Antonino Cannavacciuolo's 3-Michelin-starred provolone ravioli: the mouthwatering author's | Chef Re

Ingredients

• 200 g fresh smoked provola
• natural salt to taste
• pepper to taste
• 100 g fresh buffalo ricotta
• Italian extra virgin olive oil
• 400 g potatoes
• 2 egg yolks
• 50 g flour
• 40 g cornstarch
• 55 g Parmigiano cheese
• 1 bay leaf
• 1 juniper berry
• semolina to taste
• 8 tufts of tender turnip greens
• 1 clove of garlic
• vegetable broth to taste
• ice to taste
• 2 blue potatoes
• Maldon salt to taste
• 300 g fresh smoked provola
• 200 ml milk
• 100 ml cream
• 20 g flour
• 40 g butter
• 1 eggplant
• 1 leek
• 2 onions
• 1 carrot
• 5 shallots
• 10 ripe mushrooms
• 7 g tapioca powder
• balsamic vinegar to taste
• butter to taste
• 1 aromatic bunch (thyme, marjoram, rosemary and sage)