RECIPE: Four Seasons Orlando’s Ravello Fresh Pasta w/Mushroom Cream Sauce
We go to Orlando as much as we can. Of course, it’s home to the Disney World theme parks, which, for the kids especially, is one of the most magical places on earth. But the adults? We’d argue that the Four Seasons is just as- if not more- magical, as you can still find Mickey and Minnie (in their cute country club-chic attire), but the food and atmosphere are luxuriously top-notch.
One of the best meals we’ve had- outside of those in Italy or the versions of them we’ve recreated at home- was at Ravello– The Four Seasons Orlando’s fine-dining Italian restaurant. It’s really no surprise, as the executive chef, Fabrizio Schenardi, hails from Rivoli, Italy, in the Piemonte region- a culinary capital in the country where everything you eat is incredible.
As The Four Seasons gears up toward reopening, Fabrizio is sharing one of his favorite recipes for his foodie fans to make at home: Homemade Pasta with a Mushroom Cream Sauce, which happens to be one of the most popular dishes enjoyed at Ravello.
Fabrizio notes that many Italian recipes require only simple ingredients that are easy to find, and the meals quick to create. Below is everything you will need to make this delectable dish that is sure to become a staple in your recipe rotation.
Ravello Fresh Pasta
- 4.4 ounces semolina flour
- 13 ounces all-purpose flour
- 5 eggs
- 1 teaspoon salt
Beat egg with salt using a fork. Mix semolina and all-purpose flour in a bowl. Add the eggs to flour mix, incorporate with a fork until smooth. Knead the dough by hands until tight and smooth to the touch. Let rest for 30 minutes, wrap in a clean towel.
Roll the dough with a small pasta machine or a rolling pin, is very important to keep folding the dough during this process.
If using a pasta machine, dust with flour and pass the dough twice through the machine, dust again and pass it through again. Dust the pasta with flour so when cut, it does not stick together. Let pasta dough dry on the table for 3 minutes. Cut with the pasta machine or by hand with a knife into thin strips.
If by hand, cut the pasta into strips for lasagne, fettuccine, tagliatelle, pappardelle and linguine. Let dry on a baking sheet for 2 minutes. Dust with flour again, fold them in half lengthwise, or into small “nests.” Let dry for another 30 minutes, then wrap and refrigerate for 2 days or freeze for up to 2 weeks.
Cook in boiling salty water; just made pasta will take 4-5 minutes to cook, one day old pasta will take 6-7 minutes. Serves 4.
If semolina is unavailable, use all-purpose flour only, 18 ounces and same method as above.
Mushroom Cream Sauce
- 2 tablespoon chopped shallots
- 3 ounces butter, divided
- 2 cups of dry white wine (pinot grigio or chardonnay will work)
- 2 cups of cream
- 1 small pinch of nutmeg
- 1 cup parmigiano reggiano cheese (can be substituted with domestic parmesan cheese)
- 4 cups of mushrooms of choice (portabella, oyster, pioppini, trumpet, cremini)
- 4 pieces of chopped garlic
- 1 ounce of olive oil
- 1 teaspoon chopped fresh thyme
- 1 tablespoon sliced fresh chives
- Salt and pepper to taste
Make the cream sauce: Melt the 2 ounces of butter in a sauce pan, add the shallots and let cook until soft at low flame. Add the white wine, and let reduce to ½ of his original volume. Add cream and nutmeg, bring to a boil, keep stirring the sauce with a wooden spoon. Lower the flame and simmer the sauce for 10 minutes, add the cheese and keep stirring, let simmer until the cheese is completely melted. Taste and add salt if needed.
Prepare the mushrooms: Melt one ounce each of oil and butter in a frying pan. Add garlic and cook until golden. Sauté the mushrooms for about 5 minutes until they are softer, and add the thyme. Adjust seasoning to taste. Mix the mushrooms with the cream sauce. Toss the pasta into the sauce, serve and garnish with chives and parmesan cheese. Serves 4.