“We chose A Tavola! to offer our guests an authentic and unforgettable culinary experience. Every dish prepared with their pasta receives enthusiastic reviews. Furthermore, their customer service is impeccable and always available to meet our needs.”
Ravioli Filled with Cuneo IGP Apples and Savoy Cabbage with Piedmontese Toma Cream, Hazelnuts, and Crispy Guanciale
On the occasion of the Tuttomele Fair in Cavour, A Tavola! celebrates the Piedmontese apple with a creation that combines local ingredients in a meeting of authentic and harmonious flavors.
The ravioli filled with Cuneo IGP apples and savoy cabbage present themselves with a distinct and balanced character: the perfect combination of the sweetness of the apple and the slightly bitter flavor of the cabbage.
A meeting of autumn flavors that finds its highest expression in the Piedmontese Toma cream, enriched with toasted hazelnuts and crispy guanciale.
The Recipe by A Tavola!
Ingredients:
- A Tavola! Ravioli filled with Cuneo IGP apples and savoy cabbage
- Piedmontese Toma cheese
- Fresh cream
- Toasted hazelnuts from the Langhe
- Guanciale
- Butter
- Honey
- Roasting juices
- Bay leaf
- Salt to taste
Preparation
- Toma Cream:
Cut the toma into cubes and melt it in a double boiler with a ladle of cooking water and a splash of cream.
Maintain the temperature around 75-80°C to obtain a smooth, glossy, and flavorful cream without the cheese separating. - Garnish:
Toast the hazelnuts in a pan until golden and set aside.
In the same pan, sauté the diced guanciale until crispy; once ready, drain it and let it rest in a bowl: in this recipe we will not use the released fat, as there are already many fatty ingredients present.
- Cooking the ravioli:
Cook the ravioli in salted boiling water for about 2 minutes.
Drain them directly into a pan where you have melted a knob of butter with a bay leaf, a tablespoon of honey, and one of roasting juices.
Let them absorb the flavors and toss for a few moments until a golden cream forms that coats the ravioli. - Plating:
Pour the toma cream on the bottom of the plate, place the ravioli on top, and finish with the crispy guanciale and toasted hazelnuts.
If desired, add a sprinkle of pepper or a drizzle of honey to enhance the contrast between sweet and savory.
A rich, enveloping, and surprising dish, where the sweetness of the apple meets the savoriness of the guanciale and the softness of the toma.
A tribute to the Piedmontese territory and its most authentic ingredients, designed to convey all the warmth of autumn at the table.
📍 Discover and taste our Ravioli with Cuneo IGP apples and savoy cabbage at the Tuttomele Fair in Cavour! You will find them available fresh or pan-cooked on the spot by our chef Alessandro.
We look forward to seeing you at Pavilion 3 – Stands 150 and 151, with our fresh specialties and many offerings to enjoy.
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Reviews
Testimonials
Marco L.
DIRECTOR – HOTEL IL SOGNO
“Partnering with A Tavola! has been a winning choice for our catalog. The wide range of fresh and filled pasta sells very well thanks to the superior quality and punctual deliveries. Our customers especially appreciate the attention to genuine ingredients and traditional flavors.”
Anna P.
PURCHASING MGR. – FRESCO GUSTO
“Since we started using A Tavola! products, our customers haven’t stopped complimenting the quality of the pasta. The freshness and authentic taste truly make a difference in our dishes. It’s like having a partner who shares our passion for culinary excellence!”
Mario R.
CHEF – LA PERGOLA RESTAURANT
