Celebrity chef Fabio Viviani, owner of Siena Tavern in Chicago’s River North, stopped by Café 5 to discuss being inducted into the Chefs Hall of Fame by the Chicago Culinary Museum and share the recipe for his sweet corn ravioli.
(for ravioli sauce and to finish the dish)
- ½ C Roasted Corn Kernels
- 1 C Chioddini Mushrooms
- 1 T Sliced Garlic
- 4 T Butter
- ½ C White Wine
- TT Truffle Oil
- In a large pot filled halfway with salted water bring to a boil. Meanwhile in a large sautépan, melt butter, and cook garlic for one minute over high heat.
- Add mushrooms and corn. Sauté until mushrooms are tender, about three minutes. At this point start cooking the ravioli in the pasta water.
- Deglaze pan with white wine. Once wine is reduced, place ravioli in sauce, using a little bit of the pasta water to adjust the thickness of the sauce.
- Once ready, garnish with truffle oil and serve on desired plate.