- 400 g young fontina
- 400 g flour
- 150 g milk
- 130 g fresh cream
- 100 g durum wheat semolina
- 5 g peppercorns (the most delicate is that of Sarawak)
- 13 yolks
- 3 whole eggs
For the recipe for raviolini del plin stuffed with fondue with pepper infusion, clean the fontina cheese, cut it into cubes and transfer them to a saucepan with the milk and cream; cook everything in a bain-marie, over low heat, and as soon as the cheese starts to melt, remove from the heat and quickly incorporate 3 yolks. Bring the fondue back on the stove, and stir until it is well blended and smooth (if it presents lumps, blend it). Transfer the fondue to a bowl, cover with plastic wrap and let it harden in the fridge.
Sift the flour and semolina on the pastry board, arrange them in a fountain and pour the whole eggs and the 10 remaining yolks (220 g) in the center; mix the ingredients in the center, then start to incorporate the flour with your fingertips, finally knead with the palms of your hands until you get a soft and elastic dough; put it in a bowl, wrap it with plastic wrap and refrigerate for about 30 '. Roll out the dough into 1-2 mm thick sheets; work little by little keeping the rest under the film.
Transfer the firm fondue into a pastry bag and prepare the raviolini del plinfacendo a long row of fondue balls (ø 1 cm) on the dough sheet, starting from 2-3 cm from the bottom edge and spacing them about 1 cm apart. Prepare another identical row, leaving 2-3 cm free from the upper edge. Turn the free flaps of puff pastry over the filling, seal well, then pinch in the free point between the balls. Alternatively, make 2 long strips of filling, in the same position described above, turn the pasta over, seal it well, then pinch every 2 centimeters (this technique is faster but the sealing of the pasta will be less firm). Proceed in the same way with the whole sheet.
Bring 800 g of water to a boil, turn off and infuse the crushed pepper for 2-3 '. Boil the plins in salted water for 1 'from the boil. Heat 2 large walnuts of butter in a saucepan with a pinch of salt and 2 spoons of raviolini cooking water. Drain the plins with the skimmer, season with the butter, then distribute them in the soup plates and complete with a ladle of filtered infusion.