Recipe for: Burrata Ravioli with Pea Pesto & Prosciutto
|Ingredients for fresh pasta dough:|
|¾ cup||all purpose flour|
|1||large fresh egg|
|3||large fresh egg yolks|
|Kitchen Aid Mixer, Pasta Roller and cutter attachments|
|Ingredients for filling:|
|4 oz.||burrata, chopped|
|Ingredients for pea pesto:|
|2 Tbsp||parmesan, chopped|
|½ cup||olive oil|
|Ingredients to finish:|
|½ cup||peas, cooked|
|¼ lb.||prosciutto, finely sliced|
For the dough:
1. Attach the dough hook to your mixer (you must use a dough hook, as paddle attachments don’t actually knead the dough). Pour the flour into the mixer’s bowl, and form a slight well. Add the eggs into the well, and start the mixer on the lowest speed. If the yolks aren’t breaking, feel free to break them yourself with a fork. Blend for about 3 minutes on low speed, until the mixture has formed a ball on the hook. If it hasn’t, and is instead sticking to the sides of the mixing bowl or crawling up past the hook, add some flour and give it a few more rotations.
2. Put the dough onto a floured surface and knead for about 2 minutes, or until the dough is firm yet elastic.
3. The easiest method for kneading is pushing the dough forward, folding it once, turning it 90 degrees, and repeating. This is binding and developing the gluten in the flour, to ensure elastic silky pasta dough. When you have reached your desired results cover the ball in plastic wrap and let it rest for 20 minutes.
For the rest of the dish:
1. First, roll out the pasta. This is a little time consuming, but it gets quicker each time you do it. Cut off (never tear dough) a quarter section of the dough and roll it into a 3/8 inch thick strip and coat lightly in flour if the dough feels sticky.
2. Set your pasta roller on level 1, and carefully feed the dough through. Fold the dough, and do again. If it ribbons form (meaning, there’s a ruffle in the middle of the dough) add a little more flour.
Tip from Claire: On the first setting, I usually roll the dough through once, then fold and roll the dough twice, then roll it through one final time. On the next layers (I do 1, 2, 4, and 6 on my roller) I roll it through once, fold and roll once, and then roll it through a final time. Eight is the highest setting and excellent for delicate pasta dishes, such as ravioli or agnolotti, but for my fettuccine I wanted there to be something to chew on so I went with 6. Repeat this process until all of the pasta has been rolled.
If you are not planning on stuffing your pasta right away, flour the pasta and cover the dough in wax paper.
3. To make the filling, mix all of the ingredients together with a spoon until fully integrated. Using a ravioli mold (or going by hand), add a couple of teaspoons of the filling mixture. Brush the surrounding edges of pasta with water, and lay over the other layer. Press together firmly, then cut. Let the ravioli rest in the fridge for about 30 minutes so the pasta sets.
4. Meanwhile, make your pea pesto. Cook the peas in salted boiling water for about 2-3 minutes, or until bright green and cooked through. Dunk in an ice bath to halt the cooking process. Drain the peas and combine with the garlic and parm in a food processor. Pulse and drizzle in the olive oil until loose and sauce-y. Pour the pesto into a small pot and just before cooking the pasta, bring to a simmer.
5. Bring a large pot of salted water up to a boil and add the ravioli, cooking for 3 minutes, or until they bob to the surface. Drain the ravioli, add to a plate, and drizzle with warm pesto. Finish with slices of prosciutto and whole peas.
About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.