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Ravioli with Ricotta in a Brown Butter Sauce from The Grove | Kitchen Recipes

Ravioli with Ricotta in a Brown Butter Sauce from The Grove


  • Difficulty
  • 45 min
    Prep Time
  • 30 min
    Cooking Time
  • Rating


Ingredients


Ricotta:

2ltr Lewis Road Creamery full fat milk

15ml Citric acid

100g water

7g salt

 

Pasta Dough:

600g flour

4 small eggs

6 yolks

Olive oil/salt

 

Almond Beurre Noisette (brown butter sauce):

100g Almonds

150 g Lewis rd butter

Pinch of salt

15g sage leafs 

Method


Ricotta:

1. Warm up the milk in a saucepan (do not boil it)

2. Add half of citric acid solution and keep stirring

3. At 70-75C start wisking the mixture. At 80-85C add the rest of citric solution, and then bring it back to 80C

4. Stop whisking and allow the curd to become firmer

5. Gently take the curd of the top and hang it in a cheese cloth to drain excess water.

 

Pasta Dough:

1. Blitz the flour, salt and olive oil in the food processor

2. Then add eggs slowly until the mixture resembles cookie crumbs

3. Take it out and work the rest of the eggs in by hand

4. Cover and rest for at least 30 min

 

Almond Beurre Noisette (brown butter sauce):

1. Melt the butter in the pan, add almonds and salt

2. Keep cooking on medium heat untill the butter and almonds turn golden brown.

3. Then take of the heat and stir in sage leafs.


Recipe Courtesy Of


The Grove

Recipe Courtesy Of

The Grove