Tag: ravioli

The "green" ravioli by Stefano Baiocco – Italian Cuisine

The "green" ravioli by Stefano Baiocco


The executive chef of Villa Feltrinelli in Gargnano is one of the masters of vegetable cuisine. His recipe enhances wild herbs, vegetables and leaves to create a palette of flavors and aromas

Stefano Baiocco – executive chef of the beautiful Villa Feltrinelli – he is the right man in the right place, and even at the right time considering that in the continuous development of vegetable cuisine, the chef from the Marche region (now adopted by Gargnano, a town on the Brescia side of Lake Garda) is a master . His Green is one of the best tasting on the topic in Italy, because – strong of the his garden, calling it a vegetable garden makes you smile – it creates color palettes, full of nuances and scents. The experiences for the world – until a few years ago, Baiocco used the closing months of the hotel to study in important kitchens – were grafted on a natural talent and refinement to create a very personal style, which is seen (and can be heard) from appetizers to small pastries. Considering also the unique location and the perfect service, it is not surprising that the Grand Hotel restaurant has Two Michelin Stars and also at the top of the other Italian and international culinary guides.

A (certain) freedom in the ingredients

Living in the middle of spring and knowing his art on vegetables well, we could only ask Stefano a vegetarian dish. And here are the Green ravioli. We'll tell you right away, don't be frightened by the apparent complexity of the recipe. There are no vacuums, nor complicated finishes, just as normal cookware, a blender and maybe a mixer are enough. If anything, the problem may be that of shopping … "There are those who are lucky enough to have a vegetable garden or a garden and this represents an advantage", explains Baiocco. «Then I emphasize that I have chosen seasonal ingredients: in addition to the taste they give a chromatic effect to the preparation. But other types of herbs, vegetables and leaves can also be used according to taste and availability. The fundamental elements remain such and they are also found in supermarkets . More than the but no – we repeat it – it takes some time for the dish, which should not be missing until May 4th. «It seems a very difficult preparation, in reality the only mistake to avoid is not having patience and not following one step at a time. With the right amount of concentration, delicious ravioli will come , concludes the chef.

Ingredients for 4 people

For the chlorophyll paste
Knead vigorously (or with the planetary mixer) 400 g of flour 200 W, 200 g of semolina, 6 yolks, 3 whole eggs, 10 g of salt, 90 g of spinach puree, although the ideal would be the same amount of parsley chlorophyll. Cover the pasta with plastic wrap and let it rest in the refrigerator for a couple of hours.

For the stuffing
Blanch for one minute in water 300 g of mixed herbs (including wild radicchietti, chard, borage, chicory, cabbage, mizuna, dandelions), let them cool and chop them. Brown 100 g of boiled potatoes in extra virgin olive oil, garlic, rosemary and chilli pepper and then add the wild herbs and flavor for a few minutes. Chop everything finely and leave to dry on a cloth in the refrigerator.

For the basil cream
mixed with an immersion blender 270 g extra virgin olive oil, 230 g bleached basil, 75 g toasted pine nuts, 30 g parmesan.

For cooked vegetables
Green asparagus, plate of courgettes, chard, yellow chard, spinach, friggitello, green tomato, beetroot leaf. Cook the friggitello, the tomato and the asparagus on the grill and the rest of the vegetables in water for a few seconds.

For the raw leaves
Wild spinach, fennel, St. Peter's herb, spinach frutice, lettuce, pimpinella and sedum. Just clean them thoroughly.

For the chard sauce
Blanch 200 g of chard leaves (only the green part) in water, cool them in water and ice. Blend them with mineral water and add a drizzle of extra virgin olive oil.

For the broccoli cream
Blend 200 g of broccoli cooked in a mixer with salt, pepper and a few drops of anchovy sauce, alternatively add two salted anchovy fillets.

For the pea puree
Stew a shallot in oil, add 200 g of fresh green peas and let them cook quickly by adding a little water. Blend everything by adding the chopped leaves of a mint sprig. If you want a very smooth puree, pass it through a sieve.

Final preparation

Roll out the pasta and pack the ravioli with the field herb filling. Cook them in salted water and glaze them in a pan with butter, parmesan and basil cream. Serve, add the previously heated creams and purees and finish by decorating with the cooked vegetables and raw leaves.

Friggione ravioli with butter and parmesan – Italian Cuisine


A specialty of Buon Ricordo based on friggione – substantial sauce with onions and peeled tomatoes – traditional Bolognese specialty. Here is the recipe of the Amerigo restaurant since 1934

They are the ingredients, of extraordinary quality, and the ancient wisdom of rolling the dough to make these ravioli a memorable dish. To make them unique, the filling, of Friggione – substantial sauce based on onions and peeled tomatoes – traditional Bolognese specialty, whose original recipe is kept at the Bologna Chamber of Commerce, a privilege reserved only for the well-known tortellini, tagliatelle and ragù. Alberto Bettini proposed it as a dish of Buon Ricordo in the restaurant created by his grandfather Amerigo in 1934 in Savigno – Valsamoggia (Bologna). We eat a cuisine whose philosophy enhances the most important local raw materials, such as truffles, mushrooms and game, but also the simplest ones and is inspired by a rigorous tradition – and fresh pasta is the master.

recipe

Ingredients for 6 people

400 g of soft wheat flour "1" from the Bologna variety
100 g of Marco Aurelio variety durum wheat flour
400 g golden onion from Medicina
65 g of tomato paste
125 ng of peeled tomatoes
120 g of Bianca Modenese butter
90 g 3-month Parmesan from Bianca Modenese
4 eggs
2 yolks
1 clove of garlic

Method

For the fry: brown the onion, previously cut into slices, and the garlic. Add the peeled tomatoes and the concentrate, cooking for no less than two hours until reaching a fairly dense and homogeneous consistency, free of excess moisture.

Mix the flour and eggs until a homogeneous mixture.
Roll out the pastry with a rolling pin and cut squares of 6 cm on each side, put the fry in the center and close it in a triangle, taking care not to leave air between the filling and the pastry.

At the time of serving, cook the ravioli in abundant salted water and then sauté them in a pan with the butter and 2/3 of the parmesan. Serve coarsely grating the remaining Parmesan over the pasta.

Recipe Ravioli with rocket, artichokes and almonds – Italian Cuisine

Recipe Ravioli with rocket, artichokes and almonds


Give shape to creativity and masterpieces will come to you, like these fantastic teardrop ravioli

  • 300 g flour
  • 4 pcs yolks
  • 1 pc egg
  • 250 g ricotta
  • 150 g rocket
  • 20 g grated pecorino cheese
  • 3 pcs anchovy fillets in oil
  • 1 pc shallot
  • butter
  • salt
  • 100 g peeled almonds
  • 3 pcs artichokes
  • dry white wine
  • extra virgin olive oil
  • butter
  • salt

For the recipe of rocket ravioli, artichokes and almonds, mix the flour with the egg, the yolks and 2 tablespoons of water until obtaining
a smooth mixture (work it first in the bowl and then on a floured work surface). Cover it with plastic wrap and let it rest for 1 hour.
For the filling: wash and cut the rocket; chop the shallot and let it dry in a saucepan with 35 g of butter for 2 minutes. Add the anchovy fillets and melt them in the butter; finally add the rocket, salt and stew for 5-6 minutes. Turn off and let cool. Mix the rocket with the ricotta and the pecorino, obtaining the filling; collect it in a pastry bag.
For the ravioli: roll out the dough into thin strips; place the filling on top in small piles like walnuts; brush around the filling with a little water and cover with another strip of pasta. Press around the filling to remove the air, then cut the ravioli with a round (ø 6 cm) or drop-shaped pasta cutter.
For the dressing: peel the artichokes, cut them into 8 wedges and cook them in a pan with a veil of hot oil and a pinch of salt.
for 5 minutes. blend with 1/2 glass of wine and cook for 10 minutes. Roughly chop the almonds and toast them in a pan. Add a knob of butter and polish them by skipping them for 2 more minutes. Boil the ravioli for 2-3 minutes, drain and season in the butter with the almonds. Complete them with artichokes and aromatic herbs to taste.

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