Homemade Ravioli with mushrooms, burrata and balsamic vinegar reduction
chef Lorenzo Salami teaches us to prepare homemade ravioli
Naturally weather-proof, durable, and beautiful, granite is the perfect material for an outdoor kitchen. We’ve hand-selected a stunning Belvedere Vintage granite for talented chef Lorenzo Salami to prepare some of his signature dishes in our very own stone yard.
Watch Lorenzo in conversation with Donna Thacker, presenter at Seriously Good Food of Marlow, making home-made ravioli stuffed with mushrooms, a delicious version of this Italian classic.
Homemade Ravioli with mushrooms, burrata and balsamic vinegar reduction
by Lorenzo Salami
Serves: 4 people
Preparation: 2.5 hours
Cooking: 4 minutes
ingredients
for the pasta
275g pasta flour
180g egg yolk
2 tsp extra virgin olive oil
5g salt
for the filling
500g button mushrooms
200g mascarpone cheese
50g parmesan
1 shallot
1 clove garlic
20g butter
thyme, salt, black pepper
to finish
2 burrata
mushroom carpaccio
50g balsamic vinegar reduction
preparation
Mix all the pasta ingredients by hand (or in a food processor), wrap the dough tightly in cling film and rest in the fridge for at least 1 hour before using.
Meanwhile, finely chop the shallot and mushrooms and sweat them in a pan over a medium heat with the butter, one clove of garlic (whole), and thyme until all the water in the mushrooms has evaporated.
Remove the garlic and thyme stems, and leave the mushroom mixture to cool in the fridge.
Once it has cooled down, mix the mushrooms with the mascarpone and grated parmesan.
Lay down the pasta in thin sheets and shape the ravioli using the mushroom filling.
Cook the pasta in salted boiling water for 4 minutes.
To serve: lay half of the burrata in the middle of the plate, arrange the ravioli all around, drizzle some balsamic reduction on top, and finish with some raw mushroom carpaccio.
project details
kitchen worktop: Belvedere Vintage granite
chef: Lorenzo Salami
presenter: Donna Thacker
production: Marco Joe Fazio creative agency
