Tag: Walnut

Ravioli with Parmigiano Reggiano and quince mustard on a walnut and mushroom cream – Gordon Ramsay’s version

Ravioli with Parmigiano Reggiano and quince mustard on a walnut and mushroom cream


Preparing a gourmet first course for this Christmas will be very easy if you start with good ravioli, like these Ravioli Oro Rosso with Parmigiano Reggiano and quince mustard by Giovanni Rana.

They are immediately striking for their chromatic contrast and later on for their delicious combination of taste Sweet of quinces and the savory of the most famous cheese in the world!

Ruining their initial moment of fame in the mouth is unfortunately a mistake that awaits us around the corner, which is why it is necessary to choose the right seasoning to make the most of them and not cover either the parmesan version or the mustard version.

How to season ravioli

To enhance the unique filling of these ravioli, I therefore chose two elements which, while keeping the flavor of the filling intact, managed to give an extra touch to the dish: mushrooms And nuts. These ingredients will be able to add a further contrast in the mouth, especially perceptible between mustard and walnuts, but will be very delicate on the palate. And then walnuts go great with parmesan! Just think of the infinite number of existing pestos with walnuts and parmesan or all the mature cheeses in which walnuts are “embedded”.

But let’s get to the recipe for making the sauce for these ravioli.

The perfect sauce

I’ll leave, come on mushrooms cleaned and cut evenly, I brown them in a pan with garlic, oil and salt for 15-20 minutes until they are well cooked. At this point I put them in a cup with some walnuts and boiling water (where the ravioli will be cooked). We blend everything: when the cream is ready we set it aside while still hot. We will need it when plating!

I can then put them to cook Ravioli Oro Rosso with Parmigiano Reggiano and quince mustard by Giovanni Rana in lightly salted water: it will take 3 minutes. In the meantime, put a little oil in the pan and flavor it with a clove of garlic. We drain the ravioli in here and sauté them for about thirty seconds before plating them.

We are now ready to serve them with our mushroom and walnut cream and other chopped walnut kernels

Let us know if you will make this dish again and what you think! In the meantime, I greet you, I wish you happy holidays and I’ll see you for the next recipe… hello friends of MoltoFood!

Other ravioli from the Oro Rosso line to try:

Walnut and chocolate biscuits – Gordon Ramsay’s version

nut-and-chocolate biscuits


THE walnut and chocolate biscuits they are a quick and easy recipe for preparing delicious biscuits at home without molds or special equipment. They are simple to prepare and ideal to enjoy at any time of the day.

The base of the walnut and chocolate biscuits is made up of flour, sugar, eggs, oil and a pinch of yeast. To these ingredients are added the walnuts and the dark chocolatewhich give the biscuit a rich and enveloping flavour.

The nuts they can be chopped coarsely or finely, depending on your taste. The chocolate it can be dark, milk or white, depending on your preference. If you use milk, reduce the amount of sugar in the dough.

There preparation of these delicious biscuits And very simple. Mix all the dry ingredients in a bowl, then add the liquid ones and mix everything until you obtain a homogeneous mixture.

Some are formed balls of dough and flatten them lightly with your hands. Place them on a baking tray lined with baking paper and bake at 180°C for about 15 minutes or until they are golden.

They are delicious on their own, but can also be accompanied by a cup of tea or coffee and are a great choice for a snack or one breakfast greedy. Are also a great idea for a homemade gift.

Also try these cocoa biscuits with chocolate chips!

Let’s see the recipe now!

nut-and-chocolate biscuits
nut-and-chocolate biscuits

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Walnut donut with Type 2 flour – Gordon Ramsay’s version

Walnut donut with Type 2 flour


The Walnut donut with type 2 flour it is a soft and genuine breakfast cake that is simple and perfect for soaking up. In fact, the dough remains compact without crumbling, the walnuts give that crunchy note that tickles the palate.

There Flour that we use to make this dessert is that of type 2 that is the semi integral. This type of flour is characterized by large grains and a greater quantity of fiber and seed germ. And for these characteristics it is certainly to be preferred over a 00 flour, now devoid of nutritional elements.

There flour type 2 it can be used safely for many preparations: from bread to pizza, from crackers to bread sticks, from donuts to homemade pasta.

However, it is one strong flour, with a W index between 240 and 350. Also in this case, work the flour with a large amount of water, especially for long leavening doughs.

Desserts prepared with this type of semi-wholemeal flour will be healthier, more filling and more rustic.

Let's see immediately the recipe for the donut.

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