Tag: stuffed pasta

Ravioli with nettles recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Ravioli with nettles recipe |  The Italian kitchen


Have you ever eaten ravioli with nettles and salted lemon sipping a gin and tonic? Venture into this chef’s recipe Daniel Canzian in which the meeting between the ingredients is a surprise, always exquisite.

The recipe for ravioli with nettles by Daniel Canzian

In this gourmet preparation, a thin egg pasta closed to form plinths, in the Piedmontese style, contains a filling of nettles, bruscandoli and dandelion flavored with herbs and spices and pickled lemon (which can be found online or in oriental specialty shops or do at home); the dish is completed with a walnuts sauce, chopped walnuts and nettle shoots. Enjoy the dish while drinking a gin and tonic, it will accentuate the flavours.

Who is chef Daniel Canzian

Born in the Veneto region, in Conegliano, to a family of innkeepers, Daniel Canzian worked in the best kitchens in Italy and France from a very young age. The meeting with Gualtiero Marchesi is crucial: the maestro puts him in charge of his group’s restaurants in the role of executive chef. After receiving the «Pellegrino Artusi award as best young chef, in 2013 Canzian the restaurant that bears his name opens in Milan, where he states his idea of ​​cuisine that eliminates the superfluous to let the raw material speak, according to simplicity, respect for tradition and seasonality. Today he is vice president of the European board of the JRE-Jeunes Restaurateurs association.

Gyoza recipe: grilled recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

For the grilled gyoza recipe, soak 2-3 mushrooms in warm water with a pinch of sugar and the prawns in fresh water. Mix the 0 flour with a pinch of salt and sugar and 150 g of boiling water, obtaining an elastic mixture. Let it rest in a cloth soaked in hot water for 30′.

Step 2

Blanch the cabbage leaves in lightly salted boiling water for 2′, cool them in cold water, drain them, squeeze them well and chop them.

Step 3

Chop the chives, bacon, squeezed mushrooms, spring onions, 15 g of peeled ginger and 2 blanched garlic cloves separately.

Step 4

Drain the prawns, chop them and mix them with the pork pulp and bacon; add garlic, ginger, mushrooms, spring onions, chives, 2 tablespoons of soy sauce, 2 of sesame oil, 1 of potato starch, 1 of miso, 1 teaspoon of Sichuan pepper.

Step 5

Divide the dough into 4 loaves, then into 2cm pieces, then make balls, working on a floured surface. Then roll them out with a small rolling pin into thin disks and pass them onto a floured plate, then place them on a tray.

Step 6

Fill the discs with the filling, wet the edges and close them by pinching them and overlapping the folds to obtain the typical decoration.

Step 7

Place them in the pan with a drizzle of peanut oil, cook for 1′, then add a splash of water, cover and cook for 5-6′. Make a cream by mixing a little mustard, sugar and water: it should be served alongside the ravioli. Also dissolve some in a small bowl with soy sauce and rice vinegar.

Recipe Ravioloni stuffed with cod with broad beans and salami – Italian cuisine reinvented by Gordon Ramsay


Step 1

For the ravioli with cod, broad beans and salami recipe, mix the flour with the eggs and egg yolks until you obtain a firm dough. Wrap it in cling film and let it rest in the fridge for at least 1 hour.

Step 2

Collect the cod pieces in a saucepan with 1 fresh chilli pepper divided in half, the spring onion, the potato cut into small pieces, 25 g of oil and the milk.

Step 3

Cover, bring to the heat and cook for 15-18 minutes. Drain the cod (keeping and filtering the cooking liquid) and blend it to obtain the ravioli filling.

Step 4

Cut the salami into small cubes.

Step 5

Roll out the dough into not too thin ribbons; To prevent it from drying out, work a little at a time, keeping the one you don’t use wrapped in cling film. For the decorations: distribute flower petals and chervil leaves on each ribbon, cover with a second ribbon of pastry and pass again
in the pasta machine.

Step 6

Form the ravioli: distribute some fillings well spaced on the dough ribbons, cover with another ribbon, press well all around the filling and cut out with a pastry cutter (ø 7-8 cm).

Step 7

Boil the ravioli in boiling salted water for 3 minutes, drain them and season them with the hot cod cooking liquid, the broad beans and the salami cubes.

Step 8

The right wine is a mature sparkling wine based on Pinot Noir, such as Franciacorta Pinònero Natura 2015 by Contadi Castaldi which after 60 months of aging is citrusy and fruity, with notes of aromatic herbs, and has the right structure for cured meats (38 euros , contadicastaldi.it).

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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