Duck Egg Ravioli Sheeps Milk Ricotta And Almond Brown Butter Recipes

SHEEP'S MILK RICOTTA GNOCCHI WITH MOREL SAUCE

Steps:

• Place Parmigiano-Reggiano, ricotta and egg in bowl section of food processor. Mix until smooth. Put 3/4 cup of flour into a separate bowl and fold in cheese mixture. Knead all together until fully incorporated, being sure not to over-knead. If mixture becomes gummy, you have gone too far.
• Liberally dust the table top and your hands using 1/2 cup flour. Divide the gnocchi mixture into 8 equal pieces. Using your hands, roll each piece into a cylinder 1/2 inch in diameter, dusting with additional flour as needed.
• Cut cylinders into 1 inch long pieces and place on a parchment-lined sheet pan that has been dusted with flour. Refrigerate for 1 hour.
• Fill a large bowl with ice and water. Use this as a bath to shock the gnocchi after cooking.
• Bring 1 gallon of salted water to a boil. Add half the gnocchi, cover pot, and boil until gnocchi rise to the top (approximately 3 minutes). Remove immediately with a slotted spoon and place in the ice water bath. Repeat process with remaining gnocchi.
• When gnocchi have cooled, remove from water and place in non-reactive pan. Coat with 2 tablespoons of olive oil and refrigerate.
• To serve, reheat gnocchi in a large pot of boiling water for 1 minute and serve with morel or your favorite sauce and garnish.
• Place butter and shallot in 1-quart sauce pot over medium heat. Cook until translucent. Add morels and pinch of salt. Cook for 3 minutes stirring occasionally. Add white wine and reduce by two thirds. Add chicken stock reducing again by two thirds. Add heavy cream, turn down heat and simmer for 20 minutes or until sauce coats the back of a spoon. Season with salt and pepper.;

RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER

Steps:

• For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
• Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
• For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
• Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.

DUCK EGG RAVIOLI, SHEEP'S MILK RICOTTA AND ALMOND BROWN BUTTER

Steps:

• For the ravioli: Mix together the ricotta, orange zest, parsley, Parmesan cheese, and season well with freshly ground black pepper. Set aside.
• Lay the pasta dough out in long sheets on your counter. Working quickly, place 4 dollops of ricotta mixture along 1 sheet pasta, spacing them about 5 inches apart. Form the ricotta mixture into small "nests" with sufficient space for a duck egg yolk in each.
• Carefully transfer the yolks into each ricotta nest.
• Using a spray bottle filled with water, gently mist the pasta sheet to seal. Lay the second sheet of pasta over the first and use a ring cutter to seal. Seal the pasta gently with fingers.
• Dust a half sheet tray with flour and transfer the ravioli to the tray. Freeze until needed.
• When ready to serve: Bring a large pot of salted water to the boil and cook the ravioli approximately 2 to 3 minutes, being careful not to overcook.
• For the sauce: Add the butter to a saucepan over high heat; as it begins to melt, add the sage leaves and almonds. Allow the butter to brown. Squeeze in the orange juice and add a ladleful of pasta water. Add the Parmesan cheese. Using a slotted spoon, scoop the ravioli from the water and place directly into sauce, tossing to coat. Transfer the ravioli to plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese.
• To make the pasta dough: Mound the "00" flour on a cutting board or countertop. Sprinkle the salt over it. Form a well in the center of the flour and pour in the yolks. Add the olive oil and break each yolk. Using a plastic bench scraper or your fingers, draw the flour over the yolks from the perimeter. Continue to mix the flour into the yolks until it's all incorporated, kneading only enough for it to come together. Shape the dough into a rectangle, about 1/2-inch thick. The mixture should be dense, flaky, and crumbly. Cover the dough with a damp towel and let it rest for 10 to 30 minutes.
• Cut the dough into 4 pieces. Take one piece of dough (keeping the others covered) and flatten it with your hands. If the dough feels very dry, dampen the surface with a few drops of water using your fingers or a pastry brush. Starting with the rollers of your pasta machine set to the widest setting, pass the dough through, five or six times, or until the dough begins to become pliable. Do the same for the remaining pieces. Narrow the rollers by one setting and roll each piece through it once. Continue narrowing the rollers and rolling the pasta through each consecutive setting one time until the dough has reached the desired thickness.
• Proceed to cut the pasta as desired, tossing the finished pasta with the rice flour to prevent sticking. The pasta at this point can sit at room temperature covered with parchment or a dry towel, something that will allow it to breathe but not dry out, for up to half a day. It can also be cut as desired, tossed with rice flour, and frozen in plastic bags for up to a month.

ALMOND MILK

Steps:

• Place the almonds in a medium bowl and cover with 2 cups cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight.
• Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups fresh cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
• Line the reserved sieve with a clean kitchen towel or cheesecloth and place over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk.
• Whisk in 1 teaspoon vanilla and/or 1 to 2 tablespoons honey or maple syrup if using to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.

BUTTER POACHED STURGEON

Steps:

• Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer. Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and garnish with watercress, onions, and capers.

DUCK EGG RAVIOLI, SHEEP'S MILK RICOTTA AND ALMOND BROWN BUTTER

Steps:

• Filling:Mix ricotta, orange zest, parsley, Parmesan cheese,ground black pepper. Lay the pasta dough out in long sheets. Place 4 dollops of ricotta along sheet pasta, 5" apart. Form mixture into "nests" place duck egg yolk in each. Using a spray bottle, mist pasta with water to seal. Lay 2nd sheet of pasta over 1st,use ring cutter to seal. Dust tray with flour,transfer ravioli to tray. Freeze until needed.Bring salted water to boil,cook 2-3 min, do to overcook. For the sauce: Add butter to saucepan over high heat; add sage & almonds. When brown,Squeeze in OJ,add ladleful of pasta water. Add Parmesan cheese. Scoop ravioli out,place into sauce, toss to coat. Transfer to plates,finish with extra-virgin olive oil & sprinkle of Parmesan cheese.