RAVIOLI DEL PLIN

Knead in a planetary mixer until a compact dough is obtained , vacuum 3 times to compact the dough , let the dough rest at least 1 hour before preparing classic sheets

Coarsely chop the carrots, celery and onion and set aside. Remove the fatty part of the loin and veal meat. In a large pan, heat the extra virgin olive oil and fry the pork loin and veal meat until golden brown. In another pan also brown the rabbit legs. When they are well browned, combine all the meats in one pan and add the carrots, celery and onion. Season with salt and pepper and add a ladleful of stock or water, cover and cook for about an hour. When the meat is cooked, remove it and allow it to cool. Blend all the ingredients in a thermo-mix adding the Debic mascarpone cream plus, bring everything to 85°C and cool, allowing the mixture to stand for at least a couple of hours in the fridge.

With the help of a smoker, cold smoke the Debic culinaire cream, once the right degree of smoking has been reached, bring the Debic culinaire cream to the boil and incorporate the Parmigiano Reggiano a little at a time, taking care to turn off the flame, adjust the salt and pass to the immersion mixer to refine the structure.

Cut the beef, season with all the ingredients just before serving the ravioli del plin.