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Ravioli Del Plin, Seasonal Mushrooms – Vincenzo Gatti

 

Ravioli Del Plin, Seasonal Mushrooms, Parmesan, Celery

For Pasta Dough

INGREDIENTS

Semola                                                           200 Gr

Egg Yolks                                                    6-8 Pcs

Salt                                                                          10 Gr

 

For Stuffing

INGREDIENTS

Pork Loin                                                   200 Gr

Veal                                                                    200 Gr

Carrot                                                         100 Gr

Onion                                                         100 Gr

Celery                                                         50 Gr

Red Wine                                                   10 Cl

Chicken Stock                                         1 L

Egg                                                                          2 Pc

Mustard                                                                  1 Tbsp

Tomato paste                                         1 Tbsp

Rosemary                                                   10 Gr

Parmesan Cheese                      20 Gr

Salt                                                                         10 Gr

Pepper                                                                   5 Gr

 

For Sautéed Mushrooms

INGREDIENTS

Morel Mushroom                                    200 Gr

Porcini Mushroom                                  200 Gr

Garlic                                                     5 Gr

Sage                                                                    2 leaves

Butter                                                      10 Gr

 

 

 

 

For Garnish

INGREDIENTS

Celery Leaves                                        12 Pcs

Black Truffle                                           20 Gr

 

Preparation / Presentation

Place the semolina on a wooden board or in a bowl. Make a well in the center and crack egg yolk into it.

Mix together with salt and olive oil until eggs are absorbed. Then flour each hand and begin to knead until obtaining a smooth, silky and elastic dough. Cover with cling film and keep it resting for at least 30 minutes at room temperature.

Cut the pork and veal into chunks about 3×3 cm. Peel the vegetables and cut in chunks as well. Heat up a frying pan and sear the veal and pork. After remove the meat and add the vegetables into the same pan. Roast the vegetables for about 5 minutes before adding 1 tablespoon of Dijon mustard and tomato paste. Add the red wine and reduce half before adding the chicken stock. Place the Pork and Veal back into the stock, add some fresh rosemary and cover the pot, cook until soft for about 60 minutes. Once the meat is soft, remove it and strain the stock. Shred the meat into small pieces, add the egg and parmesan cheese plus a bit of the strained gravy.

Dust a rolling pin with flour to prevent sticking. Roll out the pasta dough until it’s about 1 mm thick. (Or use a pasta mashine if have). With a cookie cutter, cut out squares in the dough about 6×6 cm diameter. Take the ravioli filling and place a tablespoon of it in the middle of the dough. Fold the dough to shape and pinch the edges together.

Fill a large pot with water, add salt and bring to boil. Place the ravioli in the boiling water gently and let them simmer for about 5 minutes. In the meantime heat up a frying pan and panfry mushrooms with a pinch of sea salt, pepper and fresh sage. Add the butter and gravy from the meat before and place the ravioli in it.

Put the ravioli into a deep plate, add the mushrooms on top, some fresh black truffle, celery leafs and parmesan shavings.

 

The perfect wine:

Bodegas Caro’s Caro, with its blend of Malbec and Cabernet Sauvignon, has an intense nose of red and black fruits, with notes of spiced bread, liquorice and vanilla. Fleshy and complex, with elegant tannins, it has good length and partners perfectly with the ravioli del Plin with seasonal mushrooms and Parmesan of Chef Vincenzo Gatti.

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