{"id":77345,"date":"2024-02-08T14:45:18","date_gmt":"2024-02-08T14:45:18","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=77345"},"modified":"2024-02-08T14:45:22","modified_gmt":"2024-02-08T14:45:22","slug":"handmade-recipe-ravioli-genovese-style-ragu","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/handmade-recipe-ravioli-genovese-style-ragu\/","title":{"rendered":"Fresh Ravioli with a Genovese-style Rag\u00f9"},"content":{"rendered":"\n

Fresh Ravioli with a Genovese-style Rag\u00f9, Salva Cremasco DOP, and a Pumpkin Mustard<\/h2>\n\n\n\n

Ravioli, Genovese-style rag\u00f9, Salva Cremasco DOP, and pumpkin mustard is the recipe Chef Michele Minchillo of the\u00a0Vitium<\/strong>\u00a0restaurant in Crema, the only Michelin-starred <\/a>venue in the province of Cremona, proposes for a sophisticated winter menu.<\/p>\n\n\n\n

The recipe, prepared in line with the chef’s gastronomic philosophy of intertwining flavours, creativity, and attention to detail, highlights\u00a0pumpkin<\/strong>\u2014a winter staple. In the first course, fresh pasta, a symbol of Italian gastronomic craftsmanship<\/a>, meets Neapolitan Genovese-style rag\u00f9 and Salva Cremasco DOP cheese. Mantuan pumpkin is used to create a slightly spicy mustard, emphasizing the chef’s strong connection to seasonality and the Lombard territory.<\/p>\n\n\n\n

Ingredients for 4 people<\/strong><\/h2>\n\n\n\n

For fresh pasta<\/strong><\/h3>\n\n\n
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Egg<\/strong>: 1<\/div>\n
Egg yolks<\/strong>: 2<\/div>\n
Type 0 flour<\/strong>: 200 g<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For Genovese-style rag\u00f9 and onion reduction<\/strong><\/h3>\n\n\n
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Celery stalk<\/strong>: 1<\/div>\n
Carrot<\/strong>: 1<\/div>\n
White onion<\/strong>: 1 kg<\/div>\n
Veal shoulder or rump<\/strong>: 200 g<\/div>\n
White wine<\/strong>: as needed<\/div>\n
Salt<\/strong>: as needed<\/div>\n
Pepper<\/strong>: as needed<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For Salva Cremasco cream<\/strong><\/h3>\n\n\n
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Salva Cremasco DOP<\/strong>: 200 g<\/div>\n
Water<\/strong>: 70 g<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For pumpkin mustard<\/strong><\/h3>\n\n\n
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Mantuan pumpkin<\/strong>: 250 g<\/div>\n
Sugar<\/strong>: 375 g<\/div>\n
Water<\/strong>: 250 g<\/div>\n
Mustard essence<\/strong>: as needed<\/div>\n
Lemon juice<\/strong>: as needed<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\r\n