500 g 00 or all-purpose flour
2 egg yolks
Dash water
1 pint ricotta
1/4 cup parmesan
1 whole egg
1 tsp black pepper
1 tsp nutmeg
10 cherry tomatoes
Asparagus
2 tbsp butter
Parmesan
Chopped parsley
Basil
Ricotta Ravioli
With Blistered Tomatoes, Asparagus & Brown Butter
INGREDIENTS
METHOD
Mix flour, egg yolks, and water until dough forms. Wrap and rest 20 minutes.
Combine ricotta, egg, parmesan, pepper, and nutmeg until smooth.
Roll pasta sheets, add filling, fold, seal, and cut. Freeze briefly.
Blister tomatoes in olive oil with salt, then roast at 350°F for 20 minutes.
Blanch asparagus 3–5 minutes; shock in ice bath.
Brown butter until fragrant, then add asparagus and tomatoes.
Boil ravioli 3–4 minutes. Plate, spoon over brown butter mixture, and finish with parmesan and herbs.
Combine ricotta, egg, parmesan, pepper, and nutmeg until smooth.
Roll pasta sheets, add filling, fold, seal, and cut. Freeze briefly.
Blister tomatoes in olive oil with salt, then roast at 350°F for 20 minutes.
Blanch asparagus 3–5 minutes; shock in ice bath.
Brown butter until fragrant, then add asparagus and tomatoes.
Boil ravioli 3–4 minutes. Plate, spoon over brown butter mixture, and finish with parmesan and herbs.