Consortium’s recipes

POTATO RAVIOLI AU GRATIN WITH TALEGGIO PDO

Discover more

Clean the potatoes thoroughly under running water, removing all the soil with a brush.
Boil, without peeling, in plenty of salted water, drain when soft and peel while still hot.
Mash with a potato ricer and knead with the flour, butter and egg yolk, until you obtain a smooth dough.
Roll out on a lightly floured work surface to a thickness of half a cm and cut into circles with a round pastry cutter.
Knead the trimmings and cut again, until all the dough has been used.
Place a piece of Taleggio PDO in the middle of each circle, fold to form a crescent shape, sealing the edges by pressing lightly with your fingers.
Cook the ravioli in plenty of boiling salted water.
Drain well, then arrange in a greased oven-proof dish, overlapping them slightly.
Sprinkle with the PDO Grana Padano, add a few knobs of butter and gratinate in the oven for a few minutes.
As soon as a golden crust has formed, take out of the oven and serve.