Goat cottage cheese ravioli by Ana Roš

Ah, ravioli. Every time I want to get rid of them, people get upset. Diners seem to be addicted to my pasta. So, who cares about the trends!

Serves 6

For the dough

500 g semola rimacinata di grano duro
360 g egg yolks
1 egg
30 ml olive oil

For the filling

500 g goat cottage cheese
500 ml cream

For the garnish

nasturtium flowers nasturtium leaves

For the hazelnut and prosciutto broth

1 carrot
1 roasted onion
1 stick celery
350 g prosciutto
500 ml hazelnut oil
100 g brown butter

For the corn

300 g corn

For the fried polenta

100 g polenta

For the praline

200 g 50 ml 15g peeled hazelnuts
hazelnut oil
salt

Work the dough ingredients together with your hands until the dough is slightly hot. Cover it with clingfilm (plastic wrap) and let it sit in the refrigerator for 1 hour.

Place the filling ingredients in a Thermomix and blend into an emulsion, heating up to 70oC (160oF). Cool it down and let it sit in the refrigerator before making the ravioli.

For the broth, cook the vegetables, prosciutto and 2.5 l water in a pressure cooker for 2 hours. Strain. Emulsify with hazelnut oil and brown butter.

Boil the corn for 30 minutes. Drain and roast it in a cast iron pan until golden and smoky. Allow to cool.

Roast the polenta flour in a dry iron pan until brown. Let cool on baking paper.

Roast the hazelnuts in the oven at 175oC (345oF) for 10 minutes without adding any fat, just shaking the tray from time to time. Blend with hazelnut oil and salt until smooth.

When you are ready to serve, first cook the ravioli. Pan fry them with hazelnut praline, some cooking water and prosciutto broth. Add the corn. Top with roasted polenta flour. Serve over the prosciutto hazelnut broth.

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