academia barilla  December 2007
   

Ravioli with Pecorino Gran Cru and Veal Sauce: a Lamborghini-inspired NYE gourmet recipe

Today’s recipe from the Academia Barilla / Lamborghini New Year’s Eve gourmet [...]

Logo LamborghiniToday’s recipe from the Academia Barilla / Lamborghini New Year’s Eve gourmet menu by Chef Lorenzo Boni is a traditional entree: Ravioli with Academia Barilla Pecorino Gran Cru and Veal sauce.

Barilla USA Executive Chef Lorenzo Boni designed the entire menu taking inspiration from Lamborghini vehicles to create each dish, and today’s ravioli are inspired by the sporty Lamborghini Gallardo Superleggera.

Lamborghini Gallardo Superleggera

RAVIOLI WITH ACADEMIA BARILLA PECORINO GRAN CRU AND VEAL SAUCE
(a recipe by Chef Lorenzo Boni)

INGREDIENTS for the pasta

- 1 lb flour
- 2 egg yolks
- 1 egg
- water

INGREDIENTS for the filling
- 1 lb ricotta
- 1/2 cup Academia Barilla Parmigiano Reggiano, grated
- 1 tablespoon parsley, chopped
- salt and pepper to taste

INGREDIENTS for veal sauce

- 2 lbs veal bones
- 3 stalks celery
- 1 carrot
- 1 onion
- 1 quart white wine
- black pepper to taste

Academia Barilla recipes

VEAL SAUCE PREPARATION

Brown the veal bones in the oven at 450F, adding chopped vegetables.

Let brown, deglaze with wine and reduce to half, add 1 quart of water and let cook until reduced again.

Filter through a thin colander. If needed, thicken up with a little corn starch.

RAVIOLI PREPARATION

Prepare the dough and let rest for a few hours.

Prepare the filling by mixing all the ingredients.

Make the ravioli about 1 inch diameter.

Cook in salted water. Sauté with butter and a little chicken stock.

Serve with shaved Academia Barilla Pecorino Gran Cru and reduced veal sauce drizzled on top.
Lamborghini Gallardo Superleggera

WINE PAIRING TIPS
You need a good red wine to fully enjoy these delicious ravioli. You should try Ruffino ‘Il Ducale’, Toscana 2003.

Lamborghini MurcielagoMore Lamborghini-inspired New Year’s Eve recipes will ride our blog tomorrow, with Chef Lorenzo Boni’s triumphal NYE main course: Pork tenderloin “bocconcini” wrapped in Prosciutto di Parma, drizzled with Balsamic Must and accompanied with baby greens. Tomorrow’s dish is inspired to the massive Lamborghini Murcielago LP640, an icon in the history of automotive.

Don’t speed. Don’t tailgate. Don’t drink and drive. Stay tuned with Italian Food Lovers!

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