Ravioli with Sheep Cheese

Preparation

Ravioli Dough

1. Mix 1kg semolina flour, 1kg 00 flour, 1.5kg egg yolk, 20g salt, and 50g olive oil until a smooth dough forms.
2. Pass the dough through a pasta machine 5-6 times, finishing at setting 6 for the ideal thickness.
3. Brush a thin layer of egg yolk onto the dough.
4. Pipe small dots of 100% Serra da Estrela cheese filling onto the sheet. Fold the dough over and seal carefully.
5. Use a small cutter to press the edges airtight, then a larger cutter to create ravioli with a clean border.

Champignon Mushrooms

1. Remove the stalks and carve the mushrooms.
2. Sear them in beurre noisette, then add vegetable stock.
3. Reduce the stock and glaze the mushrooms in the butter for a glossy finish.

Cooking

1. Lightly fry chopped sage in butter, then add a splash of vegetable stock and reduce.
2. Sauté spinach in olive oil with a pinch of salt and pepper.
3. Lightly fry young courgette in olive oil.
4. Cook the ravioli for 1 minute, then transfer them to the sage butter.

Plating

1. Arrange three glazed champignon mushrooms on the plate.
2. Place spinach between the mushrooms.
3. Set the ravioli on top of the spinach. Spoon sage butter over the ravioli.
4. Add a touch of sweet & sour red cabbage for contrast.
5. Place the fried courgette around the dish.
6. Finish with chives and edible flowers for elegance.

A dish that tells a love story: crafted with precision, passion, and the finest ingredients. It has been for many years on the menu.