Ricotta ravioli with chanterelles, brocolli, sage and beurre noisette foam

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I brought a ravioli stamp from Sardegna, so I had to try it out. Stuffed pasta is more difficult to make than classic spaghetti or tagliatelle but honestly my better half loves it the most. And I just couldn’t say no to her!

For 4 portions:

200 g semolina flour
2 eggs
200 g ricotta
20 g parmesan cheese
20 g breadcrumbs
nutmeg
1 broccoli
100 g chanterelles
10 g sage
130 g butter
salt and pepper
a pinch of ground caraway

First, prep the pasta dough. Simply mix the semolina flour, 2 eggs, salt and teaspoon of olive oil in a mixer. Optionally, you can add more water. Work the dough with you hands a few times and wrap in foil. Let it rest for about 20 minutes.

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Prepare the filling by mixing ricotta, finely grated parmesan, breadcrumbs, salt and pepper. Season with nutmeg and put the mixture a pastry bag.

Using a small knife to cut green broccoli florets and put the stems aside. Blanch it in a large amount of boiling water until soft: it should take about 10 minutes. Cool in ice water. Save about 100 g of water in which the broccoli was cooked and dissolve 30 g of butter in it. Blend it well with chilled broccoli and season with salt. It’s better to make bigger amount at once: blending is much easier that way. Warm before serving.

Roll the dough into a pasta machine for two long thin strips. Use a piping bag and make little ricotta balls in a straight line on one. Cover with the second strip of dough. Press it with you hands and cut with ravioli stamp: don’t be afraid to use force. Coat the pasta in flour and cook in salted water for about 4 minutes.

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Clean the chanterelles with a small knife and remove all the dirt. Sauté them with little butter, season well and add a bit of ground caraway seeds.

Prepare the butter foam. Place a half of the butter in a pot and heat it up, so that it turns brown and gets a lovely nutty smell and flavour. Add the same amount of warm water in it and let it simmer a little. Finally add the remaining chilled butter and mix with a hand mixer to a foam. Season well.

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Ready to plate up. For decoration, I cooked some sage chips in the microwave, cut the broccoli stems thinly and used some of the pasta filling on the plate as well. Enjoy!!

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