Open Ravioli with Venison Braised in Cannonau, Porcini Cream, Dark Chocolate and Black Truffle

Story of the Dish

This dish is inspired by the great luxury ingredients of Northern Italy and France, combined into a single elegant first course.

The richness of slow-braised Wagyu beef is balanced by the silky texture of seared foie gras, while an intensely reduced Barolo sauce provides depth and acidity. Fresh black truffle finishes the dish with an unmistakable earthy aroma.

Unlike a traditional stuffed raviolo, the pasta is layered with the filling exposed between each sheet, allowing every premium ingredient to remain visible. The result is a dramatic fine-dining presentation with exceptional balance between richness, acidity and aroma.

Servings

Serves 4

Ingredients

Fresh Pasta

• 2 cups Italian "00" flour

• 3 large eggs

• 1 egg yolk

• 1 tsp extra virgin olive oil

• Pinch of sea salt

Wagyu Filling

• 1 lb Wagyu chuck or short rib

• 2 tbsp olive oil

• 2 tbsp butter

• 1 onion, diced

• 1 carrot, diced

• 1 celery stalk, diced

• 3 garlic cloves

• 2 tbsp tomato paste

• 2 cups Barolo wine

• 2 cups veal stock

• 2 thyme sprigs

• 1 rosemary sprig

• 1 bay leaf

• Salt

• Fresh black pepper

Foie Gras

• 8 oz Grade A foie gras

• Fleur de sel

• Fresh cracked pepper

Barolo Reduction

• 2 cups Barolo wine

• 1 cup veal demi-glace

• 1 shallot

• 1 thyme sprig

• 1 tbsp cold butter

Parmesan Cream

• 1 cup heavy cream

• 4 oz Parmigiano Reggiano DOP (36 months), finely grated

• White pepper

Garnish

• Fresh black truffle

• Chives

• Micro herbs

• Flaky sea salt

• Extra virgin olive oil

Preparation

Braise the Wagyu

Season the beef generously with salt and pepper.

Heat the olive oil in a Dutch oven until almost smoking.

Brown the meat deeply on every side. Do not rush this step. Proper caramelization creates the foundation of the final flavor.

Remove the meat.

Add onion, carrot and celery.

Cook until golden.

Add garlic and tomato paste.

Cook another 3 minutes.

Deglaze with the Barolo, scraping every caramelized bit from the bottom.

Reduce by half.

Return the beef.

Add veal stock, thyme, rosemary and bay leaf.

Cover and cook gently for about 3½ hours until the meat falls apart effortlessly.

Remove the meat.

Reduce the braising liquid until thick and glossy.

Shred the Wagyu finely.

Mix it with enough reduced sauce to obtain a rich, moist filling.

Allow it to cool completely.

Parmesan Cream

Bring the cream to a gentle simmer.

Whisk in the Parmigiano gradually.

Blend until perfectly smooth.

Pass through a fine sieve.

Keep warm.

Barolo Reduction

Combine Barolo, shallot and thyme.

Reduce slowly until almost syrupy.

Add demi-glace.

Reduce again until glossy.

Whisk in cold butter at the very end.

The consistency should lightly coat a spoon.

Foie Gras

Slice into thick medallions.

Season lightly.

Heat a dry cast-iron pan until extremely hot.

Sear each side for approximately 30–40 seconds.

Transfer immediately to paper towels.

Do not overcook.

Pasta

Prepare fresh pasta as described in the previous recipe.

Roll extremely thin.

Cut into 4-inch squares.

Cook in salted boiling water for about 60–90 seconds.

Transfer directly into melted butter.

Assembly

Place a spoonful of Parmesan cream in the center of a warm plate.

Lay down the first pasta sheet.

Add shredded Wagyu.

Place small cubes of foie gras around the meat.

Cover with another pasta sheet.

Repeat another layer of Wagyu.

Finish with the final pasta sheet.

Spoon the Barolo reduction around the ravioli.

Grate fresh black truffle generously over the entire dish.

Finish with chopped chives, micro herbs, a drizzle of extra virgin olive oil and a few flakes of fleur de sel.

Wine Pairing

Barolo DOCG (10–15 years old)

Alternative:

Brunello di Montalcino Riserva

Chef Tips

The Wagyu should never be chopped in a food processor. Shred it gently with forks so the fibers remain intact.

Foie gras must be served warm but not melted. Add it at the very last moment.

The Barolo reduction should be intensely flavored but never sweet.

Use a 36-month Parmigiano Reggiano for a deeper umami flavor.

Finish the dish with truffle tableside whenever possible. The aroma released at the moment of serving elevates the entire experience.

This is a true tasting-menu dish worthy of a Michelin-starred restaurant.

Chef Gianluca

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