Ravioli with Sheep Cheese
February 11, 2025
The chef's most personal signature dish, dedicated to his wife, Maria do Céu. A tribute to love, crafted with Michelin-star precision.
The Recipe

Preparation
Ravioli Dough
- Mix 1kg semolina flour, 1kg 00 flour, 1.5kg egg yolk, 20g salt, and 50g olive oil until a smooth dough forms.
- Pass the dough through a pasta machine 5-6 times, finishing at setting 6 for the ideal thickness.
- Brush a thin layer of egg yolk onto the dough.
- Pipe small dots of 100% Serra da Estrela cheese filling onto the sheet. Fold the dough over and seal carefully.
- Use a small cutter to press the edges airtight, then a larger cutter to create ravioli with a clean border.
Champignon Mushrooms
- Remove the stalks and carve the mushrooms.
- Sear them in beurre noisette, then add vegetable stock.
- Reduce the stock and glaze the mushrooms in the butter for a glossy finish.
Cooking
- Lightly fry chopped sage in butter, then add a splash of vegetable stock and reduce.
- Sauté spinach in olive oil with a pinch of salt and pepper.
- Lightly fry young courgette in olive oil.
- Cook the ravioli for 1 minute, then transfer them to the sage butter.
Plating
- Arrange three glazed champignon mushrooms on the plate.
- Place spinach between the mushrooms.
- Set the ravioli on top of the spinach. Spoon sage butter over the ravioli.
- Add a touch of sweet & sour red cabbage for contrast.
- Place the fried courgette around the dish.
- 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.
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