The art of ravioli making at Botticino,Trident

A special sit down lunch

I  recently had the pleasure of being invited to Botticino at Trident for lunch. The restaurant presents traditional Italian cuisine from regions of Piedmont, Lombardy, Emilia Romagna, Tuscany and Lazio presented with a contemporary touch. A well designed menu with good wine and conversations flowing, an afternoon well organized by the host and the restaurant.  The theme of the afternoon lunch was ravioli making, where the head chef of the restaurant, Vikas Vichare showed us the art of making ravioli.

Ravioli is an art of perfecting  shape which transforms into a divine taste. A perfect ravioli should melt in your mouth, allowing the flavours (stuffing) to ooze out and tickle your senses.

Ravioli can be made with an electric pasta machine or by hand using a rolling pin, which is a more tedious process. As the chef explained, the dough is kneaded harder than our Indian puri dough. The process of kneading and transforming into thin sheets is a visual treat.

Chef  Vikas used a stuffing of boneless chicken coated with cream and mascarpone. Stuffing can be anything that you like – eggs, spinach and ricotta, or mushroom. Herbs also play an essential role in flavouring ravioli.

Processing pasta dough for making pasta sheets

Filling and cutting into a perfect ravioli

Ravioli of chicken and mascarpone with mushroom cream and pinenuts

Lunch was carried forward after the demo. Each course was well presented by the chef himself, accompanied with some red wine – Nipozzano Cianti 2007 Riserva.

Amuse Bouche – Caprese salad, which is tomato and buffalo mozzarella served with basil and extra virgin olive oil

Pear and pecorino salad with arugula and balsamic dressing

Chilli and fennel crusted snapper with olives, potatoes and orange sauce

Home made ice creams – stracciatella, lemon cheesecake and sea salt and burnt sugar

Chef mentioned in one of his interviews that Botticino, infuses each dish with elements of their own without compromising on their authenticity. True to it’s word,  flavour in each dish was so distinct that every dish had a character to it. The taste, texture all seemed to match so well, that at the end of each course you were left with a satisfied smile.

A new thing that I learned is that you need to acquire a taste for grappa. Botticino has an exclusive collection of grappa; as the restaurant mentioned it’s an acquired taste. Indians are now catching up to the taste of grappa. Grappa is also sprayed in the morning cuppa of coffee in Italy to kick start the day.

Going alone? Fret not. You will always have company at the bar

Thank you Nikhil for a lovely experience. Nikhil blogs at Nonchalant Gourmand.

Want to make ravioli at home, here are some links to help:

Pioneer Woman

Delicious Days

One Comment on “The art of ravioli making at Botticino,Trident”

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