I haven't tried this yet, but it sounds really good. Probably shouldn't post since
it's not T&T, but here goes:
Pea and Potato Ravioloni with Sage Brown Butter
Ingredients
(Serves 6)
For the Dough:
4 extra-large eggs
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely ground sea salt, preferably gray salt
2 cups all-purpose flour, plus more for dusting work surface
1 cup semolina flour, plus more for dusting dough
For the Filling:
1 1/2 pounds russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
Finely ground sea salt, preferably gray salt
2 tablespoons unsalted butter
1/2 teaspoon minced garlic
1 teaspoon finely chopped fresh thyme
1 cup heavy cream
1 teaspoon grated lemon zest
3 cups shelled English peas (from 3 pounds unshelled)
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
1 egg beaten with 2 tablespoons water for egg wash
Finely ground sea salt, preferably gray salt
For the Sage Brown Butter:
3/4 cup (1 1/2 sticks) unsalted butter
24 fresh sage leaves, torn in half
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
Directions
Make the dough:
Put the eggs, olive oil, and salt in the bowl of a stand mixer fitted with the
paddle attachment or in a food processor. If using a stand mixer, mix on low
speed just until mixed. If using a food processor, pulse the wet ingredients to
blend, the pulse in the dry ingredients just until distributed, but not so much
that the mixture forms a ball. Mixing too much will make the dough tough.
Using your hands, gather the dough into a ball. On a lightly floured work
surface, knead the dough gently with your palms, repeatedly folding the dough
over onto itself until it forms a smooth mass. Divide the mass into 2 equal
portions. Pat each portion into a ball, flatten slightly, wrap in plastic wrap,
and refrigerate for 20 minutes or up to overnight. (The dough may also be frozen
at this point for about 1 month. Thaw in refrigerator.)
Make the Filling:
In a saucepan, combine the potatoes with water to cover by 1 inch. Add 1
tablespoon salt and bring to a simmer over high heat. Reduce the heat to
maintain a simmer and cook until very tender, about 20 minutes. Drain the
potatoes in a colander, then transfer them to a large bowl. While they are still
warm, mash them with a fork or potato masher until fairly smooth.
In a saucepan, melt the butter over medium-high heat. Add the garlic and cook,
stirring occasionally, until beginning to soften, about 30 seconds. Add the
thyme and cook for 10 seconds to release its fragrance. Add the cream and lemon
zest and bring to a boil. Add the peas, reduce the heat to medium, and simmer
until the peas are barely tender, 2 to 3 minutes. Remove from the heat, pour
into the food processor, let cool slightly, and then process to form a smooth
puree, 45 to 60 seconds. Immediately add the pea puree to the mashed potatoes.
Then add the Parmesan and, using a rubber spatula, mix until well blended.
Season to taste with salt and pepper. Set aside.
Working on a lightly floured working surface, roll out half of the dough as
thinly as possible (less than 1/16ý thick). Try also to roll it into as much of
a rectangle as possible to facilitate cutting. Repeat with the second dough
portion. Dust the pasta sheets well with semolina flour. Using a sharp knife,
cut the sheets into 4-inch squares. You will need at least 36 squares to make 18
ravioloni.
To fill the ravioloni, center 1 ý teaspoons or so of filling on half the pasta
squares, brush all around the filling with the egg wash, and then top with the
remaining pasta squares. Using your fingertips, seal each filled pasta closed,
starting from the filling and pressing out gently to the edges to force out all
the air. Lay the ravioloni on a baking sheet lines with a flour dusted
tea-towel. Lightly dust the tops with semolina flour. Use immediately or cover
with a tea towel and leave at room temperature for several hours.
When ready to cook, bring a large pot of salted water to a boil. While the water
is heating, make the brown butter: Put the butter in a cold skillet and place it
over medium heat. Cook, stirring occasionally to prevent it from burning in
spots but without moving the pan, until it stops foaming and browns evenly, 3 to
4 minutes. Add the sage leaves and cook briefly until they crisp in the hot
butter. Season with salt and pepper. Remove from the heat and keep warm.
Reduce the heat under the boiling water so that the water simmers. Add half the
ravioloni and cook until they float to the surface and feel tender on the edges,
6 to 8 minutes. Using a slotted spoon, lift out the ravioloni and keep them warm
in a shallow layer of water on a large rimmed baking sheet.
When all of the ravioloni are done, transfer them to a warmed platter or
individual plates and drizzle the brown butter sauce over them. Serve at once.
© 2006 NapaStyle Inc. All rights reserved.
