Local products11 September 2016

Recipe of the Week: Raschera plin ravioli with white truffle

“Plin” are traditional ravioli from Piedmont region whose preparation has been passed down through the centuries, from generation to generation.

Recipe of the Week: Raschera plin ravioli with white truffle

“Plin” are traditional ravioli from Piedmont region whose preparation has been passed down through the centuries, from generation to generation. Recognized officially as a Traditional Product, the “plin” is part of Langhe’s fine food cultural heritage. Its name comes from the "pinch" that is manually given to close the filling inside the thin dough. Hence, each dumpling is unique and different, proof of craftsmanship.

Here we proposed a different plin recipe, using ravioli made with delicious local raschera cheese and prestigious white truffle.

Raschera (PDO) is an italian cheese with Protected Designation of Origin and recognized for its alpine pasture as a Slow Food Presidium; its name, in fact, comes from  the name of a pasture and a lake at the foot of Mount Mongioie (2,630 m above sea level) located in the Maritime Alps, Cuneo province. Alpine Raschera is is produced and aged exclusively in the municipalities of: Frabosa Soprana, Frabosa Sottana, Roburent, Roccaforte Mondovì, Pamparato, Ormea, Garessio and Magliano Alpi.

Raschera plin ravioli with white truffle (serves 4 people):

  • 500 gr Raschera plin ravioli
  • 50 gr White truffle butter
  • 100 gr basil butter
  • Grana Padano parmesan cheese
  • Grated Alba’s white truffle

Pour plin ravioli in plenty of unsalted boiling water for 3 minutes, then drain and transfer to a shallow saucepan where you have previously melted the butter, sautée for 2 minutes and serve on a hot plate with a few leaves of basil, grated white truffle and Grana Padano. 

Deborah Bellotti

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