I ravioli in un due stelle Michelin toscano con Gaetano Trovato - Arnolfo**

Ingredients

• 200 g Semolina Flour (fine semolina for strength)
• 200 g Soft Wheat Flour (all‑purpose flour for silkiness)
• 21 pcs Egg Yolks (room temperature, provides elasticity)
• 1 pcs Whole Egg (helps bind the dough)
• 2 tbsp Water (to adjust dough moisture)
• 300 g Chanterelle Mushrooms (cleaned, whole then chopped)
• 1 pcs Shallot (finely diced)
• 100 g Potato (peeled and diced, adds body to filling)
• 1 tbsp Wild Mint Leaves (fresh, finely chopped)
• 2 tbsp Olive Oil (extra virgin for sautéing)
• 300 g Onion (Certaldo variety) (thinly sliced, local sweet onion)
• 100 ml Red Wine (Chianti) (dry Chianti, for simmering onions)
• 1 tbsp Vinegar (white wine vinegar)
• 1 tsp Sugar
• 1 tsp Salt
• 0.1 g Saffron Threads (a pinch, steeped in warm broth)
• 200 ml Chicken or Vegetable Broth (low‑salt)
• 30 g Unsalted Butter (cut into cubes)
• 100 ml Heavy Cream (for sauce and chestnut cream)
• 100 g Chestnut Puree (smooth, from canned or fresh boiled chestnuts)
• 20 g Grated Chestnut (for garnish)
• 2 pcs Chestnut Flour Wafer (store‑bought, for plating)
• 2 pcs Vegetable Carbon Wafer (black wafer made from vegetable carbon, optional)

Instructions

1. Prepare the Pasta Dough

   In a mixing bowl combine semolina flour and soft wheat flour. Make a well, add 21 egg yolks, the whole egg, and water. Mix with a whisk until a shaggy dough forms, then knead by hand until smooth and elastic.

   Time: PT15M

2. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

   Temperature: 25°C

3. Make Chanterelle Filling

   Heat olive oil in a sauté pan over medium heat. Add the shallot and sauté until translucent. Add chopped chanterelles and cook until their water evaporates. Add diced potato and a splash of water, cover and simmer until the potato is soft. Mash lightly, stir in chopped wild mint, season with salt and pepper, then set aside to cool.

   Time: PT20M

   Temperature: Medium heat

4. Make Onion Filling

   Slice the onions thinly and place them in a saucepan. Sprinkle with vinegar, sugar, and salt. Cook over low heat, stirring occasionally, until the onions release their moisture and become soft. Add Chianti red wine, increase heat, and simmer until the liquid evaporates and the mixture is thick and glossy.

   Time: PT30M

   Temperature: Low to medium heat

5. Roll Out the Dough

   Divide the rested dough into 4 portions. Lightly flour a work surface, then use a pasta machine or rolling pin to roll each portion into an ultra‑thin sheet—almost translucent. Dust with a little flour to prevent sticking.

   Time: PT10M

6. Shape Filled Pappardelle (Giant Raviolo)

   Lay a sheet of dough on a damp linen cloth. Lightly brush the surface with water. Place a line of chanterelle filling along the sheet, fold the sheet over, and press around the filling to seal. Using a ruler, cut long strips (≈2 cm wide) and shape each strip into a rectangular “pappardelle” that is closed on one side. Press the edges with a fingertip to remove air pockets.

   Time: PT10M

7. Shape Agnolotti

   Sprinkle a little water on the dough sheet, then place small mounds of onion filling spaced 2 cm apart. Fold the sheet over, press around each mound, and cut between them to create classic agnolotti shapes. Pinch the edges to seal.

   Time: PT8M

8. Shape Tortello

   Cut the dough into 8 cm circles. Place a spoonful of chanterelle filling in the center, fold the circle into a half‑moon, press out the air, then bring the two corners together and seal, creating a traditional tortello shape.

   Time: PT7M

9. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Gently drop the filled pasta pieces and cook for 2–3 minutes, or until they float and the dough is al dente. Remove with a slotted spoon and set aside.

   Time: PT10M

   Temperature: Boiling

10. Prepare Saffron Sauce

    Warm the broth in a saucepan, add the saffron threads and let steep for 5 minutes. Stir in butter until melted, then add heavy cream, season with salt, and keep warm on low heat.

    Time: PT8M

    Temperature: Low heat

11. Make Chestnut Cream

    Combine chestnut puree and heavy cream in a small saucepan, heat gently while stirring until smooth and slightly thickened. Add a pinch of salt and keep warm.

    Time: PT5M

    Temperature: Low heat

12. Plate and Garnish

    Place a spoonful of saffron sauce in the center of each plate, arrange the cooked pasta pieces on top, drizzle with chestnut cream, scatter grated chestnut, and add chestnut‑flour and vegetable‑carbon wafers for texture.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g