The “Bagoss Ravioli” by chef Matteo Felter

Claudio Andrizzi
Written by Claudio Andrizzi

Here’s a new, interesting recipe from Lake Garda for your weekend, courtesy of Matteo Felter, chef of the magnificent Grand Hotel Fasano in Fasano in Gardone Riviera. It’s a fascinating and captivating first course to prepare with Bagoss, a great and renowned cheese of Valle Sabbia.


Ravioli Burned Flour, Bagoss aged four years, Macadamia nuts and mashed peas


for the filling of the ravioli: 1 liter light besciamella, 500 grams of Bagoss aged 4 years, 200 grams of Macadamia nuts

for the pasta: 500 grams of burned flour, 500 grams of white flour, 500 gr eggs

for pea puree: 200g fresh peas


Procedure for the filling:

Bring to a boil the milk, in the meantime make a roux with 50 g flour and 50 g butter, add the milk to the roux and cook for a few moments. Add grated Bagoss and stir until the mixture is homogeneous.

Procedure for the pasta:

Mix the two flours with the eggs and amalgamate until it is a smooth ball, let it sit for an hour.

Procedure for pea puree:

Blanch the fresh peas and soak them in water and ice, when cooled pass to the cutter until you have a fluid cream, pass through a sieve and salt.

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