Recipe for open raviolo porcini with pumpkin & chestnuts from Alessandro Verdenelli (Alessandro’s Portrait), Group Food & Beverage Director at Chucs in London and Saint-Tropez.


For the pumpkin & chestnut cream:


1kg of pumpkin, 100grms of onion, 1 clove of garlic, 80grms of blanched chestnuts, extra virgin olive oil, salt and pepper.


Cook the pumpkin at 190* for approximately 40 minutes in the oven (add the onion and garlic during the final 10 minutes). Move to the stove, add 400ml of vegetable broth and the blanched chestnuts. Blend all together with 20grms of pecorino cheese.


For the Greek yoghurt topping:

Combine 3tbsps of Greek yoghurt, a dash of extra virgin olive oil, water and a pinch of cinnamon.


For the ravioli stuffing:

Pan-fry 110g of porcini mushrooms with garlic, oil, parsley, and a pinch of salt and pepper for a few minutes. When cooked, chill half of the mushrooms, incorporating 60grms of ricotta and 10grms of Parmesan cheese – this will form the ravioli filling. The other mushrooms will be used for plating.


For the fresh pasta:

Use any fresh pasta recipe, with the addition of 10grms of chopped sage per kg of dough. Make the pasta sheets and cut with a round stencil (approximately 12 cm).


Cook the discs of pasta in salted water for about 90 seconds. Fill the dough discs with the mushroom, ricotta & parmesan mixture, forming half-moon shapes.



Put 5 ravioli on a plate, with about 80grms of pumpkin & chestnut cream, sautéed porcini mushrooms and finish with Greek yoghurt topping (and maybe just a touch of dried chilli).