Chef: Matthias Trottner
For the pasta:
- 150g Italian soft wheat “0” flour
- 50g twice-ground durum wheat semolina
- 3 egg yolks
- 1 tablespoon extra-virgin olive oil
- 1 pinch of salt
For the filling:
- 100g grated Trentingrana cheese
- 100g fresh cream
- Salt and pepper
- 1 egg yolk
For the onion cream:
- 600g golden onions
- 30g extra-virgin olive oil
- 10g thyme
- 20g butter
- 1 untreated lemon
Mix the flour in a bowl with the egg yolks, olive oil and salt. Stir the mixture well and leave it aside covered in plastic film. To make the crème brûlée, heat the cream with the egg yolks and the Trentingrana cheese to 82°C in a bain-marie, making sure that it does not curdle around the edges. When it reaches that temperature, cool it. Cut the onions in half without peeling them, sprinkle them with oil and thyme and put them in the oven at 170°C for 1h and 1 min. Once cooked, remove only the pulp and use a blender to obtain a smooth cream. Add a little butter if necessary. Make a thin sheet of dough using a pasta machine, cut out discs 8cm in diameter and put a tablespoon of filling on half of them. Wet the edges of the dough, fold the disc into a crescent shape and press the edges with your fingers to form ravioli.
Carefully wash the lemon and use a potato peeler to peel it, making sure you only peel the yellow part. Cut it into julienne strips and cook for 30 seconds in a microwave at 800W.
Cook the ravioli in plenty of salted water for ¾ minute. Arrange the creamy mixture on a dish and garnish with hazelnut butter and the lemon buckets.