Ingredients:
1 1/2 lb Pasta Dough (Recipe from Professional Cooking 7th addition by Wayne Gisslen) 15 oz ricotta 1 egg yolk 2 oz parmesan, grated and more to top 1 bundle spinach, rough chop 1 stick butter 24 fresh sage leaves 8-10 garlic cloves, chopped salt ground pepper Instructions: 1) Blanch the spinach in salt water for 1 minute (should become a deep/dark green), immediately transfer to a bowl of ice water to stop the cooking. Once cooled, remove from the bowl and squeeze the water out (may need to squeeze 3-4 times). Wrap in a paper towel and set in the fridge to continue to dry out for at least one hour. (I do this step before making the pasta dough) 2) In a mixing bowl combine the ricotta, egg yolk, 2 oz parmesan, and pepper. Set aside, if more water releases and sits on top, make sure to soak up with a paper towel, otherwise ravioli will become soggy. 3) Roll pasta dough out into thin sheets, place a teaspoon of filling in a checkerboard pattern roughly 2" inches apart. Lay another sheet of dough on top, and press dough around mounds of filling, so there are no pockets of air. Cut into squares using a pairing knife. Seal the edges by pressing around the edges with a fork. 4) Par boil the ravioli in boiling salted water. The ravioli should be slightly underdone so they do not overcook when sauteing them in the brown butter. (Mine took roughly 4 minutes to boil, this will change depending on size of ravioli and thickness of pasta sheets) 5) In a saute pan over medium high heat, add half a stick of butter and 10 fresh sage leaves. Once the butter is melted, shake the pan in a circular motion to keep the butter moving so it does not burn. The butter should become foamy and tiny brown bits start to form. Once the butter starts to brown, add 10 ravioli, half the minced garlic, a pinch of salt, and a pinch of fresh ground pepper. Cook the ravioli for a minute and a half per side or until fully cooked and garlic has browned. 6) Serve on a plate and spoon the brown butter on top of the ravioli along with the browned garlic. Top with the fried sage leaves from the butter as well as parmesan cheese. Enjoy! Notes: 1) With this recipe I made 24 ravioli, but this will all depend on the size of ravioli and how much filling you put in each. 2) Boil the ravioli just under al dente, they will finish cooking in the saute pan. I boiled the ravioli in batches and also sauteed them in batches. It is roughly 10 ravioli per 1/2 stick of butter. Can also cook in batches of five if you do not have a large enough saute pan. 3) You may have leftover filling so do not worry if you do, you did not mess up. 4) Do not hesitate to DM with any questions as I know this recipe is simple yet complex. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Professional Cooking Cookbook amzn.to/2EwvrAa
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March 2021
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