Stuffed with smoked provola and buffalo ricotta, Antonino Cannavacciuolo's ravioli are a first course that envelops the palate and pleases the eye.

Ingredients for 4 people

For the provolone filling

200 g fresh smoked provola
natural salt to taste
pepper to taste
100 g fresh buffalo ricotta
Italian extra virgin olive oil

For the ravioli

400 g potatoes
2 egg yolks
50 g flour
40 g cornstarch
55 g Parmigiano cheese
1 bay leaf
1 juniper berry
semolina to taste
natural salt to taste
pepper to taste

For the raviolo sauce

8 tufts of tender turnip greens
1 clove of garlic
vegetable broth to taste
ice to taste
natural salt to taste
pepper to taste
Italian extra virgin olive oil

For the blue potato chips

2 blue potatoes
natural salt to taste
Maldon salt to taste

For the provolone drippings

300 g fresh smoked provola
200 ml milk
100 ml cream
20 g flour
40 g butter

For the vegetable base

1 eggplant
1 leek
2 onions
1 carrot
5 shallots
10 ripe mushrooms
7 g tapioca powder
balsamic vinegar to taste
butter to taste
natural salt to taste
Italian extra virgin olive oil
1 aromatic bunch (thyme, marjoram, rosemary and sage)

Procedure

For the provolone filling

Cut the smoked provola into small, regular cubes, then in a bastard combine it with the previously sieved ricotta and cream with salt, pepper, and oil, softening if necessary with the provola's preserving water.

Form into balls.

For the ravioli.

Wash the potatoes and immerse them in a saucepan full of salted water with 1 bay leaf and 1 juniper berry. Cook them being careful not to reach too high a temperature. When they are ready (check for doneness with a kitchen pin), drain them, peel them while still hot and mash them in a potato masher. On a wooden pastry board, combine the potatoes with the flour, cornstarch, Parmigiano, a pinch of salt and pepper, and last the egg yolks.

Knead quickly, then form into a ball and let it rest for a few minutes.

Dust some flour on the pastry board and with a rolling pin roll out the dough and divide it into two strips. On one strip place the balls of filling evenly spaced, cover with the other strip and with the help of a pastry cup cut out buttons. Store on a plate covered with a sheet of baking paper and a layer of semolina.

For the raviolo sauce

Wash and lightly twist the stem of the turnip greens. Blanch them in salted boiling water and cool in ice water, then drain and pat dry. In a saucepan, sauté garlic in oil, add turnip greens, let them season lightly and moisten with vegetable stock. Season to taste.

Cook the ravioli in boiling salted water, drain and move them to the casserole with the turnip greens, season slightly and toss with oil.

For the blue potato chips

Wash the potatoes and cook them in salted water. Once ready, peel and freeze them.

Grate with a coarse grater on a baking sheet covered with parchment paper. Add flakes of Maldon salt and bake in a 60° oven for a few hours. Once crisp, remove from the oven, break apart with your hands and serve.

For the provolone drippings

Cut up the smoked provola, then combine it with the milk and cream, seal the container with foil and microwave for 15 minutes at maximum power. Allow to cool and chinois.

In a saucepan, bring the provolone drippings to a boil. Separately, melt 40 g of butter, add 20 g of flour at once and with the help of a whisk mix, taking care not to form lumps. Pour in the drippings, bring to the boil again, always turning with the whisk, and cook for a few more minutes until a creamy consistency is achieved. Season with salt and oil.

For the vegetable base

Wash all the vegetables except the onions and peel them, cut them into small pieces and spread them out on a plate seasoned with oil and a pinch of salt. Bake in the oven at 180° for about 25-30 minutes (watch out for caramelization: they should be well colored but not burned).

Slice the onions and roast them in a pan.

In a saucepan, combine the chopped vegetables with the onions and the aromatic bouquet. Allow to flavor, then add butter and deglaze three times, reducing each time to a simmer. Deglaze with a drizzle of balsamic vinegar, douse with water until covered, and cook for about 45 minutes more.

Let cool and strain through a colander covered with a cloth. Store in the refrigerator. The next day, use a spoon to remove the congealed fat at the top.

Pour the bottom into a saucepan and reduce to a syrupy consistency. Bring it to a boil, add the tapioca powder and dissolve it with a whisk. Strain through the chinois.

How to serve

In a large bowl, pour the smoked provolone sauce and vegetable base, lay the ravioli in a circle on top and finish with the blue potato chips, turnip greens and a drizzle of oil.

Find all of the chef's recipes here

Cover photo: @Stefano Fusaro