The Month's Recipe

Ravioli with capon and potatoes, parmesan mousse 36 months with thyme restricted sauce

December 5, 2018
Ravioli with Capon and Potatoes

This month the Chef Rocco de Santis gives us a special recipe for the Christmas holidays. This is a dish that you will find in the Christmas Lunch menu on 25 December 2018 that will be held in the Salone delle Feste at the Brunelleschi Hotel.

Ingredients for 4 people

For egg pasta: 1 kg semolina, 30 g salt, 8 whole eggs, 1 capon, celery as required, carrots as required onion as required, potatoes 500 gr, rosemary as required, thyme as required.

For the mousse: 250 ml of milk, 250 ml of cream, 350 gr of grated Parmesan.


As a first step, prepare the capon broth, cutting the vegetables to mirepoix, then add the capon to the vegetables in a saucepan and cover with water, bring to a boil and cook slowly for about 6 hours. Meanwhile, prepare the egg pasta by combining all the ingredients in a planetary, cover the dough with a film and let it rest for about 30 minutes.

For the parmesan mousse, combine cream and milk and allow to reduce by half, out of the heat. Add the grated Parmesan and thicken with the help of a blender, fill the siphon and load with 2 cans of gas.

Once the capon is cooked, pass the meats to the meat grinder and add the potatoes previously browned in a pan with oil, rosemary and thyme finishing baking and then crushed, mix everything seasoning with salt and pepper, parmesan and herbs like thyme and rosemary, until obtaining a homogeneous filling.

Roll out the dough in a subtle way. With the help of a dough cutter, fill with the capon and close giving the desired shape.

Cook the ravioli obtained in the capon broth, drain and sauté them in a ground of meat obtained from the browning of the carcasses of chicken, capon and beef and boiled for hours, then filtered and reduced until you get a restricted sauce to the hints of thyme. In a deep dish, lay the parmesan mousse, the ravioli and decorate with thyme leaves and a parmesan waffle.

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