Make C|Prime’s Ravioli Uovo Raviolo

To celebrate C|Prime‘s new summer menu, we asked chef Behshad Zolnasr to share one of his favourite recipes featuring the season’s bounty. —Vita Daily

Ravioli Uovo Raviolo

Filling:
Ricotta 1x 250g tub
Parmesan ½ cup (fresh grated) 
Fresh truffle (or paste) 1-2 tablespoons (depending on intensity)
Truffle oil 1 tablespoon (good quality) 
Salt pinch
Pepper pinch

Add all your ingredients to a blender and blend until smooth. Once filling is mixed add your filling to a piping bag and set aside in the fridge for at least 30 minutes.

Pasta Dough:
500grams Caputo flour OR all purpose
5 egg yolks
1 egg
1 teaspoon Kosher salt
200mL of cold water
50mL olive oil

First mix your flour and salt mixture and set aside. Secondly, mix your egg, yolks, water, olive oil until they have fully emulsified. Pour your flour on a worktop bench and create a well in the center. Add your egg mixture and slowly start mixing flower into the egg mixture until everything is incorporated. Knead dough for 5-10 minutes until a smooth ball is formed. Wrap the ball in plastic wrap and leave in the fridge for at least 30 minutes until you need it. When rolling the pasta dough add a small amount of flower in each layer of dough when moving down through the dial of the pasta machine. For the perfect raviolo thickness I recommend stopping at dial 8.

Once pasta is rolled to the desired thickness pipe your filling onto your pasta sheet roughly 2inches in circumference, once you’ve piped two layers one on top of another you can add one egg yolk in the middle of your filling. Gently press the filling in towards the yolk protecting it on all sides. Once your egg yolk is covered brush the pasta sheet with a thin layer of water. Gently add another layer of pasta on top pushing all air bubbles out. Using a ring mold cut the raviolo leaving 1 inch in circumference around the filling. When your raviolo is made, place into simmering salted water for 90 seconds. Add your raviolo to your pasta sauce and emulsify your sauce. Gently place onto your plate and serve!

Sauce:
2-3 tablespoons butter
5-6 pieces porcini mushrooms reconstituted in warm water.
2 tablespoons of the mushroom water
1 large pinch salt

Melt your butter in a frying pan over medium low heat. Once melted add your porcini mushrooms and season with salt. Once your mushrooms are warm and a couple tablespoons of your porcini stock and set aside as you want to finish your raviolo in the pan before serving.

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