Ravioli of taleggio cheese and potatoes

Recipe ingredients:

(for 4 people)

Ravioli
400 g of mashed potatoes
350 g of wheat flour type 00
Salt to taste
200 g of Taleggio cheese d.o.p.

Finishing
100 g of mushrooms of Borgotaro i.g.p.
200 g of Bock Rossa 6 luppoli
120 g of butter
30 g of nepetella

Preparation:

Ravioli
Mix the mashed potatoes with flour and salt until obtaining a dough to spread then a layer of 3 mm thick.
Cut the Taleggio cheese obtaining square slices of 3 cm wide and 5 mm thick.
Make ravioli of 4 cm side stuffed with slices of Taleggio cheese and cook in steam.

Finishing
Thicken 6 Luppoli Bock Rossa on the fire until it is half.
Slice the mushrooms of Borgotaro and steam.
Melt the butter at 70° C and add part of nepetella, then filter it.

Presentation:

Place on the dish the slices of mushrooms of Borgotaro to create a square of 12 cm side, put ravioli, seasoned with warm butter and nepetella and, with the help of a spoon, add the foam of Bock Rossa 6 luppoli.