Bertolli

Hilton Head Pasta Recipe List

Il Carpaccio Ristorante

200A Museum Street, Hilton Head, SC 29926
843-342-9949

Filetto Vittorio with Wild Mushrooms & Ravioli

Serves 1

Ingredients for Filetto

8 oz Tenderloin
½ lb Mixed Mushrooms, equal parts Crimini, Shitake & Porcini

Ingredients for Barolo Sauce

8 oz Amarone Wine
Shallots
Thyme
8 oz Beef Stock

Ingredients for Ravioli

½ cup Ricotta cheese
¼ cup 2 tbsp crumbled Gorgonzola
2 tbsp chopped Parsley
1 tbsp roasted Garlic Paste
Salt
freshly ground Black Pepper
3 sheets Spinach Pasta

Method for Ravioli

• In a bowl, combine all ravioli ingrdients except for pasta. Season to taste with salt and pepper.
• Lay one sheet of pasta on a floured surface and spoon ricotta mixture in generous spoonfuls about 2” apart.
• Brush a small amount of water around each pile and fold pasta lengthwise over filling, then press gently to seal.
• Trim with a fluted pasta wheel and place on a baking sheet lightly dusted with cornmeal.
• Boil in a large pot of salted water for 3-4 minutes, gently stirring to keep ravioli from sticking to each other.

Method for Filetto & Sauce

• Grill 8 oz tenderloin to desired doneness.
• Reduce the wine with shallots and thyme, then add beef stock.
• Sauté mushrooms in olive oil and place on plate to make a bed for the beef.
• Garnish tenderloin with ravioli, then pour reduction on top.

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