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Chestnut Ravioli with Sage Brown Butter by Jason Travi of La 
Terza on StarChefs.com

Photo Credit: StarChefs.com

Jason Travi
La Terza
8384 W 3rd St.
Los Angeles, CA 90036
(323) 782-8384

Biography & Interview »



Jason Travi
LA TERZA | Los Angeles

Jason Travi knew he was destined to be a chef from an early age. Growing up in a small town in New England, Travi was raised with the influence of two generations of chefs in the family. Starting his career as a dishwasher in his teens, he learned the staples of Italian-American cuisine and kitchen prep. After graduating from the Culinary Institute of America, Travi was inspired to leave life in New England and move to Los Angeles, where he trained to master large-scale fine dining under Wolfgang Puck. After a few intense years at Granita and Spago, Travi took an opportunity as executive chef at Opaline before moving on to La Terza, Gino Angelini’s casually elegant Italian eatery. At La Terza, Travi worked his culinary foundation into the rustic menu, featuring richly flavored meat dishes intensified by the wood-burning rotisserie grill. Travi recently departed from the La Terza kitchen and is pursuing the next step in his bright culinary career. His ultimate goal is to open his own restaurant with his wife, pastry chef Miho Travi.

 

Chestnut Ravioli with Sage Brown Butter
Chef Jason Travi of La Terza - Los Angeles, CA
Adapted by StarChefs.com

Yield: 5 Servings

Ingredients:

    Chestnut Filling:
  • 20 chestnuts, roasted and shelled
  • 3 Tablespoons butter
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • 1 cup ruby port
  • 2 cups mushroom stock
  • 1½ cups heavy cream
  • Salt and white pepper, to taste

    Ravioli Dough:
  • 7 eggs
  • 10½ ounces semolina flour, plus additional for dusting
  • 1 teaspoon extra virgin olive oil
  • Pinch of salt

    Sage Brown Butter:
  • 10 Tablespoons butter
  • 5 sage leaves, finely sliced
  • Salt to taste

Method:

For Chestnut Filling:
Slice the shelled chestnuts. In a heavy-bottomed pot, melt the butter. Add the chestnuts to the butter and caramelize over medium heat. Add the ground spices to the pot and let them toast for a few seconds. Add the port and deglaze the pot. Cover the pot and over low heat continue to cook the chestnuts. Stir often to prevent the chestnuts from burning. When the port is absorbed by the chestnuts, add the stock and repeat the procedure as with the port. Once the stock is absorbed, add the cream. When the cream is reduced by half, the chestnuts should be very tender and almost falling apart. Pass the mixture through a ricer or puree in a food processor. Season to taste with salt and pepper. Let the mixture cool.

For Ravioli Dough:
Make an egg wash by beating 1 egg and mixing it with a splash of water; set aside.

Using an electric mixer with a hook attachment, mix all remaining ingredients thoroughly until the dough forms into a ball. Wrap the dough tightly in plastic and allow to rest, covered, for at least 30 minutes.

Remove the plastic, and pull the dough through a pasta machine on the first or finest setting. Pull the dough through the machine several times to knead, dusting frequently with additional flour, to 1/16-inch thickness.

Spread the pasta sheet onto a flat surface. Place a teaspoon of the ravioli filling spaced 1½ inches apart on the bottom half of the pasta sheet. Use a pastry brush to spread the egg wash lightly around the mounds of filling. Fold the top half of the pasta sheet down over the bottom. Use a pasta wheel to cut out each individual, postage-stamp size ravioli (known as francoboli). Firmly seal each piece with your fingertips, making sure to press out any air caught inside.

In a large pot of salted boiling water, cook the raviolis for 3-4 minutes and strain.

For Sage Brown Butter:
In a small saucepan melt butter with sage; cook until butter turns a light brown, about 3 minutes. Season to taste with salt.

Arrange ravioli on serving plates and drizzle with sage butter.


Wine Pairing:

Grenache, Havens 'Cave Dog,' Napa Valley, California, 2004

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  •    Published: May 2006

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