Duck Egg Ravioli Sheeps Milk Ricotta And Almond Brown Butter Food

RAVIOLI WITH FRIDGE RAID FILLING AND BROWN BUTTER

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.

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.

BROWN BUTTER STRIPED BASS WITH LIME AND CILANTRO AIOLI

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.)
• Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges.

SHEEP'S MILK RICOTTA AND TALEGGIO RAVIOLI WITH WILD MUSHROOM AND PANCETTA SAUCE

Steps:

• For the filling:
• Combine all the ingredients. Put it in a pastry bag and reserve until ready to use.
• To roll the pasta:
• Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller dusting it twice with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting in between each run, stop when you get to the second to last setting. Always hold the pasta on the tops of your hands-palms down! If you hold it with fingers up you will create stretch marks - and those are never good.
• To assemble the ravioli:
• Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the ravioli together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1 inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches in between each filling ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your two index fingers poke around each filling ball to seal the ravioli shut, make sure there are no air bubbles. Using a fluted round cutter cut out each ravioli. Transfer to a sheet tray coated with semolina or polenta. Reserve until ready to use.
• To make the sauce:
• Coat a large saute pan with extra virgin olive oil. Add the pancetta and garlic and bring to medium high heat. When the garlic is light brown and aromatic remove it from the pan and discard it. When the pancetta is crispy add the mushrooms, season with salt and saute until they are soft and wilted. Add the chicken stock, season with salt and cook until it has reduced by half. Add the butter, shake the pan frequently and cook until the saute thickens and looks velvety. Taste for seasoning and add salt if needed.
• Bring a large pot of well salted water to a boil. Add the ravioli and cook for 3-4 minutes. Carefully remove the ravioli from the water and immediately put in the saute pan with the sauce. Bring to a boil shaking the pan frequently. Reserve about two tablespoons of grated parmigiano and sprinkle the rest into the sauce, stirring to combine.
• Plate the ravioli, sprinkle with a little more grated parm and the chopped chives.
• Mangia bene!!
• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

SOFT EGG RAVIOLI

Steps:

• For filling:
• Mix all ingredients in small bowl. Refrigerate while making pasta.
• For pasta:
• Whisk flour and salt in medium bowl; make shallow well in center. Add egg yolks, 6 tablespoons water, and oil to well. Using fork, whisk water, egg yolks, and oil. Gradually work in flour from around egg mixture to form crumbly mixture. Knead in bowl until dough comes together, adding more water by 1/2 teaspoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide into 4 equal portions. Cover with plastic wrap; let rest on work surface 30 minutes.
• Line 2 baking sheets with parchment. Turn pasta machine to widest setting. Flatten 1 dough piece to rectangle (cover remaining pieces with plastic wrap). Run dough through machine 2 times. Fold uneven ends over to make straight edge. Adjust machine to next narrower setting. Run dough through machine 2 times, dusting lightly with flour if sticky. Cut dough strip in half crosswise for easier handling. Repeat running dough through machine 2 more times on each narrower setting until pasta is generous 1/16 inch thick (setting #2), dusting lightly with flour if sticky.
• Whisk 1 egg in small bowl for egg wash. Place dough strips on work surface. Cut each strip into three 4-inch squares, trimming as needed. Place 3 pasta squares on 1 prepared baking sheet. Place 1 rounded tablespoon ricotta filling in center of each of 3 squares, spreading filling to 2 1/2-inch circle. Make well in center of filling large enough to hold 1 egg yolk. Carefully break 1 egg open and separate yolk from white (reserve egg white for another use). Gently place egg yolk in well of filling. Brush edges of pasta dough with egg wash. Carefully place 1 pasta square atop egg yolk, pressing edges of pasta squares together to seal tightly, enclosing yolk and filling completely. Dust ravioli lightly with flour. Repeat procedure with remaining pasta, ricotta filling, yolks, and egg wash for a total of 8 ravioli. DO AHEAD:Ravioli can be made 4 hours ahead. Refrigerate uncovered.
• For butter truffle sauce:
• Pour 6 tablespoons water into large skillet and bring to boil over medium-high heat. Add butter and stir until melted and bubbling. Stir in truffle oil and sliced truffles. Season sauce to taste with salt and pepper. Remove from heat.
• Meanwhile, add enough water to large skillet to measure 1 1/2inches; sprinkle with salt. Bring water to boil. Working in 2 batches, gently slide ravioli into skillet, egg yolk side up; adjust heat to keep water below rolling boil and cook just until pasta is tender, being careful not to overcook egg yolks, about 3 minutes (do not turn ravioli over).
• With slotted spoon, transfer 2 ravioli to each of 4 plates. Spoon sauce over.

ZUNI RICOTTA GNOCCHI

Steps:

• Testing the cheese (the day before you make the gnocchi):
• Check the cheese for wetness. If you are lucky enough to have an individual basket-drained ricotta-you'll see the basket imprint or dimples on the cheese-it may be sitting in a little whey; in this case, slide it out of the container and wick away the surface moisture with a dry towel. With any ricotta, place about 2 teaspoons of the cheese on a dry paper towel and wait for about 1 minute. There will always be a little wet spot under and around the cheese, but if the cheese has thrown a wide ring of moisture, it is too wet to use as is. Place it in a strainer, or double-wrap in cheesecloth, and suspend over a deeper receptacle to drain for 8 to 24 hours, refrigerated. Cheesecloth is more efficient, as it also wicks moisture from the cheese while gravity does its job of draining. You can also speed up the draining operation by cinching the cheesecloth tight and squeezing some of the moisture from the ball of cheese.
• Making the batter:
• Beat the ricotta vigorously, then smash a little cheese against the side of the bowl with a soft rubber spatula. If you can still make out firm curds, press the cheese through a strainer to break them up. Stir in the eggs. Melt the 1 tablespoon of butter-with the chopped sage, if using-and add to the batter. Add the nutmeg or lemon zest, if using. Add the Parmigiano and salt and beat the whole mixture very well. This is what makes the gnocchi light. You should have a soft, fluffy batter.
• Forming and testing a sample gnocchi:
• Make a bed of flour about 1/2 inch deep in a shallow baking dish or on a sheet pan.
• Scrape the sides of the bowl, mass the batter, and smooth its surface. Use a spoon held at an angle to shallow-scoop out 2 to 3 teaspoons of batter. Use your fingertip to push the almond-shaped scoop of batter cleanly from the bowl of the spoon onto the bed of flour. Shimmy the pan gently to coat the sides, then flip the gnocchi with your fingertip to coat the top. Lift from the flour and cradle and rock it in your palm. Don't squeeze it. You should have a dusty oval pod. As long as the general shape is uniform and rotund, don't worry that the gnocchi has a few wrinkles, dimples, and bumps.
• To check the batter, poach this first gnocchi in a small pot of simmering well-salted water. It will initially sink, but will then swell, roll, and bob to the surface. Maintaining the quiet simmer, cook until the gnocchi is just firm, usually 3 to 5 minutes from the time it floats, depending on the cheese and the size of the gnocchi. Don't boil hard, or the gnocchi may explode. If, even at a gentle simmer, the gnocchi spreads or starts to decompose, the cheese was probably too wet. This can usually be corrected by beating a teaspoon or so of egg white into the remaining batter. If the batter was very fluffy[,-CUT] but the sample seems heavy, beat in about 1 teaspoon beaten egg. In either case, poach another sample to make sure the fix is successful.
• Taste the sample for salt, and adjust the batter if needed.
• Forming the remaining gnocchi:
• Use the same spoon-and-finger technique to form the rest of the gnocchi. I usually form them in groups of 4 to 6, placing them all at the same angle, and a few inches apart, in the bed of flour, then shimmy the pan to coat all of them at once; don't leave them sitting too long in the flour, or they will absorb too much. Keep scraping the bowl and smoothing the surface of the batter to permit smooth scoops. As with the sample, roll each gnocchi in your hand. Arrange them on a sheet pan lined with a flour-dusted sheet of parchment paper or wax paper. Be sure that the individual gnocchi are not touching one another.
• You can poach the gnocchi right away, but if you refrigerate them uncovered for about an hour, they will firm up, making them easier to cook and handle. (They will keep for up to 8 hours that way.)
• Cooking the gnocchi:
• Place the 8 tablespoons of butter and the 2 teaspoons of water in a 12-inch skillet; set aside.
• Bring 2 to 3 quarts water to a simmer in a wide pan, 10 or more inches in diameter, so the gnocchi won't crush each other too much as they push to the surface. A sauté pan, flared brasier, or saucier pan will work, as long as it is at least 2 inches deep. Salt the water liberally-about 1 teaspoon per quart. Add the gnocchi one by one, adjusting the heat to maintain the simmer. Dip your fingertips in water if you find they are sticking to the gnocchi, but don't fret if the gnocchi stick a little to the paper. Do avoid holding the tray of gnocchi in the steam. Cook the gnocchi as you did the sample, until just firm, 3 to 5 minutes from the time they float.
• Meanwhile, as soon as the gnocchi float to the surface, place the pan of butter and water over medium heat. Swirl the pan as the butter melts and begins to seethe. As soon as the butter is completely melted and has turned into an opaque pale yellow sauce, turn off the heat. Swirl the pan a few more times.
• Lift the gnocchi out with a slotted spoon or skimmer, slide into the ready skillet, and roll in the warm butter sauce. Serve instantly in warm bowls.
• Serving Suggestions:
• The mild flavor of the ricotta marries well with many other flavors and ingredients, especially sweet, subtle, or nutty ones. Whatever the companion, it should be tender and delicate-like the gnocchi themselves.
• Try serving the dumplings with a few leaves of sage, arugula, or spinach wilted in butter, or roll in melted butter with just-cooked baby carrots and fresh chervil. Or pair with tender flageolets finished with extra-virgin olive oil and black pepper. Or fold in matchsticks of just-cooked zucchini; its subtle flavor becomes clearer next to these gnocchi. In the spring, we offer them with barely cooked peas, tiny favas, or finely slivered asparagus, or all three. During summer, we match them with fresh white corn kernels cooked in butter with basil, or scatter them with chopped nasturtium blossoms. When tender-skinned Sungold Sweet 100 tomatoes are at their sweetest, we halve them, warm them in extra-virgin olive oil with basil, and toss them over the gnocchi. In the fall, fresh wild mushrooms slivered, stewed, and finished with white truffle oil are delicious with the gnocchi, and in the winter, whenever we have black truffles in house, we shave some generously over the dish.
• Variation
• Spinach & Ricotta Gnocchi
• Prepare the batter as above. Warm an additional tablespoon of butter in a 10-inch skillet over low heat. Add a few handfuls of spinach leaves-about 2 ounces. Salt lightly and, stirring and folding constantly, cook until the spinach is completely wilted but still vibrant green, 1 to 2 minutes. Slide onto a clean towel, cover with another towel, and press to extract the moisture. (The spinach will bleed green into the towel.) Peel off the spinach and chop into bits the size of fresh thyme leaves. Don't chop fine, and don't purée, or you will sacrifice the nice texture and burst of flavor it promises. Beat the spinach flecks into the prepared batter, then form and cook the gnocchi as described above.