Massimo Capra. Just the name brings a smile and excitement to those who say it.
Just imagine how patrons react when they get a chance to meet him, much less devour his many signature classics.
Chef and co-owner of both Mistura Restaurant and Sopra Upper Lounge in Yorkville, Massimo's professionalism, passion for great Italian cuisine and of course his personality, are as loveable and famous as the handlebar moustache.
Massimo was ambitious from a young age. He moved extensively, working in som
e of the best restaurants and hotels in Italy while at the same time, gaining valuable experience along the way. By 1982, Massimo called Toronto home and brought with him his Old World culinary knowledge. It turns out his New World audience was very receptive.
It's been almost 30 years since Massimo first landed in Canada; his accomplishments are nothing short of spectacular. Along with running two successful establishments, Massimo's frequent television appearances and newspaper column keep him busier. If that isn't enough, Massimo recently authored a new cookbook entitled, "One Pot Italian".
Massimo Capra isn't slowing down any time soon. And that's just fine with Massimo and of course his loyal customers.
Ricotta Ravioli with Black truffle Asparagus and chopped Egg
1/2 lb ricotta good firm fresh
1 cup grated Parmigiano Reggiano
4 tbsp black truffle (fresh or preserved) chopped finely
1 dash of nutmeg
Salt and pepper to taste
FOR THE CONDIMENT
4 tbsp Butter
8 green asparagus
4 white asparagus
1 tbsp shaved black truffle
4 egg hard boiled and chopped
1/2 cup grated Parmigiano Reggiano
FOR THE PASTA
1 lb of flour all purpose
1 oz water
In a large bowl; sift the flour and add the eggs and the water, Using a fork at first stir to incorporate all the ingredients and when the dough starts forming start kneeding you?re your hands.
Knead until shiny and smooth; it should be almost dry to the touch not sticky at all, set aside wrapped in plastic wrap for about half hour.
Place the ricotta in a bowl; add the eggs, cheese, grate some nutmeg on it and incorporate the truffle, taste for correct seasoning and set aside.
Using a pasta roller roll the pasta into long thin sheets about three inches wide; avoid dusting the top of the dough. Place 3/4 oz of filling every 1 1/2 inch along the center line roll one more sheet of pasta and lay it right on top of the other one careful to remove all the air and to wrap the dough around the filling. Cut the ravioli with a special fluted cutter or with a knife, place the ravioli on a lightly floured tray.
Cook the ravioli in plenty of salted boiling water until tender, meanwhile preheat a skillet; add the butter and the asparagus, cook until tender, add the truffle and cooked ravioli, coat well and place in plates for your guests, sprinkle the chopped egg and more Parmigiano on top and serve immediately.