The head chef and owner of Francobollo Posto Italiano in Toronto has sent us some of his recipes to try, the first is for his Ravioli Francobollo.

Filling & Sauce Ingredients:

– 700 grams ground veal
– 250 grams bufala ricotta
– 250 grams butternut squash
– 2 cups grated parmiggiano reggiano
– 1 carrot
– 1 large white onion
– 2 celery sticks
– 40 grams butter
– 500 ml white wine
–2 tablespoons fresh sage
– ~ 1 gram pistachio paste
– ~20 grams crushed pistachios
– Truffle oil
– Olive oil

Fresh Pasta Ingredients:

– 800 grams “00” white flour
– 9 eggs

Instructions:

Fresh Pasta

– Place flour on clean, flat surface
– Shape into mound and create indent in centre
– One by one, add 8 eggs into centre (reserve 1 egg for later)
– Mix eggs and flour with fork
– Begin kneading dough by hand until consistency is achieved
– Place dough in bowl covered with saran wrap, place in fridge to chill for half an hour

Filling

– Butternut squash: preheat oven to 350 degrees, remove skin, cube, toss with salt, pepper, olive oil, place flat on pan with aluminum foil covering, bake for approximately 45 minutes
– Remove from oven and let cool
– Finely chop onion, carrot, and celery
– Sautee with olive oil on medium for several minutes
– Add ground veal and white wine, sauté until well cooked, stirring occasionally
– Remove from heat
– Mix in butternut squash, bufala ricotta, and parmiggiano by hand, ensuring all ingredients are well blended and a firm consistency
– If filling is too watery, bread crumbs can be added to achieve correct consistency
– Remove dough from fridge
– If using pasta machine, insert dough into machine to create sheets ~8 cm wide, ~70 cm long
– If making by hand, roll dough out into long narrow sheets ~8 cm wide, ~70 cm long
– Place 1 teaspoon of filling approximately 2 cm apart along top length of pasta sheet
– Take remaining egg, beat with fork/whisk, brush onto pasta sheet in between filling and around edges
– Fold over empty side of sheet on top of filling
– Press down sheet in between filling to create pockets, and along edges to seal properly
– Use ravioli cutter to cut each filled area into squares

Sauce:

– Pre-heat sauce pan to medium
– Place butter, sage, pistachio paste in heated pan, mix until creamy
– Bring a pot of water to rolling boil
– Place ravioli in boiling water for four minutes, strain
– Place in sauce and mix well

When plated, garnish with crumbled pistachios

The post Ravioli Francobollo by Francobollo Posto Italiano Chef Stephen Perrin appeared first on Toronto Guardian.