Putting their heart, soul and flavours of the homeland in every dish, Ovest infuses their own unique interpretation of traditional Italian dishes. Stepping into Ovest is like being transported back to an Italian cantina with the walls line with olive oil and Italian wine creating cozy corners for guests to nestle into in this large restaurant. To help you bring the delicious taste of Italy home, the chefs are sharing their special recipe for you to try just in time of a romantic Valentine’s Day dinner at home.
Agnolotti di Ricotta
Quantities for 10 portions
-1 kg 00 flour (all purpose flour will work)
-9 large eggs
-4 tbsp olive oil
-1 tbsp kosher salt
-Course semolina flour (for dusting the table)
-Water (if the pasta dough is too dry)
Combine eggs, 00 flour, salt and olive oil in a stand mixer with a dough hook attachment.
Mix on low speed for 2-3 minutes. If the pasta dough has not come together in that time
add a tbsp of water at a time until the dough binds. Continue mixing for a total of 10
minutes. The dough should be smooth and come together as a ball. Cover with plastic
wrap and let rest in the fridge for a minimum of 30 minutes before using.
Truffled Swiss Chard Agnolotti Filling
-2 bunches of green Swiss chard
-250 gr or 1/2 pint of ricotta (we use a daily made buffalo milk ricotta produced locally but a
store bought cow’s milk ricotta will do)
-1 c plain Italian bread crumbs
-1/2 c Parmigiano, grated
-1 tbsp truffle oil (white or black truffle oil, black has more flavour)
-3 cloves of garlic
-5 tbsp olive oil
Brown Butter Sage Sauce
-2 tbsp butter
-2-3 sage leaves
-2 tbsp Parmigiano, grated
Bring a large pot of water to a boil. Wash and cut the Swiss chard including the stems into
1-inch pieces. Boil the Swiss chard until the stems become very tender. Approximately 5
minutes. Drain the Swiss chard well in a strainer.
In a large pan, lightly fry the garlic and olive oil without browning. Next, add the Swiss chard
and cook for 2-3 minutes on high heat to remove any remaining moisture. Add the
breadcrumbs and cook for 1 minute with the Swiss chard until toasted, further drying the
Transfer the cooked Swiss chard mixture onto a small baking sheet and let cool to room
temperature. Working in small batches – combine the ricotta and Swiss chard in a food
processor until a smooth paste is formed. Add the ricotta and Swiss chard into a large
mixing bowl and add the Parmigiano, truffle oil and salt until well seasoned. Transfer the
filling into a piping bag and refrigerate for 1 hour before using. Once the filling is set, pipe
into dough fold and cut into squares.
Bring a large pot of water to a boil – 12 litres of water to cook 4-6 portions. The more water
the better, heavily salted. From frozen cook for 4 minutes, from fresh cook for 2 minutes.
Emulsify 2 tbsp butter and 4 tbsp water with 2-3 sage leaves in a pan until the sauce is
reduced and creamy. Next add 2 tbsp of grated Parmigiano and toss the pasta in the