Raviolotti with polenta and Montasio DOP cheese, raspberry carpaccio, whipped berry ganache, rose air

For the raspberry carpaccio
Roll out the raspberries between two sheets of parchment paper with a rolling pin and freeze.

For the whipped berry ganache
Melt the chocolate and mix with 100 grams of previously heated cream and add the berry paste. Once the mixture has cooled, add 300 grams of liquid cream and let it rest overnight. Whip with a stand mixer and use a Saint Honoré nozzle to pipe it.

For the rose air
Combine all the ingredients and froth with an immersion blender.

Cook the Raviolotti in salted boiling water, drain, and place them on the raspberry carpaccio, garnishing with rose air. Pipe the whipped berry ganache alongside and enjoy the dish by combining all elements.

Chef Enrico Brancato
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore