Spring Ravioli with Creamy Taleggio Sauce & Speck
Handmade ravioli filled and finished with a silky taleggio fonduta, crisp speck and a touch of spring pea freshness. It’s the kind of recipe that rewards patience and tastes even better when shared.
- 4 cups all-purpose flour
- 1/2 tsp salt
- 6 egg yolks, beaten
- Semolina or rice flour, for dusting
- 1-2 tbsp cold water (only if needed)
- Step 1:
On a clean work surface, pile the flour and salt and form a wide well in the centre.
- Step 2:
Pour the egg yolks into the centre of the well. Using your fingers or a fork, gradually incorporate the flour into the yolks in a circular motion until a shaggy dough forms. If the dough feels too dry or crumbly, add 1-2 tbsp cold water as needed.
- Step 3:
Knead the dough for about 10 minutes until smooth and elastic. Shape into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap, and rest at room temperature for at least 20 minutes.
- Step 4:
Divide the dough into smaller portions. Roll each piece until smooth, then flatten using a rolling pin or pasta machine until very thin. Cut sheets into manageable sizes (about 8 sheets total). Lightly dust with semolina to prevent sticking.
- Step 5:
Pipe filling onto one sheet, spacing mounds evenly. Cover with a second sheet of pasta, gently pressing around each filling mound to seal and remove air pockets.
- Step 6:
Cut ravioli using a stamp or cookie cutter. Place on a semolina-dusted tray until ready to cook.
- 1 wheel Taleggio cheese
- 1/4 wheel Handeck cheese (grated)
- 1500 ml 35% heavy cream
- 1 egg yolk
- Salt, to taste
- Step 1:
In a medium saucepan, heat cream over medium heat. Reduce cream by about one-third (you should be left with roughly 1000 ml).
- Step 2:
While reducing, prepare cheeses: Remove rind from Taleggio and scoop out soft interior. Grate Handeck.
- Step 3:
Transfer hot reduced cream to a blender.
- Step 4:
Add cheeses gradually while blending until smooth and fully emulsified. Add egg yolk and blend again until incorporated. Season with salt to taste. Keep warm or store appropriately until service.
- Step 1:
In a medium frying pan over medium heat, render speck until lightly crisp.
- Step 2:
Meanwhile, cook ravioli in salted boiling water for about 2 minutes or until they float and are tender.
- Step 3:
Deglaze the pan with white wine and reduce by half.
- Step 4:
Add cooked ravioli and peas to the pan and toss gently for about 10 seconds. Remove from heat and add butter, swirling the pan to emulsify (mount the sauce).
- Step 5:
Plate ravioli into shallow bowls or deep plates. Spoon over pan sauce. Finish with breadcrumbs (pangrattato), fresh herbs, or desired garnish.
