I was born in South West Sardinia in the late 60s, since i was a small boy I loved watching and helping my dear mother cooking traditional local cuisine.
At the age of 14 I enrolled in "Istituto Alberghiero in Arzachena"( Hotel and Catering Insitute in the Smerald Coast) were I started to develop my passion for food.
I have worked in the hotel and catering industry since, first as a commis chef in 3 star hotels in South west of Sardinia during the summer seasons whiles tin the winter I was studying at the Hotelier school.
By the time I reached my 5th year in the hotelier school I had the opportunity to work in 5 star hotels in Costa Smeralda (Smerald Coast North of Sardinia) for three summer season, learning and understanding a great deal about Houte Cuisine and fine dining. I moved to London at the age of 19 and in the past 28 years I have enriched my knowledge of cooking techniques and flavors even further having worked along side fantastic chefs from India, China,Spain,Lebanon and many more working as a chef de Partie in several restaurants in the financial heart of London "The City" During such time I have also had the opportunity to come out of the kitchen and Manage several restaurants in Self ridges (Exclusive shopping store,with the same prestige as Harrods), for over 8 years.
After that time I have worked for 3 years at the Barbican centre( One of the biggest art and cultural centers in London) as a Senior Restaurant Manager and Assistant Food and Beverage Manager.
During such time I have enjoyed the experience and I have learned great amounts in regard of marketing,coordinating people and events and much more.
Now I am back to where my passion is, in the kitchen,and I am thoroughly enjoying it.
Currently I am The Head Chef of three Academies in South East London, producing over 2000 meals per day, I have come full circle and that is were I belong.
I am still learning and passing on my knowledge to my staff, that is what I love and may it long continue.
Company - Restaurant: Head Chef Harris Academy Crystal Palace
Location: London England
Ravioli Sardi di Mamma Delfina (Delfina that now is 93 years old)
Prep. time: 1.30
Cook Time: 10
Difficulty: 2 out of 5
The pasta dough Ingredients:
600gr "00" flour
240 ml warm water
make a wheel in the center of the flour, add the salt that has been devolved into the water and mix gently.
when the dough is uniform work it and stretch it until very smooth and elastic.
use the pasta machine to produce a "Sfoglia"or rolling pin.
The filling Ingredients:
400gr fresh Pecorino Sardo (still soft and moist)
400gr fresh ricotta
150gr parmigiano grated
1 lemon zest
1 pinch of grated nutmeg
100gr of beets steamed and chopped
3 whole eggs
mix all the ingredients into a firm paste then roll small ball sand set aside.
Use the individual ball to make the ravioli.
1 finely chopped inion
2 finely chopped medium carrots
2 finely chopped celery stalk
300gr minced lamb
1/2 bunch of minted basil
3 tins of tomato
1 pinch of sugar
Gently stir fry in olive oil the onion, carrot, celery and basil, for 4/5 minutes,add the mince and cook until browned.
Add the tinned tomato and the sugar, leave to simmer for 45 minutes,to finish add salt to taste.
the sauce should look dense and rich, perfect with the ravioli.
Instead of Beets you can use spinach.
Check more recipes from Chef Mauro Raspa