Ricotta Ravioli With Browned Poppy Seed Butter And Asparagus Recipes

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RAVIOLI WITH FRIDGE RAID FILLING AND BROWN BUTTER



Ravioli with Fridge Raid Filling and Brown Butter image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 cup all-purpose flour, plus more for dusting
5 to 6 egg yolks
1 teaspoon olive oil
8 ounces soft cheese (I'm using ricotta)
1/4 cup pesto
1 egg
Kosher salt
1 1/2 sticks (12 tablespoons) butter
1 cup diced or small vegetables, optional (I'm using peas)
2 ounces Parmesan, grated

Steps:

  • For the dough: In the bowl of a stand mixer fitted with a paddle attachment, or on a work surface, add the flour and make a well in the center. On medium speed, or using your fingers, mix in the egg yolks, oil and 1 tablespoon water, adding them one ingredient at a time and mixing just until the dough comes together, 2 to 3 minutes. If the dough seems dry, add another tablespoon of water.
  • Knead in the mixer on medium speed for 4 to 5 minutes, or turn the dough out onto a lightly floured work surface and use the palms of your hands to knead the dough until it feels silky and smooth, 8 to 10 minutes.
  • Shape the dough into a ball, cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or in the refrigerator for up to 5 days.
  • To roll the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled.
  • Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting. Lightly flour one piece of dough, pass it through the roller and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dough through the widest setting again. Lower the setting by 1 notch and continue to pass the dough through until you've reached the desired thickness. The thinner the better in my opinion.
  • For the filling: Combine the ricotta, pesto and egg in a medium bowl.
  • Form the ravioli with 1 tablespoon of filling in each. You can make them with a tray mold, stamp or by hand, with many options for shapes and sizes.
  • Place the ravioli on a baking sheet lined with a kitchen towel or parchment paper that has been dusted with flour to prevent them from sticking. Dust the raviolis on top with flour as well. Continue the process with the remaining dough sheets and filling. They can all be frozen at this point
  • Bring a pot of water to a boil and salt liberally. Drop in the ravioli and cook for 4 to 5 minutes.
  • For the sauce: Meanwhile, heat a large pan over medium heat, add the butter and cook until melted and golden brown, 4 to 5 minutes. Add the peas if using and 1/2 cup of the pasta water and bring to a simmer. Transfer the ravioli to the pan and shake the pan to coat them in the sauce. Remove from the heat and add the Parmesan.

RICOTTA RAVIOLO WITH GARLICKY GREENS



Ricotta Raviolo with Garlicky Greens image

These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens, this special-occasion recipe gives whole new meaning to sunny-side up.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Yield Makes 9

Number Of Ingredients 16

1 1/2 cups whole-milk ricotta
1/4 cup grated Pecorino Romano, plus more for serving
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
Flour, for dusting
1 recipe Egg Pasta Dough
9 large egg yolks
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 ounces pancetta, guanciale, or bacon, cut into 1/4-inch-thick lardons
2 cloves garlic, minced (1 tablespoon)
1 bunch lacinato kale (about 12 ounces), tough stems removed, leaves sliced into bite-size pieces
1 bunch dandelion greens (about 10 ounces), tough stems removed, leaves sliced into bite-size pieces

Steps:

  • Ravioli: Stir together both cheeses, oil, and lemon zest in a medium bowl; season with salt and pepper and set aside.
  • On a floured work surface, roll out one square of the rested pasta dough to an approximately 16-inch square. Using a ruler and bench scraper or knife, lightly score a 12-inch square in center of dough, then score that 12-inch square at 4-inch intervals in both directions, to form a 3-by-3 grid of nine 4-inch squares. (Do not cut dough all the way through.)
  • Spoon a scant 1/4 cup ricotta mixture evenly into center of each square. Using back of spoon, create a small well in the center of each mound. Gently drop an egg yolk into each well.
  • Roll out remaining piece of dough to an approximately 16-inch square. On filled dough square, lightly brush water around cheese. Loosely drape second dough square over first. Working from the center outward, gently press any air pockets out from between doughs and press together around fillings.
  • Using a fluted pastry wheel, pizza wheel, or knife, cut out ravioli. Transfer to a rimmed sheet dusted with flour (preferably semolina).
  • Garlicky Greens: Whisk together lemon juice and mustard to combine, then slowly whisk in 1/3 cup oil to make a dressing; season with salt and pepper and set aside.
  • In a large straight-sided skillet over medium heat, cook pancetta with 1 tablespoon oil until browned and fat renders, 7 to 9 minutes. Transfer pancetta to a paper-towel-lined plate.
  • Return skillet to medium heat, add garlic, and cook until fragrant and sizzling, 15 seconds. Add remaining 1 tablespoon oil, then kale and dandelion greens, a handful at a time; season with salt and pepper and cook until wilted. Cover and continue cooking, stirring occasionally, until greens darken and become tender, 8 to 10 minutes more.
  • Meanwhile, cook ravioli in a large pot of generously salted boiling water until al dente, 8 to 10 minutes. Reserve 3/4 cup pasta water; drain.
  • Add reserved pasta water to greens in skillet and cook, uncovered, until water has mostly evaporated, 2 to 3 minutes. Remove from heat; stir half of reserved lemon dressing into greens.
  • Serve each raviolo over a bed of greens, drizzled with remaining lemon dressing and sprinkled with pancetta, Pecorino, and pepper.

RICOTTA RAVIOLI WITH BROWNED POPPY SEED BUTTER AND ASPARAGUS



RICOTTA RAVIOLI WITH BROWNED POPPY SEED BUTTER AND ASPARAGUS image

Categories     Pasta

Number Of Ingredients 14

Ravioli:
1 cup (8 ounces)
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
2 tablespoons minced fresh flat-leaf parsley
1/8 teaspoon salt
2 large egg whites
48 (3-inch) round gyoza skins
6 quarts water
Topping:
1 1/2 tablespoons butter
2 cups (2-inch) slices asparagus
1/4 teaspoon salt
2 teaspoons poppy seeds
1/3 cup (about 1 1/2 ounces) crumbled ricotta salata cheese

Steps:

  • To prepare ravioli, combine Homemade Ricotta Cheese, pecorino Romano, parsley, 1/8 teaspoon salt, and egg whites; mix with a fork until blended. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 2 teaspoons ricotta mixture into center of skin. Moisten edges of skin with water; place 1 skin over filling, stretching slightly to meet edges of bottom skin. Press edges together with a fork to seal; place on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with remaining skins and ricotta mixture to form 24 ravioli. Bring 6 quarts water to a boil over medium-high heat. Add 4 ravioli; cook 5 minutes, turning ravioli carefully after 2 1/2 minutes. Remove ravioli from water with a slotted spoon; place on a platter. Repeat procedure with remaining ravioli; cover and keep warm. Reserve 1/2 cup cooking water. To prepare topping, melt butter in a large nonstick skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Add 1/4 cup reserved cooking water, asparagus, and 1/4 teaspoon salt; cook 3 minutes or until asparagus is crisp-tender and water evaporates. Stir in poppy seeds; cook 30 seconds. Add 1/4 cup reserved cooking water; cook over medium-high heat 1 minute or until liquid is reduced by about half. Add ravioli to skillet; toss gently to combine. Sprinkle with ricotta salata; serve immediately. Yield: 6 servings (serving size: 4 ravioli, about 1/3 cup asparagus mixture, and about 1 tablespoon ricotta salata) NUTRITION PER SERVING CALORIES 356(30% from fat); FAT 12g (sat 6.6g,mono 2.9g,poly 1.1g); PROTEIN 19.6g; CHOLESTEROL 41mg; CALCIUM 288mg; SODIUM 833mg; FIBER 2.5g; IRON 3mg; CARBOHYDRATE 42.6g

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