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black ravioli

Black ravioli

We are excited to share this series of five vegan Michelin star quality dishes that you can recreate at home. Recipes by Francesco Mazzei – prepared for Peroni Nastro Azzurro:

Roasted vegetable tartlet

Pinsa with roasted garlic

Vegetable fritto with watercress miso

Amaretto tiramisu and this black ravioli:

black ravioli

Ingredients

For the pasta:

250 g semolina rimacinata flour

110 ml warm water

40 g activated charcoal powder

For the filling:

500 g mixed mushrooms

60 g vegan grated cheese

250 g vegan cream cheese

8g marjoram

20 g activated charcoal powder

Salt and pepper

2 cloves of garlic

20 ml extra virgin olive oil

2 sprigs of thyme

10 g dry mushrooms

For the sauce:

2 corn on the cob

60 g plant-based butter

30 g activated charcoal powder

40 g shallots

Instructions

1

For the pasta: Mix the flour with the charcoal powder in a bowl, add in the warm water and mix well. When combined, transfer onto a table and knead by hand until smooth. Cover with cling film and leave to rest in the fridge for about an hour.

2

For the filling:

Soak the dry mushrooms in lukewarm water. Roughly chop the fresh mushrooms.

3

In a pan, heat the oil with the clove of garlic and the thyme. Add in the chopped mushrooms, season with salt and pepper and stir fry until soft.

4

Add the dry mushrooms (drained from the water and chopped) and the charcoal, let it dissolve. Remove from the heat and let cool down.

5

Once cold, mix with the rest of the ingredients and transfer into a piping bag.

6

For the sauce:

Place the corn into a pot and cover with water, bring to boil and then simmer until the corn is soft. Let the corn cool down in its own water then drain. With a knife cut alongside the corn on the cob to remove the corn.

7

In a sauté pan, sweat the chopped shallots with the plant-based butter, add in the corn and charcoal powder, some of the corn cooking water or vegetable stock and cook for about 10 minutes. Transfer into a blender and blitz until smooth. Adjust with salt and set aside.

8

To cook the pasta:

With the aid of a rolling pin or pasta machine flatten down the pasta dough to 2 mm thickness, then cut into squares of about 8cm. Place a dollop of filling in the middle of a square of pasta, cover with a second square and seal the edges well.

9

Bring a pot of salted water to boil, cook the ravioli for about a minute then drain and transfer into a serving dish. Complete with a spoonful of the warm sauce.

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