Of all the deliciously fresh delights Chef Corrado cooks up at the Ritz-Carlton’s Italian eatery, this dish is his personal favourite – and he’s not short on reasons why…
Chef Corrado says: ‘I have chosen the buffalo mozzarella ravioli for a few different reasons: one, buffalo mozzarella is a very authentic Italian product; two, nobody does buffalo mozzarella ravioli in Dubai; three, the sauce tastes fantastic and is very Italian; four, it’s a different approach to a classic dish; five it’s a nice vegetarian hot dish if you take out the anchovies; six, it is an easy dish reinvented, but it has a large identity; and, finally, it looks good and tastes awesome!’
• 400g flour
• 3 eggs
• 1 egg white
• Pinch of salt
• 5ml good olive oil
• 500ml water
• 500g buffalo mozzarella ravioli
• 150g pitted green and black olives
• 50g butter
• 2 cloves of garlic, minced
• 1 tbsp capers
• 1 tbsp parsley
• 200g tomatoes, peeled, seeded and diced
• 125ml olive oil
• 4 anchovy fillets (optional)
1 Blend flour, oil, eggs, salt and water in food processor until mixture begins to form a ball.
2 Add more water, drop by drop, in case dough is too dry (dough should be firm and not sticky).
3 Let the dough knead for 15 seconds more.
4 Transfer dough to a surface covered in flour, cover with a bowl and let it stand for one hour in room temperature in order for the gluten to relax (this makes the rolling easier).
5 After the hour’s up, roll the dough very thin, about one millimeter, and cut into squares of 10x10cm.
6 Place 30g of buffalo mozzarella, basil pesto, oregano, salt and black pepper in each square.
7 Turn the filled squares into a tube-shaped package.
8 Apply water on both sides and press with the side of a knife so it’s shaped a bit like a bonbon.
9 Cook the ravioli in boiling water for five minutes.
10 Take pan off the fire and drain the water from pasta. Gently heat the oil and butter in a pan
12 Add garlic, capers and tomatoes and cook on a medium heat for 15 minutes.
13 Place three ravioli’s on a plate as in the image. Pour the sauce over the ravioli, sprinkle with parsley and garnish with olives.
Name: Corrado Pani
Chef Corrado developed his culinary skills at the Eleonora Culinary School in Alghero, Italy, and later travelled the world aboard cruise ships for more than 10 years. Chef Pani then returned to his beloved Italy to open two fine-dining restaurants on the island of Sardinia, serving delicacies of the sea. He joined the team at Splendido, Ritz-Carlton, just over a month ago.