Orange & Pecorino Ravioli with Rosemary Brown Butter

• Vegetarian

• Produce

  • 1 Orange, zest of
  • 1 Orange, zest
  • 3 Rosemary, stems of
  • 1 Rosemary

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 400 g All-purpose flour
  • 1/4 tsp Black pepper
  • 1/4 tsp Nutmeg

• Dairy

  • 120 g Butter
  • 250 g Pecorino, grated
  • 1 Pecorino, grated
  • 250 g Ricotta

Found on useyournoodles.eu

Ingredients

• 4 eggs
• 400 g all-purpose flour
• 250 g pecorino, grated
• 250 g ricotta
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• zest of 1 orange
• 120 g butter, cubed
• 3 stems of rosemary
• grated pecorino
• orange zest
• rosemary

Directions

• Pasta: Sift flour into a bowl or onto the countertop, make a well in the middle and add in the eggs. start mixing the eggs adding in flour little by little, until the dough comes together. For this first step you can alternatively use a food processor. Knead the dough by hands for about 10 minutes, until you see tiny bubbles form under the surface. Wrap the dough in plastic foil and let it rest for at least half an hour. The dough will become much softer and strechier with resting, so dont skip it! Filling: Mix pecorino, ricotta, nutmeg, black pepper and orange zest in a bowl. Brown butter sauce: Heat a sauce pan over medium heat and add butter and rosemary. As the butter melts it will start bubbling and changing color from light yellow to golden and lastly brown. The mik solids will start to separate from the fat and will form a dark brown sediment. When this happens and the butter is brown with a nutty smell, pour the butter to a cold bowl. If you prefer to remove the sediment pour the butter in the bowl slowly, leaving the sediment in the sauce pan. Remove the rosemary. You can prepare the brown butter sauce while waiting for pasta dough to rest and reheat it over low to medium heat before serving. Rolling pasta: Cut pasta into 8 pieces and roll each one out as thinly as possible using a little flour to prevent sticking. You can use a rollin pin (the more labor intense method) or use a pasta machine (the easier method) and roll the dough starting at the thickest setting, continuing to the thinnest setting that the dough can still handle. If it starts tearing you should stop one setting thicker. I suggest running a test with a tiny portion of the dough before going full scale. When the dough is rolled out spread it over a flat lightly flouered surface and cover with a tea towel. Filling pasta: There are many shapes of raviol. The easiest is a simple square or rectangle. Spread a heap teaspoon of filling 4 cm apprart over the lenght of a rolled out pasta. Using a brush or a finger lightly wet one long edge of the dough and the part between the filling. Fold over one half of the dough lenghtwise and press around the filling to get all the air out. Using a pasta cutter or a sharp knife cut rigth in the middle between the filled parts and use a fork to press around each ravioli, so the dough really sticks together and doesnt open during cooking. Cooking pasta: Boil water and add salt like for any other pasta, then add the ravioli and cook for about two minutes. Meanwhile heat up the butter. Drain and serve onto plates adding brown butter on top and garnishing with some more pecorino, orange zest and rosemary. Serve immediately.