Parmigiano Reggiano Supply Chain

2 kg of flour 00

500 g whole eggs

350 ml green water (water and parsley blended in a hand blender)

For the filling

2 onions

2 carrots

2 celery stalks

rosemary

salvia

200 ml garlic oil

1 kg verza

100 g cooked cotechino

200 ml white wine

500 ml vegetable broth

150 g grated Parmigiano Reggiano DOP

150 g cow's milk ricotta

1 egg

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For the turmeric potato cream.

150 g butter

150g julienned leek

500 g cubed potatoes

300 ml white wine

1 teaspoon turmeric powder

vegetable broth to taste

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Procedure

Sauté the chopped vegetables with the oil and herbs, add the chopped cabbage and deglaze with the wine, moisten with the broth and add the cotechino cut into small pieces.

Cook gently until dry, then add the grated Parmigiano Reggiano DOP, the cow's milk ricotta and 1 egg.

Stuff the ravioli with the filling and cut them with a pastry cutter, joining two wings of the ravioli towards the top and the other two towards the bottom.

For the turmeric potato cream.

Brown the leek, deglaze with the wine, add the potatoes, butter and turmeric and moisten with enough broth to obtain a smooth cream.

For the cotechino chips

Cut the cold cooked cotechino into thin slices, arrange them on a baking tray on baking paper, cover with more baking paper and press down with another baking tray.

Bake at 160° for 12 minutes, then remove the baking tray and wait for them to cool and become crispy.

Manager tip

To pay homage to the Parmigiano Reggiano DOP supply chain, a nod to the tradition of stuffed pasta was a must.