The art of ravioli making at Botticino,TridentPosted: June 3, 2012
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.
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.
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.
Thank you Nikhil for a lovely experience. Nikhil blogs at Nonchalant Gourmand.
Want to make ravioli at home, here are some links to help: