Hendricks with Fever Tree Tonic with cucumber, as part of a special Gin menu at La Bettola
Whimsical tin can pendant lighting
The menu features classic Terroni dishes with a Pugliese and Sicilian twist
The 'menu specialita' for the evening
Zuppa di Minstar with carrots, celery, onion, Romansch broccoli, tomato, potato, white beans and squash
Fritto Misto of deep fried lightly floured calamari and shrimp with fresh lemon
Insalata di Barbabietole with beets, lambs lettuce, goat cheese, candied hazelnuts and orange
Chimaera Norcina with homemade Italian sausage, black truffle shavings
and thick al dente chitarra spaghetti
Opera Atlier's exquisitely beautiful Armide
Ravioli with Asparagus, Mint and Mascarpone
Recipe courtesy of Enza Aloi, Executive Chef Terroni
17 oz tub smooth ricotta
10 oz package spinach, fresh or frozen, finely chopped
Parmigiano Reggiano, to taste
Salt and Pepper, to taste
3 1/2 cups unbleached all purpose flour
2 large eggs
3/4 cup water
2 tbsp olive oil
2 garlic cloves, chopped
4 tbsp mascarpone
2 tbsp butter
1 cup chicken stock or water
12 stalks of asparagus, chopped into 2-inch pieces
1/2 cup chopped mint
Salt and pepper, to taste
Mascarpone, for garnish
Fresh mint, for garnish
Parmigiano Reggiano, to taste
Combine the ricotta, spinach and Parmigiano-Reggiano in a medium bowl and mix until well combined. Season with salt and pepper and set aside.
To make pasta by hand, pour the flour in a mound on a clean surface and using a fork, make a well in the centre and place the eggs and water in the well, and mix well to incorporate. Knead the dough by hand to produce an elastic ball of dough, then divide into pieces and begin stretching using a pasta machine. Roll the dough into thick sheets, starting at the thickest setting, reducing the pasta setting one mark each time until you reach the final setting. For the ravioli, stretch the pasta to a thickness of less than 1/16 inch.
Place the sheet of pasta onto a lightly floured ravioli tray, and using a piping bag or two spoons, place a small amount of filling onto each square, then top with another layer of pasta. Lightly flour the top and flip the tray over. Gently press down on the tray to seal the edges. Slowly lift the tray and with a zigzagged cutter, cut along all edges and place onto a baking sheet until ready to use. If not using immediately, you can freeze the ravioli for approximately 2 hours on a cookie sheet and then place into a freezer bag to store for later use.
Cook the ravioli in a large pot of salted boiling water for a few minutes until the ravioli float to the top. Drain and add immediately to the sauce.
Heat the olive oil and garlic in a large saucepan. Add the asparagus and sauté for 2 to 3 minutes, then stir in the butter and chicken stock and continue cooking until the asparagus in tender. Once the ravioli are ready, gently place them into the sauce and add the mascarpone and stir until the sauce is incorporated. Finish with a dollop of mascarpone, fresh mint leaves and a sprinkle of parmigiano-reggiano. This recipes makes 48 ravioli, approximately 12 per person.