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Mario Batali Broccoli & Pea Ravioli with Brown Butter and Balsamic Vinegar

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These delicious raviolis taste like a million bucks, but wont break the bank!

ingredients
BROCCOLI & PEA RAVIOLI WITH BROWN BUTTER AND BALSAMIC VINEGAR
1 pound fresh pasta
1 cup fresh ricotta cheese (excess liquid drained)
1/2 cup broccoli (cooked and finely chopped)
1/2 cup peas (cooked and mashed)
1/4 cup Parmigianino Reggiano (freshly grated, plus more)
2 tablespoons olive oil
1/4-1/2 teaspoon freshly grated nutmeg
1 stick unsalted butter
1 tablespoon aged balsamic vinegar
kosher salt and freshly grated black pepper (to taste)

directions
In a large bowl, add the ricotta, broccoli, peas, Parmigiano-Reggiano, oil, nutmeg, salt and pepper. Stir to combine.
With a pasta cutter or a knife, cut the fresh pasta sheets into 3-inch squares. Using a pastry brush, lightly dampen the edges of the square with water. Place 1/2 tablespoon of the broccoli mixture on each square and fold over to form triangles. Continue filling and shaping ravioli. (Store ravioli on baking sheets dusted with flour. Cover and refrigerate until needed or freeze overnight. The next day, place in freezer bags and store up to 1 week.)
Place a large sauté pan over medium-high heat and add butter. Melt and cook until the milk solids in the butter begin to toast and turn light brown. Remove from heat and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Cook the ravioli in the boiling water until tender, 2 to 3 minutes. Drain and add to the pan with the brown butter. Add a few tablespoons pasta water. Bring to a simmer and toss gently for 1 minute. Remove from heat. Finish with more freshly grated Parmigiano-Reggiano.
Divide evenly among eight warmed dinner plates. Finish with a drizzle of balsamic vinegar. Grate more Parmigiano-Reggiano over each plate and serve immediately.

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