Duck Egg Ravioli Sheeps Milk Ricotta And Almond Brown Butter Recipes

RAVIOLI WITH BALSAMIC BROWN BUTTER

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
• Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

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.

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.

DUCK RAVIOLI

Steps:

• For the filling: Saute pork with garlic for a few minutes and drain fat.
• Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and parsley.
• Run mixture through meat grinder, processing into a fine paste, and return to mixing bow.
• Mix in ricotta, egg yolks and salt.
• For the ravioli: Sift the flour into a mound on the mixing board, make a hole in the middle of the flour, and add the eggs, water and salt to the flour.
• Beat eggs with a fork, slowly mixing in about half the flour, then mix in remaining flour with the hands, adding a little water if necessary to give the dough the proper consistency for rolling.
• Let it rest while mixing the other batches, adding each batch to the original, kneading it into a large ball.
• After the mixture has rested for 15 minutes or so, cut ball in half and place it on the floured bread board.
• Using a 30" wooden rolling pin, roll dough until paper thin, sprinkling with flour to ensure that it does not stick or tear.
• The key is to put very little pressure on the rolling pin, wrapping the dough around the pin and gently spreading it with the palms of the hands as it is being wrapped. *You can tell if the dough is ready if you can hold it up by the corners with two hands and find that it is translucent.
• For the sauce: Saute garlic and mushrooms in olive oil/butter mix.
• After 5 minutes, add marsala, cooking until about half the marsala has boiled off.
• Reduce heat to simmer, mix in whipping cream, and stir for a minute or two.
• Add a bit of salt and pepper to taste.
• Pour mixture on ravioli and enjoy!