Code A16

Ravioli del plin with beer concentrate, onion water, murazzano cheese and hazelnuts



Ingredients for 4 people

320 g Ravioli del Plin

100 g artisanal butter

2 white onions

150 g Murazzano cheese

100 g cream

10/15 toasted hazelnuts

veal loin bones

200 g celery

200 g carrots

200 g onions

sage, bunch of herbs

0.75 l double-malt amber beer

xanthan to bind 


Prepare a base with diced celery, carrots and onions. Split veal bones, spread them in an oven dish and toast them at 200°C in the oven until golden brown. Transfer to a saucepan and cover with water, add herbs and bring to a boil, allowing to simmer for a couple of hours. Remove impurities with the help of a skimmer. Strain and add non-hopped double-malt amber beer and allow to reduce further.

Clean and peel onions. Put them whole in a vacuum bag with oil, salt, pepper and a glass of water. Bake in a steam oven for about 2 hours at 100°C. Once cooked, filter obtained liquid and bind lightly with xanthan.

Melt Murazzano cheese in a bain-marie with the cream and, once melted, blend and sift. Insert in a siphon with 2 cartridges and keep warm.

Cook Ravioli del Plin and sauté in a pan with butter, a few sage leaves and beer sauce. Cover the bottom of the dish with onion sauce and arrange Ravioli on top. Siphon the Toma cheese cream on each serving.

Decorate with toasted hazelnuts and a few drops of concentrated sauce.

Chef Christian Meloni del Rio regional union of Piedmont chefs.


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