Yield 6

Ingredients

Filling

● 1 cup Ricotta, drained

● 1⁄4 cup Parmesan

● 2 tbsp Mint

● 1 tsp Lemon zest

● 3 large shallot Shallots small diced

● 4 cloves Garlic, minced

Brown Butter Sauce:

● 1⁄2 cup Butter

● 1⁄4 cup Pine nuts, toasted & roughly chopped

● 1⁄4 tsp-1/2 tsp Chili flakes, optional

Directions

Filling:

1. In a medium size saute pan, heat up oil over medium heat. Add shallots, cook until translucent then add garlic and cook until fragnet. Add in remaining ingredients, season with salt and pepper. Allow the filling to cool completely, before filling ravioli.

Sauce:

1. In a large saucepan, add butter and turn on heat to medium low.

2. Melt the butter and stir occasionally. Once the butter starts to foam watch it closely and stir more frequently. When it starts to foam this is when the milk solids start to brown. You should see brown specs and smell a nutty fragrance. This may take 5-10 minutes. Add chili flakes if using.

3. Remove from the heat and transfer to a bowl, as the residual heat will continue to cook it. Add salt to taste.

Ravioli Dough

Ingredients

● 10 Ounces, 2 Cups All-Purpose Flour, Plus More For Dusting

● 2pc Whole Large Eggs

● 4pc Egg Yolks

● 1 Tsp Kosher Salt

Directions

Dough:

1. On a wooden board or counter, pour flour in a mound. Make a well in The center is about 4-5 inches wide. Pour remaining ingredients into well. Use a fork to beat thoroughly, when combined, gradually incorporate flour into the eggs until a wet dough has formed.

2. Using a bench scraper, scrape excess dough from the fork. Begin to fold additional flour into the dough with the bench scraper. Turn the dough roughly 45 degrees each time, until the dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

3. Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat, this is called “kneading”. Continue until the dough develops a smooth texture. If the dough feels too wet, add flour in 1 teaspoon at a time. If dough feels too dry, add water slowly using a spray bottle. Wrap a ball of dough up and let it sit on the counter for 30 minutes.

Roll the Pasta:

1. Cut dough into quarters. Re-wrap remaining dough so it doesn't dry out. With a rolling pin, flatten the quarter of dough.

2. Set pasta maker to widest setting and pass dough Place dough on a lightly floured work surface. Narrow the setting by 1 notch and repeat. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be slightly translucent. Cover dough with a kitchen towel to prevent drying.

Filling Ravioli:

1. With the long side of the pasta sheet on the work surface place 2 tsp of filling along the middle of the dough, spacing the mounds about 1" apart. Brush dough with egg wash. Take another sheet of pasta and lay it over the other sheet of pasta and mounds of filling; press dough to seal, squeezing out air pockets around the filling.

2. Use a pastry cutter or knife, cut out ravioli; transfer to a parchment paper-lined baking sheet sprinkled with semolina Repeat with remaining dough and filling.

This recipe was created by Chef Alexandra and is shared exclusively with Perfect Pairing Events. It may not be reproduced, shared, or reposted without explicit permission from Perfect Pairing Events or Chef Alexandra. For any questions, please contact us directly.