Corn Ravioli, Shrimp, Spicy Calabrese, Smoked Paprika Aioli
Chef Paolo Dorigato, who recently won Bravo’s new series, Best New Restaurant, created a Corn Ravioli dish for Miami Beach’s Dolce Italian that is colorful and fun. “This dish presents a fresh, bold twist on authentic Italian ravioli with the blend of corn, shrimp and smoked paprika, which is then heightened with a garnish of smoked paprika aioli. It offers a satisfying flavor profile, while remaining a light option for summer dining,” says Chef Dorigato.
- 4 Cobbs of corn
- 1/2 Spanish onion
- 1 clove garlic
- 2 cloves garlic chopped
- 1 oz. chicken stock
- 1 celery rib
- 1 egg yolk
- 2 oz. parmigiana reggiano
- 1 oz. sliced calabrese salami
- 1 oz. chopped cilantro
- 3 oz. sheep milk ricotta impastata
- 2 oz. butter
- 1 tbsp. olive oil
- Salt and pepper
- In a small pot melt half of the butter. Peel the corn Cobbs and brush them with the melted butter. Season with salt and pepper and grill on medium heat for about 10 minutes turning the corn periodically. Once the corn is cooked remove from the grill and let cool down. Remove the corn from the cobb with the help of a knife and set aside. Cook the calabrese salami on slow heat in order to render the fat, once the fat is rendered and the salami crispy remove the salami and set aside for garnish.
- Place the rendered fat in a skillet add some olive oil if necessary add the onion and celery, cook for 5 minutes on low heat. Add the garlic then the reserve corn. Cook together and season to taste. Add the chicken stop and cook for a couple of minutes. Drain the corn and reserve the liquid. Transfer to a bar blender and puree, adding a little liquid at the time until you’ll have the consistency of a thick creamy pure. Cool down in the refrigerator. Place the corn pure in a bowl and incorporate the ricotta. Add the grated parmigiano reggiano. Then the chopped cilantro. Finally the egg yolk.
For the fresh pasta:
- 1-cup flour 00 (or white flour)
- 1/2-cup semolina flour
- 1/2-cup durum flour
- 4 eggs
- 6 grams salt
- 8 grams extra virgin olive oil
- Pour the flours in the bowl of the kitchen aid with the hook attachment in a bowl break the eggs and lightly whisk them with the evoo. With the motor running add the eggs to the flours then add the salt. Stir for 3-4 minutes or until the dough comes together and looks smooth and stops sticking o the sides of the bowl.
- Remove the dough from the bowl and work it with your hands for a couple minutes. Wrap the dough in plastic wrap and refrigerate for 20 minutes. Cut the dough in 4 pieces. Set the rollers of a pasta machine as far apart as possible. Put a little flour on your work surface. Knead the dough for 1 minute then pass it through the rollers of the pasta machine. Fold the dough in half and repeat 3 to 4 times. Turn the distance between rollers down and pass the dough through the rollers. Fold the dough without folding anymore till the desired thickness. Should be around mark 1 -1 1/2. The dough sheet should be 7-8 inches long. Repeat with the rest of the pieces of dough.
- Form 8 square tortellini by placing the stuffing in the center of half pasta sheet. Brush the other half with water. Fold the pasta sheets onto each other and with a roller cutter cut the tortellini into squares 3×3 inches. With your hands squeeze together 2 opposite corners for each tortellini. Dry the pasta for 1 hour before cooking it.
- 2 red peppers whole, fire roasted, skinned and cleaned from the inside seeds
- 1/2 Red Onion peeled and chopped
- 2 cloves of garlic, roasted
- 2 oz. Toasted Almonds
- 2 oz. Red Wine Vinegar
- 1 oz. Sherry Vinegar
- 1 pinch pimenton (smoked paprika)
- 3 oz. White Bread toasted with butter garlic and herbs
- 2 oz. chorizo diced
- 2 tomatoes on the vine skin off, quartered
- In a small casserole sauté the red onion and garlic with a little oil. Add the chorizo and roast. Add the peppers and cook on low heat. Add the pimenton and half a bay leave. Roast. Deglaze with a little red wine. Add the tomatoes and cook until all the water from the tomatoes is reduced. Let cool and transfer to a blender.
- Add the toasted bread and blend. Season to taste with salt pepper adding little vinegar at the time.
- Finish with about three oz. evoo. Add the almonds and further blend. Almonds have to be added at the end of the process for them not to release too much natural oil and split the sauce
- 1 oz. butter
- 12 shrimp peeled and deveined tail removed
- 2 oz. grated grana padano or parmigano reggiano
- 1 oz. evoo
- 1 tbsp. freshly chopped parsley
- Bring a large pot of water to a boil. In a skillet warm up the butter.
- Add the shrimp, season and cook all the way. Set aside and keep warm. Deglaze the pot with some white wine, add a little water and reserve until the pasta is ready. Salt the water and cook the ravioli for 2 minutes.
- Drain the pasta and add it to the butter sauce. Bring the sauce to the right consistency adding water if necessary.
- Adjust seasoning. Remove from the stove and finish with the cheese. Gently stir. Place the aioli on each plate. Plate the ravioli on top of the aioli, 2 per plate. Garnish with the shrimp and the crispy chorizo.