Chef Walter’s Flavors + Knowledge: Parmigiano Ravioli With Asparagus

Wednesday, June 27, 2018
Master Chef Walter Potenza, GoLocalWorcester Food Expert

Serves 6

Making fresh pasta is always a rewarding task, especially because the freshness of the product releases the outmost flavor. In this recipe I have added fresh asparagus and zucchini, which are the stars in the beginning of summer. An unusual ingredient here is chicken liver. Many are not excited on using them, but if you are a little adventurous you may want to try them. Of course you may omit the livers if you want something more vegetable-driven, or simply add some chunks of chicken breast previously poached or sautéed.

Ingredients for the dough:

3 ½ cups all-purpose flour, or double 00, plus extra

4 eggs, large

Salt to taste

For the filling:

¾ cups Parmigiano Reggiano, grated

1/3 cup fresh unflavored bread crumbs

1 egg, large

Salt and freshly ground black pepper

¼ teaspoon freshly grated nutmeg

For the sauce:

2 tablespoons extra virgin olive oil

½ pound chicken livers, trimmed and cut into 1 inch pieces

¾ pound asparagus, trimmed and cut into 1inch pieces

1 tablespoon unsalted butter

Directions

Prepare the dough: Mound the flour on clean work surface. Make a well in the center, and add the eggs, and a pinch of salt.

Using a fork, work the flour into the eggs until it comes together. Knead the mixture until a smooth and elastic dough forms, about 10 minutes, adding more flour if necessary.

Wrap in plastic, and set aside to rest for about 30 minutes. Meanwhile, prepare the filling; in a bowl, mix the Parmigiano, bread crumbs, egg, salt, pepper and nutmeg, and set aside. Roll the dough through the setting of a pasta machine starting with the widest opening. After each pass through the machine, make the setting thinner. Finish after passing it through the thinnest setting. Using a round cookie cutter begin by cutting the sheets of dough into 2- inch disks. Top each disk with a teaspoon of the filling.

Moisten the edges of the dough with water, and seal the ravioli by folding the disk in a half to form a crescent shape, pressing out any air pockets around the filling. Tightly press the edges together. Spread the ravioli out on a large floured surface so they don’t stick together. Bring a large pot of water to a boil. In a large skillet over medium heat, warm the olive oil, and add the chicken livers. Saute until browned, then add the asparagus and the zucchini, and cook for another 6 minutes. Add salt to the water, and cook the ravioli until al dente, 5 to 6 minutes. Take the sauce skillet off the heat, and add the ravioli and butter. Too together and serve hot.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog

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