Recipe: Wildebeest’s Vacche Rosse raviole

With all the rain in the forecast, there’s nothing like a rich pasta to make you feel cozy inside.

Today we’re joined by chef Ian McHale from Vancouver’s Wildebeest restaurant, with a recipe to help you elevate plain old pasta to something that will wow your guests.

Follow along for his recipe for Vacche Rosse ravioli with mushroom consommé, garlic puree, spruce tips and pickled mushrooms.

Ingredients

Saffron Water

  • 500ml hot water
  • 1g saffron

Ravioli Filling

  • 250g Vacche Rosse Parmesan (finely chopped)
  • 100g all-purpose flour
  • 100g unsalted butter (diced)
  • 1L milk

Ravioli Dough 

  • 500g 00 flour
  • 130g egg yolk
  • 125g saffron water (see recipe above)
  • 2.5g Kosher salt
  • 7.5g olive oil

Mushroom Broth (makes 2L)

  • 2 large onions (sliced)
  • 1 leek (roughly chopped)
  • ½ lb. Cremini mushrooms (finely chopped)
  • ½ lb. Portobello mushrooms (finely chopped)
  • 6 garlic cloves (crushed)
  • 2 sprigs of thyme
  • Soy sauce (to taste)

Garlic Puree

  • 100g garlic (peeled)
  • 250ml heavy whipping cream

Spruce Tip Oil

  • 1Tbsp. spruce tip
  • 100ml canola oil
  • A handful of spinach

Pickled Mushrooms

  • 100ml sherry vinegar
  • 100g caster sugar
  • 100ml Madeira
  • 100g Shmeiji mushrooms

Method

Safron water

Ravioli Filling

Ravioli Dough 

Mushroom Broth

Garlic Puree

Spruce Tip Oil

Pickled Mushrooms

Complete the dish

Find more Global BC recipes here

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