recipe by lucia arlandini
poster by simone massoni
For the pasta
200 g whole grain flour
10 g oil
For the filling
230 g boiled potatoes
100 g parmesan cheese
35 g rind from biological mandarins
For the glaze
40 g Sabadì “Darino” chocolate
200 g Trevisan “tardivo” red chicory
Rind of a mandarin
Make a small indentation in the pile of flour and add the oil and salt, then break the eggs into it, mixing well. Add enough lukewarm water to make a pastry which is homogeneous and elastic. Roll it into a ball, cover it with cling-film and let it stand in the fridge.
Prepare the filling by boiling the potatoes. When they are cool, mash them and add the grated mandarin rind, the grated parmesan cheese and a pinch of nutmeg. Take the pastry and roll it out to the ideal thickness for ravioli and make long strips and place the filling on them. When this has been done, close the pastry so as to form the ravioli in the form of semicircles.
Clean and roughly chop the red chicory and sauté it in a non-stick frying pan for a few minutes, then add the chocolate and let it melt so that it blends well with the chicory. Cook the ravioli in abundant salted water and then place them on the bed of glazed chicory. Embellish the dish with a drizzle of oil, drops of chocolate and leaves of fresh thyme and pieces of mandarin rind.
“Wind, rain-heavy clouds, a storm is coming.”