Recipe from Carlo Zarri’s Cookbook
Piedmont Sensations — A journey through the region’s garden of delights.
Chef Carlo Zarri is a 3 time Olympic Chef, a celebrity chef renowned for his passion in promoting regional Italian cuisine. He is the Executive Chef of Villa San Carlo located at Cortemilia, Italy that his family owns and operates with pride and joy. Multi-talented Chef Zarri is also an AIS Sommelier and a cookbook author.
Piedmontese Ravioli
Ingredients for the pasta:
½ kg plain flour
6 eggs
1 glass warm water
Method:
Mix all the ingredients together for at least 10 minutes and roll out very thinly on a wooden board.
Ingredients for the filling:
Nettle leaves
½ onion
Fresh rosemary
1 clove of garlic
A walnut-sized piece of butter
Olive oil
Boiled chopped vegetables
Small pieces of beef or pork
1 egg
Pepper and nutmeg
Grated Parmesan
Method:
Fry the onion with the garlic and the herbs then remove the garlic. Add the meat, cut into small cubes and when this is cooked, add the white wine. When the wine has evaporated, add a little water, add salt and pepper to taste and cook half-covered with the lid. Put the cooked meat and vegetables through a mincer, and then add both together in a frying pan with the butter. Add the nutmeg and leave to cool, then, add the egg to make a paste.
How to make the ravioli:
Place a small amount of filling, about the size of a hazelnut, on the pasta. Then close it with a pinch and cut around it with the pasta cutter.
