Trace Foundation - Ragya Yak Cheese Project - Serving the Cheese


Aurora Ristorante 70 Grand Street Brooklyn, NY 11211 718-388-5100 Chef Riccardo Buitoni
Agnolotti Verdi con Fonduta di Formaggio Tibetano (Green Agnolotti filled with Tibetan Yak Cheese Fondue)
For the Pasta: 1 ¾ cups all purpose flour 3 oz. steamed spinach (press out the moisture) 3 egg yolks 1 egg white (slightly beaten) 1 tbsp. oil salt	For the Fondue Filling: 18 oz. Tibetan Yak Cheese 1/3 cup milk 4 egg yolks 2 oz. butter 1 tbsp. flour
Pasta: Work all the ingredients, except the egg white, together into a firm dough. Let rest for one hour. Fondue Filling: Soak the crumbled Tibetan Yak Cheese in the milk for one hour. In a double boiler, melt the cheese, milk, and flour, stirring continuously. Add the butter and the egg yolks. Stir until the fondue is thick. Roll 1/3 of the pasta dough into a thin sheet and divide in half. Brush one half with the lightly beaten egg white. With a teaspoon, place small dollops of the fondue on the sheet of dough, about one inch apart. Cover with the other half sheet of dough and press firmly around each dollop. With a ravioli cutter, cut around each dollop along the pressed edges. Repeat the process with the remaining dough and filling. Cook the agnolotti in boiling water. Remove with a slotted spoon after 10 minutes and serve with melted butter and sliced truffles. Makes 10 dozen.

The availability of Ragya Yak Cheese has been made possible through a joint project between Trace Foundation and Slow Food Foundation for Biodiversity.