Ravioloni with Asiago DOP cheese and Radicchio Rosso

Name: Ravioloni with Asiago DOP cheese and Radicchio Rosso
Ingredients: 8 Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP Divine Creazioni®; 20 g of Mycryo® cocoa butter or butter from the Alps; 30 g of Ocoa 72% dark chocolate Barry Callebaut; 15 g of water; 1 head of early or late Radicchio Rosso di Treviso (about 200 g); ½ dl of Port wine; 1 dl of red wine; 1 knob of butter; 1 tablespoon of EVO oil; Salt, white pepper to taste

www.surgital.it

Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP, braised leaves with Port reduction, Ocoa 72% dark chocolate

View full recipe on www.surgital.it

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.surgital.it.

Share this recipe:

Cooking tools:

Kitchen scale
Skillet
Saucepan
Stockpot
Stove
Double boiler
Measuring cup
Measuring spoon
Colander
Slotted spoon
Tongs
Plate

Ingredients

8 Ravioloni with Asiago DOP cheese and Radicchio Rosso di Treviso IGP Divine Creazioni®
20 g of Mycryo® cocoa butter or butter from the Alps
30 g of Ocoa 72% dark chocolate Barry Callebaut
15 g of water
1 head of early or late Radicchio Rosso di Treviso (about 200 g)
½ dl of Port wine
1 dl of red wine
1 knob of butter
1 tablespoon of EVO oil
Salt, white pepper to taste