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Chef Vincenzo Garofalo: Ravioli di Ricotta di Pecora, Zucca, Funghi e Nocciole

Ravioli di Ricotta di Pecora, Zucca, Funghi e Nocciole

Prep time 45 min

Cook time 10 min

Serves 4 people


20 baby kale leaves

20gr hazelnut

1/2 bunch parsley

50gr butter

Ingredients For the pasta:

200gr 00 flower

75gr semolina

7 egg yolk

1gr evo

2gr salt

Ingredients For the filling:

100gr sheep ricotta

25gr pecorino romano

25gr pecorino toscano

2 eggs

salt and white pepper to taste

For the chiodini mushroom sauce:

1 chiodini mushroom

1 garlic

1 thyme spring

extra virgin olive oil


For the filling mix all the ingredient together and then transfer in a pastry bag.

For the pasta combine all the ingredients and knead until the dough is smooth and elastic,

then allow the dough to rest in the refrigerator. Roll the dough with a pasta machine

and make 2 pasta sheets, pipe the filling on one of the pasta sheet and then close

with the other pasta sheets, make the ravioli shape using a ring mold. For the butternut squash puree cook all the ingredient together in water until the squash is soft then blend all together in a Vitamix.

For the chiodini heat the oil and add the garlic thyme and mushroom, cook for one minutes and then cool down. Cook the ravioli for 3 minutes in salted water, in a sautee pan mix the butter with some hot water, salt and chopped parsley then pour the pasta and mix. In around plate pour some butternut squash puree, place the ravioli on top like and half moon and garnish with chiodini mushroom, toasted hazelnut and crispy baby kale.

Wine Pairing:




Check more recipes from: Chef Vincenzo Garofalo

#ChefVincenzoGarofalo #RaviolidiRicotta #recipeoftheday #ClassicItalianrecipe

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