METHOD
Prepare the fresh pasta using the 00 flour, the durum wheat flour and the whole eggs and yolks. Knead the ingredients until you have a well blended dough. Shape it into a ball, wrap in cling film and leave to rest.
In a bowl, combine the fresh polenta with the Parmesan and egg yolks. Work the mixture until it is well combined and then transfer it to a pastry bag.
Roll out the fresh pasta to form a thin sheet. Place small piles of the polenta filling at regular intervals along the pasta sheet, then add a cube of taleggio cheese to the centre of each. Roll the pasta onto the filling, remove the air and seal the pasta, by pinching it using your thumb and index finger, between one pile and the next. With a toothed pasta cutter, cut the pasta to create the Plin.
In a non-stick pan, melt 70g of butter with 30g of finely chopped raisins and a spoonful of water. Cook the Plin in sufficient salted water for approx. 3 minutes. Add the drained Plin to the sauce, and mix over a medium-low flame while shaking the pan. Turn off the heat, sprinkle the grated Parmesan, mix and serve.
