Massimiliano Alajmo's recipe: Mezzo Bergese with white truffle

For the stuffing

400 g buffalo ricotta cheese dried with a sheet of food paper
100 g chicory boiled, blended and dried
70 g grated Parmigiano Reggiano cheese
1 ground Sarawak black pepper

Procedure

Process the ingredients in a beater with a leaf beater at medium speed until a smooth filling is obtained.
Transfer the filling to a pastry bag with a plain nozzle.

For the carrot juice

200 g of carrot centrifuge

Procedure

Slowly reduce the centrifuge on the stove to 110 g.

To finish

4 discs of fresh durum wheat pasta
40 g hot melted butter
15 g grated Parmigiano Reggiano cheese
1 g white truffle pate
20 g fresh white truffle shavings (optional)

Dish composition

Roll the pasta sheet very thinly until it is the thickness of a sheet of paper and reaches a diameter of 16 cm (the weight of the pasta sheets is 8 grams).
Lay an oiled steel hinged mold with a diameter of 8 cm on a flat plate. Spread a spiral of filling on the bottom and then from bottom to top dress circles as if to form a vol-au-vent. The total weight of the filling for each dish should be 120 grams.
Pour 20 grams of carrot centrifuge in the center of the filling, slide out the circular mold and lay the wheat pasta sheet so that the filling is completely covered. Brush the edges of the dough with cold water to seal them perfectly on the dish. Sprinkle the resulting raviolo with a little melted butter and sprinkle with Parmigiano. Grate the dish salamander style and serve with melted butter mixed with white truffle pate. Garnish with truffle shavings.