Recipe by Antonio Ziantoni: Plin, blue cheese and onion

Ingredients for 3 people

For the pasta

200 g all-purpose flour
50 g semolina flour
4 eggs: 2 whole eggs and 2 yolks
For the Bleu Cheese Filling
200 g fresh bleu cheese
50 g fresh cream

For the Onion Extract

500 g onions
50 g honey

For the Clove Gelatin

80 g cloves
500 ml water
5 g agar agar gelatin

Method

For the Onion Extract

Clean and halve the onions. Gently sauté the onions in a pot with honey. Add ice to cover the onions. Cook for 1 hour. Place the onions with their juice in a juicer and strain them through a fine sieve.

For the Filling

Mix the bleu cheese with 50 g of cream using a whisk until smooth.

For the Pasta

Work all the ingredients in a stand mixer until a firm and smooth dough forms. Cover the dough well with plastic wrap and let it rest in the refrigerator for at least 1 hour.

For the Clove Gelatin

Make an infusion with the cloves. Strain the infusion and bring it to a boil, then add the agar agar. Stir for 1 minute. Let it rest at room temperature until it has a gelatinous consistency. Cut into 5mm x 5mm cubes.

For the Plin

Roll out the dough thinly and place a small ball of filling about 10 g on half of the dough, leaving a space of 1.2 cm between each one.

Fold the dough over itself along the long side and pinch the edges of the dough around the filling balls with your fingers.

Using a pastry wheel, cut the dough lengthwise a few millimeters from the filling. Separate the ravioli, giving them a rectangular shape.

Plating

Cook the plin ravioli in plenty of salted water for 1 minute. Drain them and place them on a serving plate, then place a clove gelatin cube on each ravioli and finally pour the hot onion extract over them.