Raviolo of ravioli in 6 ages of Parmigiano Reggiano | Isa Mazzocchi

Ingredients for 10 people

To make pasta

• 500 g flour
• 5 yolks
• 1 egg
• Salt
• Water
• 1 tablespoon olive oil

For the fillings

• 300 ml liquid cream
• 50 g grated 13-month Parmigiano Reggiano cheese seasoning
• 50 g of grated Parmigiano Reggiano cheese seasoned 24 months
• 50 g of grated Parmigiano Reggiano cheese stag. 36 months
• 50 g of Parmigiano Reggiano Reggiano grated stag. 48 months
• 50 g of grated Parmigiano Reggiano cheese seasoned 72 months
• 25 g grated Parmigiano Reggiano cheese seasoned 140 months
• 100 g clarified butter
• Wildflowers to taste

Procedure

Heat 50 ml of cream to 70°C, add 13-month Parmigiano, allow to melt over low heat, whisk, strain through a sieve, withdraw into a bag and keep in the refrigerator for at least 4 hours. Proceed in this way for all ages.
Prepare the dough in the traditional way and let it rest 30 minutes.
Roll out a sheet of pastry, cut out regular rectangles and place the fillings starting with the youngest, three for each seasoning, close with another sheet of pastry, make the pastry stick well, cup without cutting the fillings and trim the dough.

Dish composition 

Cook the large raviolo in boiling salted water for about 2 minutes, taking care not to poke holes in the pasta, drain, and season with clarified butter and wild flowers.