Offer a gift certificate!
Preview

ravioli, sweet potato and homemade ricotta, warm balsamic mushroom vinaigrette

Vegetarian, Cheese, Risotto, Pasta and Rice, Brunch

Stuffed pastas and a jam-pack flavored homemade ricotta!? Count us in! Plus, a comfort pan fried mushrooms portion, toped with balsamic and herbs.

Ingredients

Recipe for 4

Pasta

2 Unit(s)
Egg
220 Gr
Wheat flour
5 Gr
Salt
30 Ml
Olive oil

Stuffing

1 Unit(s)
Sweet potatoes
125 Gr
Ricotta
2 Clove(s)
Garlic
10 Sprig(s)
Thyme

Ricotta

1 Liter(s)
Milk
150 Ml
Cream 35%
45 Ml
Lemon juice

Pan-fried mushrooms

10 Unit(s)
Oyster mushroom
6 Unit(s)
Button mushrooms
1 Pack
Shimeji mushrooms
2 Unit(s)
Green onion
10 Sprig(s)
Parsley
4 Sprig(s)
Tarragon
50 Ml
Aged balsamic vinegar
  • Salt and pepper
  • Olive oil
 Ravioli, sweet potato and homemade ricotta, warm balsamic mushroom vinaigrette

Preparation time: 75.00 min

Preheat your Oven at 400.00 °F

  • Mise-en-place

    Peel and the cut the sweet potatoes into 1cm cubes. Cut the spring onion, the tarragon and the parsley very finely. Take the leaves off the thymes. Chop the garlic, clean and slice the mushrooms.

  • Pasta

    Pour all the ingredients altogether inside a kitchenaid bowl and start mixing everything well slowly.

    Finish the dough on a clean and dry working table with your hands a good 10mins. Let it rest in the fridge 30mins.

  • Ricotta

    Heat up the milk and the cream inside a cooking pot, to reach a temperature of 80C. Mix well the lemon juice off the heat. Let it rest 5mins. Throw everything gently in a sieve covered with a clean cloth and let the mixture pass through for 30mins. Salt & pepper then reserve.

  • Stuffing

    In a bowl, put in the sweet potato cubes, the garlic and the thyme. Mix everything with a little bit of olive oil and rectifiez. Put evenly the mixture on a cooking tray covered with a parchement paper and off in the oven for 25-30mins at 400F. Make sure the sweet potato is well cooked, soft when pressing on it. Reserve while everything cools down.

  • Setting Up the pastas

    With a rolling mill, lay down the dough very finely and add a bit of flour for it not to stick. Form circles of dough with a cookie cutter then put a little bit of stuffing in the center. Lightly brush water all around each circles of dough then close them all delicately. Let them dry 30mins, if possible then cook them in salted boiling water for 2mins.

     

  • Vinaigrette

     Heat up the vegetable oil in a pan, on medium high heat. Add in the mushrooms in 3 batches, while colouring them, each 30-40secs. Salt & pepper. Put in the balsamic vinaigre and let it all reduce. Finish with the herbs and lots of olive oil.

     

Parmesan shavings is heaven on this plate!

Class with similar recipe

Monday, August 24th18:00 to 21:00
Old Montreal
80$ / pers.
AUTHENTICITY OF HOMEMADE

AUTHENTICITY OF HOMEMADE

The fresh pasta

  • Crispy tagliatelle with cacao, Limoncello butter & a Grand Marnier sabayon
  • Ravioli, sweet potato and homemade ricotta, warm balsamic mushroom vinaigrette
  • Squid ink linguini with seared bay scallops, basil & tomato sauce
More information
0 / 8

80$ / pers.
8 places disponibles

Share this unique and tasty
experience

Private and Corporate Events