Learn from Andrea’s eye for detail as he perfects every dish. Keep an eye out for more Taltarni paired recipes that are sure to become some of your household favourites.
Tuscan Kale and Goat Cheese Ravioli
As we welcome in Autumn, we welcome our wine of the season – the Taltarni Fumé Blanc. Celebrate Fumé Flavours by creating paired recipes, by posting your photo for the Taltarni Photo Contest… or by rewarding yourself with the Fumé Blanc limited stock wine special (available in March 2020 while stocks last).
Tuscan Kale and Goat Cheese Ravioli
Scroll down to see this perfectly paired recipe for the Taltarni Fumé Blanc, created by renowned Italian-Australian chef, Andrea Rigodanza.
Ingredients
Pasta dough
– 200g plain flour
– 100g semolina
– 3 eggs
Burnt butter sauce
– 100g unsalted butter
– 10 sage leaves chopped
Ravioli filling
– 150g ricotta
– 150g goat cheese
– 30g grated parmesan
– 1 bunch tuscan kale
– 1 egg
– 1 tbsp olive oil
– Salt & pepper
Garnish
– 12 small cooked tuscan kale leaves
– 20g shaved parmesan
– Black pepper
Serves 4
Equipment: Pasta Machine
Method
1. Knead all the pasta dough ingredients together to make a soft and smooth texture, then wrap it in cling wrap and let it rest for half an hour.
2. Heat your saucepan seasoned with olive oil. When hot, quickly toss the Tuscan kale, and add salt and pepper to taste. Once the kale is soft, remove from the heat and leave to cool.
3. Chop the cooked Tuscan kale, mix with the goat cheese, parmesan, and eggs. Add salt to taste, IF needed.
4. After the pasta dough has been sitting for 30 minutes, stretch dough using a pasta machine. Thin the pasta sheet by threading it through the machine on each number until the second last number.
5. Pour some flour on the kitchen table and lay the pasta sheet on top. Put a tablespoon of filling mix in the centre of the pasta sheet and fold the sheet over to cover the filling and to create the classic ravioli shape. Press directly around the filling to prevent it from opening during cooking stage.
6. Cut the pasta sheet with either a pasta cutter or a small kitchen knife to create the individual ravioli pieces.
7. Place your fresh ravioli in salted boiling water for 4 minutes.
8. Whilst your ravioli is cooking, make your burnt butter sauce. Simply use a small saucepan to melt the butter with chopped sage until it’s a bronze colour, then take off the heat.
9. Place the ravioli into the butter sauce and quickly toss.
10. Plate up, garnish with shaved parmesan, pepper and tuscan kale leaves.
Andrea Rigodanza
Melbourne, Australia
After having found a passion for cooking from working his family’s restaurant, Andrea Rigodanza has established his career in the culinary world as an Italian chef. Andrea possesses highly developed skills from working alongside talented chefs in fine dining and traditional restaurants both in Italy and Australia.
Fumé Flavours
Taltarni Fumé Blanc
Displaying a crisp straw colour with a fine green hue, the Taltarni Fumé Blanc exhibits varietal aromas of guava along with complex mineral and delicate oak notes. Being well balanced with a generous front palate that extends into a mouth-filling grapefruit acid, this wine lingers with a soft creamy finish. With melon flavours that softly dissipate into honeydew, this wine is a true representation of the fumé style. (rrp $26)
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