble cream
- 3 gpotato starch dissolved in 1 tbsp water
- 500 mltop quality chicken stock
- 10 gchicken fat, melted
- 20fresh barberries
Step 1For the dough, knead all the pasta dough ingredients in a stand mixer using the dough attachment for 20 minutes or until smooth and elastic.
Step 2Shape the dough into a long, flat rectangle. Cover with a clean damp cloth and leave to rest in the fridge for 2 hours.
Step 3For 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.
Step 4Roll 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.
Step 5Using 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.
Step 6Place the other piece of dough on top, pressing the two pieces of dough together, pressing down gently to exclude any air.
Step 7Use a serrated pastry wheel tocut out the classic raviolo shapes.
Step 8Cook the ravioli in a large pan of boiling salted water for 4 minutes then carefully drain.
Step 9While 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.
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