Recipes From Our Kitchen

March 2015

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~Recipes from Our Kitchen

Ravioli Piemontesi al “plin” ~ Pinched Ravioli

Serves 10



  • 1 Kg of Manitoba or ‘00’ flour
  • 10 eggs
  • Salt to taste


  • 130 g each of pork, beef and veal, each left in one piece
  • 1 small escarole
  • 2 eggs, beaten
  • 1 handful grated Parmesan cheese
  • Salt to taste
  • Freshly ground nutmeg & black pepper (optional)
  • Extra virgin olive oil
  • 100 g butter
  • 15-20 sage leaves
  • Extra grated Parmesan cheese for garnish


  • In a large frying pan, heat the extra virgin olive oil and add the 3 pieces of meat. Sauté the meat slowly for about 1 hour (cooking time depends on the size of the meat), turning meat every so often so it cooks evenly. Salt to taste. When the meat is cooked, place it on a cutting board and chop with a mezzaluna. (If instead you use a blender, be careful not to transform the filling into a cream). Place the meat in a bowl and stir in the Parmesan Cheese and the eggs. Salt to taste and if desired, add a pinch of nutmeg and black pepper.

    Cook the escarole in boiling water for 1-2 minutes. Drain well and chop into small pieces before adding to the meat mixture. Combine well and set aside. This is the filling for your ravioli.

    Prepare the dough by pouring the flour on a work surface and making a well in the center. In the center, add the eggs and salt. Using a fork, beat together the eggs and begin to incorporate the flour. The dough will start to come together when half of the flour is incorporated. Start kneading the dough, using the palms of your hands, for about 15 minutes, adding any of the remaining flour, until you obtain a supple, slightly sticky dough. Wrap the dough in plastic film, and leave to rest at room temperature. After 30 minutes, pass the dough several times though a pasta machine until you have a thin sheet, using the smallest machine setting. Assemble ravioli by cutting long strips of pasta about 5cm wide and spooning amounts of filling along one half of each strip. Fold dough over and press around each spoon of filling to close. Using a pasta cutter or even a knife, cut between one ravioli and the next. Continue until all pasta and filling has been used.

    Cook the ravioli in abundant boiling salted water for 4 minutes; they’ll float to the top when ready, so be careful not to overcrowd the pot. While your pasta cooks, melt the butter in a large sauté pan and continue cooking until golden brown in color. Add sage leaves and remove from heat. Drain the pasta and but save some cooking water. Add the pasta to the pan with the butter, add a little cooking water and return to heat. Add the cheese, toss to blend and serve immediately.

    **In times of old, when these ravioli were made for special occasions, often there were not enough plates to go around and the ravioli were served ‘al tovagliolo’ or ‘on the napkin’. In other words, once drained, they would be laid out on an immaculate linen napkin. They can be served with butter and sage, or with a roast meat sauce, meat ragù, and when in season, with butter and white truffle.

Chef Eneo’s Tajarin Pasta with Beef & Red Wine Ragù

Serves 10


For the dough:

  • 1 kilo of ‘00’ flour
  • 33 egg yolks plus 2 whole eggs

For the Ragù:

  • 500 g piece of Fassone beef, chopped* (Fassone is a local breed of cattle – you can substitute with your own local beef)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 piece of celery, chopped
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • ½ glass Barbera wine
  • Salt and pepper to taste
  • 300 g peeled tomatoes, chopped


First prepare the Tajarin pasta. On a work surface, mix the flour, egg yolks and whole eggs and knead to form a smooth, pliable dough. Form the dough into a ball, cover with a clean tea towel set aside to rest for at least 15 minutes. Pass the dough several times though a pasta machine until you have a very thin sheet and then cut in long, thin strips approximately 1cm in width.

To make the ragù, warm the butter and the extra virgin olive oil over a low heat add the carrot, the celery and the onion. Mix together and sauté until the vegetables turn golden brown. Then, using a sharp knife, chop the Fassona (or other beef) into very small pieces (but not with the meat grinder). Add the meat to the vegetables and sauté for a few minutes. Add the Barbera wine, allow to evaporate, then add the chopped tomatoes and slow cook over a low heat, adding a little water from time to time if meat seems dry. After three hours the Ragù will be ready for dressing your home made tajarin.

Cook the pasta in abundant salted boiling water. When the pasta floats to the top of the water it is cooked. Drain and add to ragù sauce. Toss together and serve immediately. Buon Appetito!

Chef Carla’s Vitello Nocciolato ~ Veal With Hazelnut

Serves 6 – 8


    For the Meat:

  • 1 piece of veal, about 2 kg
  • 3 tablespoons extra virgin olive oil *
  • 1 onion, chopped
  • 1 carrot, chopped
  • Salt to taste

For the mayonnaise:

  • 500 ml hazelnut oil
  • 4 egg yolks
  • Sea salt to taste


Preheat the oven to 190° (375°F).

Rub the extra virgin olive oil over the entire surface of the meat and sprinkle with salt. Start cooking the meat in the oven with the carrot and onion, initially at 190° (375° F) for half an hour, to brown it. Then lower the heat to 100° (225°F). The roast should take a further one to one and a half hours to cook. The meat should be pink in the center, never overcooked.

To make the mayonnaise, whisk the egg yolks by hand or with an electric beater and very, very slowly add the hazelnut oil, whisking constantly until mayonnaise is thick and light in color.

When the veal is cooked, cut in thin slices and serve with this special mayonnaise. A slice of meat with this special hazelnut mayonnaise is one of the most typical local dishes of the Langa Piemontese around Cortemilia, the village in which Carla was born.