A head of cheese, looking like the sun, it has always amazed and charmed me. I still admire this round concentration of pure joy coloured in all shades of gold. What to say, I’m a true cheese soul.

But more than just cheese, I love some kinds of cheese, skillfully combined in one dish. Do you get me? Hard, soft, goat, cow, creamy and albumin – there are hundreds of different sorts of cheese!

I take my patience and money on the card and run to the shop, to the market, to Internet.

Everything will satisfy my pleasure – segment, packaging, vacuum, ball and even flakes. With the only exception of processed cheese. Although ….

Why are you smiling? Are you not like that?

Ravioli del Plin Recipe
 
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Recipe type: Pasta
Cuisine: Italian Cuisine
Ingredients
For the dough
  • Flour 00 400G
  • Egg 4
  • Salt ½ SP
  • Olive Oil
For Stuiffin
  • Castelmagno Cheese 250GR
  • Ricotta cheese 350GR
  • Egg 2
  • Nutmeg 5GR
Instructions
  1. With flour, eggs and water to prepare the dough and then roll out with a rolling pin
  2. From the stuffing get a lot of balls as large as hazelnuts and place them on a sheet with a gap between them, cover with the other dough.
  3. Press with your fingers between ravioli and cut with the cutter wheel
  4. Cook the ravioli in boiling water for 6/7 minutes, drain and sauté in a pan with butter and sage a bit of parmesan cheese

A head of cheese, looking like the sun, it has always amazed and charmed me. I still admire this round concentration of pure joy coloured in all shades of gold. What to say, I’m a true cheese soul.