Raviolo di latte with crispy pork skin, roasted cherry tomatoes, Parmigiano Reggiano foam & pepper sauce

Allergens in this dish

• Milk (mozzarella, Parmigiano Reggiano, foam)
• Gluten (ravioli dough)
• Eggs (ravioli dough)
• Pork (crispy pork skin)

Cooking time:

Total: 90 minutes

Active: 60 minutes

Resting and cooling: 30 minutes

Skill level:

Intermediate – Requires attention when preparing the pasta, filling, and pork skin, but manageable for most home cooks.

Calories per serving:

550–600 kcal

Ingredients (serves 2)

Ravioli Dough

• 100 g all-purpose flour
• 1 egg
• Pinch of salt
• A few drops of olive oil (optional)

Filling

• 100 g fresh mozzarella (Fior di Latte), well drained and finely chopped
• 1 tbsp grated Parmigiano Reggiano
• Salt & pepper
• Optional: zest of ¼ lemon, finely grated

Crispy Pork Skin

• 50 g pork skin
• Salt
• Neutral oil for frying

Roasted Cherry Tomatoes

• 150 g cherry tomatoes
• Olive oil, sea salt, thyme

Parmigiano Foam

• 50 g grated Parmigiano Reggiano
• 150 ml milk
• 1 sheet of gelatin (or 1.5 g powdered gelatin)
• Optional: a splash of cream
• ISI siphon + 1 gas cartridge

Sauce

• 3–4 tbsp Home Chef Pepper Sauce
• Optional: splash of stock or butter

Preparation

1. Dough: Combine flour, egg, and salt into a smooth, elastic dough. Wrap and let rest for 30 minutes.
2. Filling: Mix mozzarella with Parmigiano, season with salt and pepper, add lemon zest if using. Chill.
3. Ravioli: Roll out the dough very thinly, cut and shape into ravioli, fill and seal well. Cover with a kitchen towel.
4. Pork Skin: Roast at 120°C for about 90 minutes, then deep-fry until crisp. Drain and break into small pieces.
5. Tomatoes: Season and roast at 180°C for about 20 minutes until slightly caramelized.
6. Foam: Warm milk, dissolve gelatin, add cheese, strain, pour into siphon. Keep warm until serving.
7. Sauce: Heat gently, thin with stock or butter if desired. Keep warm.

Serving

Spoon the pepper sauce onto plates. Add roasted tomatoes and a ravioli. Top with crispy pork skin and Parmigiano foam. Garnish with fresh basil.

Tips from Chef David-Francesco Komadina

• Dough: The thinner, the better.
• Pork Skin: Add smoked paprika for an extra punch.
• Foam: Light yet rich – whip by hand if you don’t have a siphon.
• Sauce: Soften with a bit of cream if preferred.