Raviolo is a larger, individual version of the better-known ravioli and it is thought that both originated in Liguria as a means of using leftover foods. The original name, rabiole, means ‘bits and pieces’.

To prepare the stuffing
Preheat the oven to 190°C (375°F). Heat a heavy-based frying pan over a high heat until smoking. Add the oil and then the mushrooms and sauté for a few seconds. Add the butter and heat to a nut-brown foam. Add the garlic and herbs and cook until everything is golden brown and caramelised. Season well and add a drop of fresh lemon juice. Remove from the heat and drain in a colander, reserving the pan juices.

Heat an oven-proof, heavy-based frying pan over a medium heat. Add the walnuts and walnut oil and toss briefly. Season with salt and pepper then place in oven, and roast for 8 minutes until the walnuts are golden, aromatic and crunchy. Drain in the colander with the mushrooms, reserving the oil with the pan juices.

When cool enough to handle, chop the mushrooms and walnuts with a large very sharp knife to achieve a coarse duxelles. Tip into a mixing bowl and add enough of the reserved pan juices and oil to form a moist stuffing. Season to taste and keep at room temperature while you prepare your pasta dough.

To assemble the ravioli
Dust your work surface lightly with flour. Roll the pasta dough through a pasta machine, working down from the thickest setting to the finest setting to form a smooth, thin sheet. Lay the pasta sheet on your work surface and cut out 16 rounds using a 10 cm (4 in) cutter.

Spoon a mound of duxelles on 8 of the pasta rounds, leaving a border around the edge. Brush this lightly with the beaten egg and place the remaining 8 pasta rounds on top. Press the edges together to seal, making sure that the pasta is pressed against the filling and there are no air gaps. Place on a lightly floured tray and refrigerate while you prepare the vegetables.

To prepare the vegetable garnish
Heat a frying pan over a high heat until almost smoking. Add the oil, followed by the butter and heat to a nut-brown foam. Add the mushrooms and garlic and caramelise until golden. Season with salt and pepper and a few drops of lemon juice.

To serve
Bring a large pan of lightly salted water to the boil and add a teaspoon of oil. Keep at a gentle simmer ready to cook the pasta. At the same time, in a separate pan, heat the almond nage to a gentle simmer.

Add the ravioli to the pan of boiling water and cook for 2 minutes. Add the green beans to the pan and cook for a further 2 minutes, by which time the pasta should be warmed through and the beans just cooked. Tip into a colander to drain then pat dry with kitchen paper and season with salt and pepper.

Use a hand-blender to whisk the almond nage to a frothy foam for 10–15 seconds. Divide the beans between 8 warmed serving plates and scatter on the mushrooms. Place a raviolo on top and spoon on the foamy nage. Finally, sprinkle with toasted
almonds and serve straight away.


Recipe from Becasse: Inspirations and Flavours by Justin North with photographs by Steven Brown. Published by Hardie Grant Books.