Pumpkin ravioli with taleggio cheese fondue and Balsamic Vinegar of Modena IGP “Perla Nera”: the perfect combination of tradition, taste and elegance. The enveloping sweetness of pumpkin melts with the rich creaminess of taleggio cheese and the unique flavors of Balsamic Vinegar, turning each bite into an experience to be enjoyed and shared.
Ingredients for 4 persons:
- Black Pearl Balsamic Vinegar Of Modena IGP: to taste
- Flour: 200 gr
- Eggs: 3 grandi
- Pumpkin: 600 gr
- Parmesan cheese, grated: 150 gr
- Fresh liquid cream: 150 gr
- Taleggio cheese: 150 gr
- EVO Oil
- Salt
Process:
Cut the pumpkin into pieces keeping the peel, arrange it on a baking sheet lined with baking paper, season it with oil and salt, and bake it in a static oven preheated to 200° for one hour or until the pulp is soft.
In the meantime, make the pastry: pour the flour in a heap on a work surface, add two eggs with the aid of a fork, and work the dough into a smooth, uniform ball. Cover it and let it rest for about 10 minutes.
Once the pumpkin is cooked, blend the pulp, add the grated Parmesan cheese, one egg, salt to taste, and mix well to make a cream. Take the pastry again, divide it into equal parts and roll it out thinly with the dough tool. Arrange the balls the filling, cover with the other rolled out dough and shape the ravioli.
Cook the ravioli in boiling salted water and, in the meantime, prepare the taleggio fondue: heat the cream in a pan, add the chopped taleggio and let it melt completely while continuing to mix. Finish cooking the ravioli in the pan and serve with a generous drizzle of Perla Nera Balsamic Vinegar
