Taleggio PDO tastes sweet with a slight sour hint, sometimes with a truffle aftertaste.

INGREDIENTS

• 17.5 oz of Taleggio PDO
• 17 fl oz milk, salt and pepper
• 10.5 oz Parmigiano Reggiano PDO
• 10.5 oz fresh butter
• 10.5 oz fresh egg pasta
• 2 leaves of fish gelatine
• 1 oz marjoram

DIRECTION:

Clean the Taleggio PDO and cut it into small pieces, then melt it in the milk. Soften the fish gelatine in cold water and add it to the milk. Then heat in a pan until it melts. Sprinkle with salt and pepper. Put the milk mixture in the fridge and leave it to stand for two hours. Stretch out the pasta quite finely, and then cut into squares of 14 cm a side. Add a spoonful of the milk mixture in the centre of each pasta shape and close up into triangles. Cook the ravioli for a few minutes in water. In the meantime, melt the butter and flavour with the marjoram.Drain the ravioli and place on a serving dish. Sprinkle with Parmigiano Reggiano PDO and the melted butter. You may also add dried fruits like walnuts or almonds to add a crunchy texture to the dish.