Can you cook like a Michelin-star chef? Making pasta from scratch feels practically impossible, and we usually opt to eat out rather than botch Italian food at home, but thanks to Chef Antonio Salvatore, head chef of Michelin-star restaurant La Table d’Antonio Salvatore au Rampoldi Monte Carlo, you're about to become a kitchen star.
Salvatore is opening a new casual Italian restaurant Casa Limone in Midtown, New York, right by the Rockefeller Center. To celebrate, he's shared with us his special ravioli recipe.
Casa Limone Midtown will serve dishes inspired by southern Italy. The interior features a yellow Vespa, hanging flowers, and a stone wall to create a immersive atmosphere. The menu includes a delicious variety of pasta, pizza, and desserts, as well as Italian cocktails including the Negroni or Aperol Spritz.
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Chef Salvatore says this ravioli recipe is particularly special because of the homemade feel that comes from handmade dough.
“This recipe was inspired by my mother,” he says. “Growing up, on Sundays she would prepare ravioli at home, so I wanted to honor her with a dish on the menu at Casa Limone.”
When recreating this dish at home, be sure not to over-knead your dough. Fight the urge to constantly touch and play with it. Although the dining experience in the restaurant itself is exceptional, cooking the dish at home can be a unique experience and give you a dish that is very similar to the ravioli at Casa Limone.
Casa Limone Ravioli Recipe
- 3 cups of flour
- 4 Eggs
- ¼ teaspoon salt
- On a wooden surface, spread the flour in the shape of a crown.
- Add the eggs and a pinch of salt.
- Mix the ingredients together using your hands; knead the dough until the texture is smooth.
- 4 cups of Ricotta cheese
- ½ cup of parmesan cheese
- 1 Egg
In a large bowl, mix the well-drained ricotta cheese with an egg, parmesan cheese, and salt and pepper to taste.
- Roll out the dough.
- Using a pastry bag or two spoons, add scoops of filling.
- Layer remaining dough on top; press down to remove air and flatten.
- Cut into a square shape.
- ¾ cup of cream
- ½ cup of tomato sauce
- ½ cup of parmesan cheese
- ¼ cup of spinach
- 1.5 tablespoons of sun-dried tomatoes
- ⅛ cup of dried button mushrooms
- 2 shallots
- In a pan, sauté shallots in oil.
- Add cream, tomato sauce, parmesan cheese, and salt and pepper to taste.
- Cook over low heat until the texture is smooth and creamy.
- Cook the previously assembled ravioli in salted water and toss with the sauce.
- Finish the dish with fresh spinach, dried mushrooms, tomatoes and a hint of olive oil.