SHIITAKE MUSHROOM, WHITE TRUFFLE SAUCE RAVIOLI AND PINE NUT FONDUE AND CHICKEN JUS
"CHEF'S SIGNATURE - ADVANCED RECIPE"
A fine-dining experience created by Chef Ivonne Barillari for experienced home cooks and dinner party hosts.
SHIITAKE MUSHROOM, WHITE TRUFFLE SAUCE RAVIOLI AND PINE NUT FONDUE AND CHICKEN JUS
The ravioli, with their soft and rich shiitake mushroom filling, are a perfect combination of earthy flavours and umami. Shiitake mushrooms, with their intense taste, pair beautifully with the delicate and fragrant white truffle spread, a condiment that adds a touch of elegance and an aromatic depth that enhances the dish without ever overpowering it. The pine nut fondue provides a contrasting element which, through its creamy texture, perfectly balances the earthy flavours of the mushrooms and truffle spread. Pine nuts, with their delicate aroma, envelop each bite in a velvety embrace, adding a smooth texture and a subtle sweetness that further elevates the composition. Finally, the rich and flavourful chicken jus serves as the perfect accompaniment to the dish. Its intensity enhances the delicacy of the ravioli and the truffle notes, while its savoury character completes the plate, creating a symphony of flavours that blend harmoniously together. The balance between the various ingredients is impeccable: each component has a precise role, yet none dominates the others. This preparation is not only a pleasure for the palate but also for the eyes, with warm and inviting colours that stimulate the appetite from the very first glance.
Perfect for those seeking a dining experience that is both sophisticated and comforting.
Serves 4
Ingredients for the Egg Pasta
160 g “00” flour
40 g durum wheat semolina
5 egg yolks
1 pinch of salt
A drizzle of olive oil
Ingredients for the Filling
250 g shiitake mushrooms
50 g ricotta cheese
50 g mascarpone cheese
30 g Parmesan cheese, grated
1 tbsp TRUFFITALY White Truffle Spread
Salt, to taste
Black pepper, to taste
Ingredients for the Pine Nut Fondue
60 g pine nuts
7 g white bread crumb
80 g milk
20 g crème fraîche
Ingredients for the Chicken Jus
1.5 L cold water
(After the initial cooking, approximately 900–1,000 ml will remain)
(After the final reduction, approximately 300 ml of jus will remain)
1 kg chicken bones and trimmings (carcasses, wings, necks)
1 large onion
1 carrot
1 celery stalk
1 garlic clove (optional)
1 tbsp tomato paste
100 ml dry white wine
1 sprig of thyme
1 bay leaf
Black peppercorns
Salt (to be added only at the end)
A spoon of TRUFFITALY White Truffle Butter
For the Garnish
4 shiitake mushrooms
Micro herbs
Method:
Egg Pasta
Combine the flours, egg yolks, salt, and olive oil. Knead until a smooth and homogeneous dough forms. Wrap in cling film and allow to rest for approximately 1 hour, until the dough loses its excessive elasticity
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Filling
Finely chop the shiitake mushrooms and sauté them in a small amount of butter. Blend until smooth, season with salt and pepper, then mix with the ricotta, mascarpone, Parmesan, and TRUFFITALY White Truffle Spread.
Ravioli Assembly
Roll out the pasta dough into thin sheets. Place small mounds of filling at regular intervals on the pasta sheet. Lightly mist the dough with water using a spray bottle, cover with a second sheet of pasta, and press around the filling to seal. Using a round cutter, cut out the ravioli.
Pine Nut Fondue
Soak the bread crumb in the milk. Blend the pine nuts until finely ground, then add the soaked bread crumb and continue blending until smooth. Finally, add the crème fraîche and adjust the seasoning and consistency as required.
Refrigerate until needed.
Chicken Jus
Arrange the chicken bones and trimmings on a baking tray in a single layer. Roast at 220°C for 35–45 minutes, until deeply golden and caramelised, but not burnt. Roughly chop the onion, carrot, and celery. Add them to the roasting tray during the last 10–15 minutes of cooking. Deglaze with the white wine. Transfer everything to a large saucepan. Place the roasting tray over the heat with the wine and scrape up all the caramelised residues from the bottom. Pour this liquid into the saucepan. Add the tomato paste, stir well, and cook for 2–3 minutes to remove its acidity. Add enough cold water to just cover the bones. Add the garlic, thyme, bay leaf, and peppercorns. Bring almost to a boil, then immediately reduce the heat so that the liquid barely simmers. Cook gently for at least 3 hours, skimming any impurities from the surface when necessary. Never allow the stock to boil vigorously, as this would make the jus cloudy and bitter. Strain through a fine sieve and discard the solids. Return the liquid to the heat and reduce until it becomes glossy and lightly thickened, coating the back of a spoon. Remove from the heat. Whisk in a very cold spoon of TRUFFITALY White Truffle Butter. Season with salt only at this stage.
This final step adds richness, shine, and depth of flavour.
The jus can be stored in the refrigerator for up to 3 days or frozen in cubes for future use.
Garnish
Slice the caps of the shiitake mushrooms and sauté them in a little oil and butter. Season with salt and keep warm.
Plating
Cook the ravioli in salted boiling water for a few minutes, then drain. Spoon a few tablespoons of chicken jus onto each plate, according to taste. Arrange the ravioli over the sauce, add the pine nut fondue, the sautéed shiitake mushrooms, and finish with a few micro herbs
Created by Guest Chef Ivonne Barillari Fine-Dining Culinary Specialist
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