2 1/2 cups high gluten flour
3 egg yolks
2 teaspoons of salt
3/4 cup Stracchino
1/4 cup Buratta
2 tablespoons Parmesan cheese
1 garlic clove, finely chopped
1 Teaspoon sea salt
Ground black pepper
Rosemary brown butter and aged Balsamic Vinegar
Tablespoon of butter
Aged Balsamic Vinegar
Sprig of Rosemary
1) In a mixer, combine high gluten flour, eggs, yolks and salt. Mix until dough is formed.
2) Clean off a large work surface and dust it with flour. Take the dough out of the mixing bowl, shape it into a ball, and place it on your work surface. Knead for at least 10 minutes.
3) Dust a rolling pin with flour to prevent the dough from sticking. Roll out the dough until it is about 1/8 inch (1/3 cm) thick, or about the thickness of 2 stacked quarters.
4) With a cookie cutter or upside-down water glass, cut out circles in the dough (will make about 15-20 dough circles).
1) Measure out and combine Stracchino, Buratta, parmesan cheese, egg, garlic, salt and pepper in a food processor. Blend until smooth.
2) Place 1 rounded teaspoon of filling in the center of each ravioli.
3) Brush the edges of each ravioli lightly with water.
4) Fold the ravioli in half, making sure all the filling remains inside.
5) Seal the edges by pinching.
6) Continue the filling process with the remaining ravioli.
7) Add salt to large pot of boiling water.
8) Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
9) Using a large slotted spoon, place the ravioli into 4 individual bowls.
Rosemary brown butter and aged Balsamic Vinegar Directions:
1) In a large sauté pan over medium-high heat, combine the butter, rosemary sprig and aged Balsamic Vinegar.
2) Cook until the butter foams and tiny specks of brown are visible. Remove from the heat.
3) Add raviolis and toss to coat.
4) Transfer to a serving bowl, sprinkle with cheese and serve.