Leeds restaurants: How to cook this wild mushroom and truffle ravioli from The Crown at Boston Spa
and live on Freeview channel 276
Fabio Giuliano, 29, has recently taken over the kitchen at the Leeds gastropub - which reopened in May following a £1.2milllion renovation.
Fabio's wild mushroom ravioli is cooked in just four steps and requires just over 10 minutes of cooking time, perfect for lunch or a mid-week dinner.
Watch his video tutorial above and follow along at home.
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Hide AdIngredients: 150g wild mushrooms; 2 egg pasta sheets; parmesan; truffle oil; 400ml water
For the sauce: 1 tbsp butter; 2 tbsp water (from pasta); fresh sage
Method:
Cook off the wild mushrooms in a frying pan with the truffle oil.
Once cooked, take a pasta sheet and place the wild mushrooms in small piles with a space between each.
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Hide AdTake another pasta sheet and place on top. Using a drop of water, press down around the edges and between to form parcels.
Place the ravioli parcels into the boiling water and cook for approx 8 minutes. Meanwhile, place butter and sage into a frying pan while adding a few tablespoons of the water from the pasta
Once the pasta is cooked, drain and add to the butter/sage sauce and toss well for a further 3 minutes
Serve and finish with fresh sage and a sprinkling of parmesan
To watch Fabio cook the recipe in a video tutorial, visit www.yorkshireveningpost.co.uk