Ravioli caressed with a stuffing of shallots, goat's milk primo sale cheese, and wilted wild chicory
Ravioli caressed with a stuffing of shallots, goat's milk primo sale cheese, and wilted wild chicory
Ravioli caressed with a stuffing of shallots, goat's milk primo sale cheese, and wilted wild chicory
INSPIRATION
Fresh filled pasta is one of the grand classics of Romagna's culinary heritage. This raviolo is born from that very lineage: within the filling, we find goat's cheese and chicory—ingredients that evoke a classic herbaceous stuffing, yet here possess a profounder equilibrium, crafted between the acidity of the cheese and the bitter resonance of the greens.
The concept lies in inverting the traditional architecture of the dish. That which is customarily found on the exterior of the raviolo, such as the dressing and the moist elements, is instead enshrined within. Thus, the shallot becomes the very heart of the raviolo.
On the outside, the goat's cheese and chicory remain to crown the dish, amplifying the contrast between acidity, bitterness, and sapidity. The shallot introduces a sweet, aromatic dimension that instantly evokes the Romagna terroir.
The revelation occurs at the moment of tasting: the raviolo cradles its own dressing, suddenly unveiling its secret treasure to create a sublime effect of surprise.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Romagna Shallot
Bay leaf
Local olive oil
from Brisighella
Garlic
Agar-agar
Cervia Salt
Freshly milled black pepper
Type 00 flour
Coarse semolina
Whole egg
Chicory
Fresh goat cheese
Butter
Parmigiano Reggiano
1 kg
2 leaves
150 ml + 10 g + as needed
1 clove
2.3 g
as needed
as needed
350 g
100 g
225 g
1 bunch
200 g
as needed
as needed
FOR THE FILLING
Romagna Shallot
Bay leaf
Olive oil of Nostrana
di Brisighella
Garlic
Agar-agar
Cervia Salt
Freshly milled black pepper
1 kg
2 leaves
150 ml
1 clove
2.3 g
To taste
To taste
FOR THE PASTA CREATION
Farina 00
Coarse semolina
Whole egg
Olive oil
Salt
350 g
100 g
225 g
10 g
To taste
FOR THE FINAL TOUCH
Chicory
Fresh goat's milk cheese
Butter
Parmigiano Reggiano
Nostrana di Brisighella
olive oil
Salt of Cervia
1 bunch
200 g
To taste
To taste
To taste
To taste
CURATION
For the pasta:
Knead the soft wheat flour, the semolina, the whole egg, the olive oil, and the salt until you obtain a harmonious, supple dough. Leave the dough to rest, covered, in a cool and dry sanctuary.For the shallot filling:
Clean 800 g of shallots, divesting them of their outer skins, and blanch them for 2 minutes in boiling salted water. Cool them immediately in an ice bath, then seal them in a vacuum cooking bag alongside the bay leaves, a pinch of salt, and 25 g of olive oil. Cook in a steam oven at 90°C for 2 hours.
Once the cooking is complete, open the bag and pass the mixture through a slow-gear juicer, incorporating the remaining 200 g of raw shallots (previously peeled). The elixir obtained should weigh approximately 400 g.
In a saucepan, warm 50 g of olive oil with a clove of garlic. The moment the garlic begins to sizzle, remove it and pour in the shallot nectar. Whisk in the agar-agar and bring to a boil. Let the mixture boil for 30 seconds, then emulsify by drizzling in the remaining oil using an immersion blender, seeking to incorporate as much air as possible. Adjust with salt.
Spread the hot mixture immediately onto a 20x25 cm tray and leave to cool completely until it sets into a gel. When the mixture has firmed, cut out discs of 3 cm in diameter using a pastry cutter, which will serve as the soul of the ravioli.For the creation of the ravioli:
Retrieve the dough and roll it out into a sheet of moderate thickness. Arrange the shallot discs well-spaced upon the dough, and cover with a second delicate layer of pasta. Stamp out the ravioli and seal the edges with care, coaxing out any excess air.For the final composition:
Trim the chicory, selecting only the tender leaves and discarding the ribs. Steep them in cool water for 10 minutes, drain, and dry them in a salad spinner. Sieve the goat cheese through a fine mesh, transfer it to a plate, cover closely with plastic wrap, and allow it to soften at room temperature.
Bring a saucepan of water to a boil, salt lightly, and add a drop of olive oil. Blanch the chicory leaves for 1 minute, then drain and dry them on paper towels.
Cook the ravioli in abundant salted water. Meanwhile, warm a pan and gently toss the drained ravioli with a touch of butter and a whisper of grated Parmigiano Reggiano.
Arrange the ravioli upon the serving dish, distribute a few spoonfuls of the softened goat cheese, and drape the blanched chicory leaves. Complete by napping the pasta with the rich butter sauce remaining from the pan, and serve immediately.
INSPIRATION
Fresh filled pasta is one of the grand classics of Romagna's culinary heritage. This raviolo is born from that very lineage: within the filling, we find goat's cheese and chicory—ingredients that evoke a classic herbaceous stuffing, yet here possess a profounder equilibrium, crafted between the acidity of the cheese and the bitter resonance of the greens.
The concept lies in inverting the traditional architecture of the dish. That which is customarily found on the exterior of the raviolo, such as the dressing and the moist elements, is instead enshrined within. Thus, the shallot becomes the very heart of the raviolo.
On the outside, the goat's cheese and chicory remain to crown the dish, amplifying the contrast between acidity, bitterness, and sapidity. The shallot introduces a sweet, aromatic dimension that instantly evokes the Romagna terroir.
The revelation occurs at the moment of tasting: the raviolo cradles its own dressing, suddenly unveiling its secret treasure to create a sublime effect of surprise.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Romagna Shallot
Bay leaf
Local olive oil
from Brisighella
Garlic
Agar-agar
Cervia Salt
Freshly milled black pepper
Type 00 flour
Coarse semolina
Whole egg
Chicory
Fresh goat cheese
Butter
Parmigiano Reggiano
1 kg
2 leaves
150 ml + 10 g + as needed
1 clove
2.3 g
as needed
as needed
350 g
100 g
225 g
1 bunch
200 g
as needed
as needed
FOR THE FILLING
Romagna Shallot
Bay leaf
Olive oil of Nostrana
di Brisighella
Garlic
Agar-agar
Cervia Salt
Freshly milled black pepper
1 kg
2 leaves
150 ml
1 clove
2.3 g
To taste
To taste
FOR THE PASTA CREATION
Farina 00
Coarse semolina
Whole egg
Olive oil
Salt
350 g
100 g
225 g
10 g
To taste
FOR THE FINAL TOUCH
Chicory
Fresh goat's milk cheese
Butter
Parmigiano Reggiano
Nostrana di Brisighella
olive oil
Salt of Cervia
1 bunch
200 g
To taste
To taste
To taste
To taste
CURATION
For the pasta:
Knead the soft wheat flour, the semolina, the whole egg, the olive oil, and the salt until you obtain a harmonious, supple dough. Leave the dough to rest, covered, in a cool and dry sanctuary.For the shallot filling:
Clean 800 g of shallots, divesting them of their outer skins, and blanch them for 2 minutes in boiling salted water. Cool them immediately in an ice bath, then seal them in a vacuum cooking bag alongside the bay leaves, a pinch of salt, and 25 g of olive oil. Cook in a steam oven at 90°C for 2 hours.
Once the cooking is complete, open the bag and pass the mixture through a slow-gear juicer, incorporating the remaining 200 g of raw shallots (previously peeled). The elixir obtained should weigh approximately 400 g.
In a saucepan, warm 50 g of olive oil with a clove of garlic. The moment the garlic begins to sizzle, remove it and pour in the shallot nectar. Whisk in the agar-agar and bring to a boil. Let the mixture boil for 30 seconds, then emulsify by drizzling in the remaining oil using an immersion blender, seeking to incorporate as much air as possible. Adjust with salt.
Spread the hot mixture immediately onto a 20x25 cm tray and leave to cool completely until it sets into a gel. When the mixture has firmed, cut out discs of 3 cm in diameter using a pastry cutter, which will serve as the soul of the ravioli.For the creation of the ravioli:
Retrieve the dough and roll it out into a sheet of moderate thickness. Arrange the shallot discs well-spaced upon the dough, and cover with a second delicate layer of pasta. Stamp out the ravioli and seal the edges with care, coaxing out any excess air.For the final composition:
Trim the chicory, selecting only the tender leaves and discarding the ribs. Steep them in cool water for 10 minutes, drain, and dry them in a salad spinner. Sieve the goat cheese through a fine mesh, transfer it to a plate, cover closely with plastic wrap, and allow it to soften at room temperature.
Bring a saucepan of water to a boil, salt lightly, and add a drop of olive oil. Blanch the chicory leaves for 1 minute, then drain and dry them on paper towels.
Cook the ravioli in abundant salted water. Meanwhile, warm a pan and gently toss the drained ravioli with a touch of butter and a whisper of grated Parmigiano Reggiano.
Arrange the ravioli upon the serving dish, distribute a few spoonfuls of the softened goat cheese, and drape the blanched chicory leaves. Complete by napping the pasta with the rich butter sauce remaining from the pan, and serve immediately.
INSPIRATION
Fresh filled pasta is one of the grand classics of Romagna's culinary heritage. This raviolo is born from that very lineage: within the filling, we find goat's cheese and chicory—ingredients that evoke a classic herbaceous stuffing, yet here possess a profounder equilibrium, crafted between the acidity of the cheese and the bitter resonance of the greens.
The concept lies in inverting the traditional architecture of the dish. That which is customarily found on the exterior of the raviolo, such as the dressing and the moist elements, is instead enshrined within. Thus, the shallot becomes the very heart of the raviolo.
On the outside, the goat's cheese and chicory remain to crown the dish, amplifying the contrast between acidity, bitterness, and sapidity. The shallot introduces a sweet, aromatic dimension that instantly evokes the Romagna terroir.
The revelation occurs at the moment of tasting: the raviolo cradles its own dressing, suddenly unveiling its secret treasure to create a sublime effect of surprise.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Romagna Shallot
Bay leaf
Local olive oil
from Brisighella
Garlic
Agar-agar
Cervia Salt
Freshly milled black pepper
Type 00 flour
Coarse semolina
Whole egg
Chicory
Fresh goat cheese
Butter
Parmigiano Reggiano
1 kg
2 leaves
150 ml + 10 g + as needed
1 clove
2.3 g
as needed
as needed
350 g
100 g
225 g
1 bunch
200 g
as needed
as needed
FOR THE FILLING
Romagna Shallot
Bay leaf
Olive oil of Nostrana
di Brisighella
Garlic
Agar-agar
Cervia Salt
Freshly milled black pepper
1 kg
2 leaves
150 ml
1 clove
2.3 g
To taste
To taste
FOR THE PASTA CREATION
Farina 00
Coarse semolina
Whole egg
Olive oil
Salt
350 g
100 g
225 g
10 g
To taste
FOR THE FINAL TOUCH
Chicory
Fresh goat's milk cheese
Butter
Parmigiano Reggiano
Nostrana di Brisighella
olive oil
Salt of Cervia
1 bunch
200 g
To taste
To taste
To taste
To taste
CURATION
For the pasta:
Knead the soft wheat flour, the semolina, the whole egg, the olive oil, and the salt until you obtain a harmonious, supple dough. Leave the dough to rest, covered, in a cool and dry sanctuary.For the shallot filling:
Clean 800 g of shallots, divesting them of their outer skins, and blanch them for 2 minutes in boiling salted water. Cool them immediately in an ice bath, then seal them in a vacuum cooking bag alongside the bay leaves, a pinch of salt, and 25 g of olive oil. Cook in a steam oven at 90°C for 2 hours.
Once the cooking is complete, open the bag and pass the mixture through a slow-gear juicer, incorporating the remaining 200 g of raw shallots (previously peeled). The elixir obtained should weigh approximately 400 g.
In a saucepan, warm 50 g of olive oil with a clove of garlic. The moment the garlic begins to sizzle, remove it and pour in the shallot nectar. Whisk in the agar-agar and bring to a boil. Let the mixture boil for 30 seconds, then emulsify by drizzling in the remaining oil using an immersion blender, seeking to incorporate as much air as possible. Adjust with salt.
Spread the hot mixture immediately onto a 20x25 cm tray and leave to cool completely until it sets into a gel. When the mixture has firmed, cut out discs of 3 cm in diameter using a pastry cutter, which will serve as the soul of the ravioli.For the creation of the ravioli:
Retrieve the dough and roll it out into a sheet of moderate thickness. Arrange the shallot discs well-spaced upon the dough, and cover with a second delicate layer of pasta. Stamp out the ravioli and seal the edges with care, coaxing out any excess air.For the final composition:
Trim the chicory, selecting only the tender leaves and discarding the ribs. Steep them in cool water for 10 minutes, drain, and dry them in a salad spinner. Sieve the goat cheese through a fine mesh, transfer it to a plate, cover closely with plastic wrap, and allow it to soften at room temperature.
Bring a saucepan of water to a boil, salt lightly, and add a drop of olive oil. Blanch the chicory leaves for 1 minute, then drain and dry them on paper towels.
Cook the ravioli in abundant salted water. Meanwhile, warm a pan and gently toss the drained ravioli with a touch of butter and a whisper of grated Parmigiano Reggiano.
Arrange the ravioli upon the serving dish, distribute a few spoonfuls of the softened goat cheese, and drape the blanched chicory leaves. Complete by napping the pasta with the rich butter sauce remaining from the pan, and serve immediately.