Ravioloni di Caprino con Salsa ai Porcini e Mirtilli recipe

The chefs from Certo share a goat cheese ravioli with blueberries and porcini mushroom recipe


Pasta is best when it’s fresh and homemade. And it’s even better when filled with a selection of great cheeses. Test yourself with this Italian ravioli recipe.

The recipe

500g flour
500g Semolina flour
8 eggs
2 egg yolks
1tbsp olive oil

800gms goat cheese
400gms ricotta cheese
20gms parmesan cheese
20gms chives
Salt & pepper

300g porcini mushrooms
200g blueberries
50g butter
50g parmesan cheese
1 garlic clove
Salt & pepper

1 Mix all the pasta ingredients until it becomes a smooth dough. Wrap it in cling film and let it rest for few hours in the fridge.

2 Combine all the cheeses for the filling with the help of a robot coupe then add the chopped chives and season it.

3 Roll the pasta until about 2mm thick, make 5gms filling at equal distance.

4 Brush the pasta with egg, fold it eliminate the air inside and cut with a ring.

5 Sauté the mushrooms in olive oil and garlic, add the blueberry.

6 Meanwhile cook the ravioli in salty boiling water, when al dente combine them with the sauce, add butter and parmesan, adjust the seasoning and plate it, garnish with chives sticks.

Certo is one of 22 restaurants exhibiting at Taste of Dubai 2011.
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