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Sardinian Ravioli with Brown Butter




Source of Recipe


msn


List of Ingredients




Filling ingredients

1 cup mascarpone (an Italian cream cheese)
8 oz. ricotta salata (a Sicilian salted ricotta cheese), grated
1 large egg
1 tsp black pepper

Brown Butter ingredients

6 tbsps butter
2 tsp fresh lemon juice
1/4 cup coarse semolina or cornmeal
1 egg, beaten
1/4 cup Pecorino Romano cheese



Recipe



1. Make the pasta dough and let set for at least 30 minutes, or refrigerate tightly wrapped in plastic overnight.

2. Combine all of the filling ingredients in a food processor and process until completely smooth.

3. Lightly flour the work surface. Cut the pasta dough into quarters and begin working with one of the quarters. Knead the dough thru the pasta machine to flatten and stretch. This should take about 10 times through the pasta machine. The sheet of dough should be smooth and elastic and measure about 30 inches long, 5 inches wide and 1/16th of an inch thick.

4. Sprinkle a sheet pan with the semolina or cornmeal and set aside.

5. Lay the sheet of dough on the floured work surface and square off the ends with a large kitchen knife. Brush half the length of the strip with the beaten egg. Onto that half, using a spoon, spoon the ricotta cheese filling into 2 rows of 5 mounds each. Each mound should be a heaping teaspoonsfull, and the mounds should be evenly spaced. Fold the other half of the sheet over the filled side, carefully matching the edges. Using your fingers, press gently around the mounds of filling to release the air and to seal the sheets of dough closely around the filling. Cut into 2.5 inch squares.

6. For brown butter, melt the butter over medium heat in a small, heavy-bottomed saucepan. Pour the butter into a fine-mesh sieve or tea strainer into a small skillet, add lemon juice, salt and pepper. Set aside.

7. Bring 4 quarts of water to a boil. Gently place the ravioli into the water and cook the ravioli until the edges of the pasta are tender—about 4 or 5 minutes.

Warm the brown butter over medium heat and using a slotted spoon, transfer the cooked ravioli to a colander to drain. To serve, place ravioli onto a plate and spoon brown butter over the ravioli, sprinkle with grated pecorino-romano cheese and serve.