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Ricotta Ravioli with Society Garlic Whey Broth
Recipe by Dan Dumbrell
This pasta dish is made using only a handful of ingredients, but it certainly packs a punch.
- Steps
- Ingredients
Ingredients
Ricotta Ravioli
Society Garlic Whey Broth
Basil Oil
To taste
To garnish
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Steps
- For the Ricotta Ravioli dough, place the flour into a mixing bowl, create a well in the middle and add the eggs. Bring together with a fork. Turn out onto a lightly floured work surface and knead the dough by hand for 5 minutes. Flatten, wrap in cling film and rest the dough at room temperature for 30 minutes.
- For the Ricotta Ravioli filling, heat the milk in a medium sized saucepan to 85°C, stirring occasionally. Remove from the heat, add the white vinegar and stir for 1 minute. Mixture will begin to curdle. Cover with a lid and set aside for 10 minutes.
- Strain through a cheese cloth lined sieve and set aside to drain for 10 minutes. Reserve the whey and transfer the ricotta to a bowl. Add the cream to the ricotta and salt and pepper to taste. Set aside to cool.
- Cut dough into quarters. Working with one portion at a time, pass dough through a pasta roller on the thickest setting.
- Fold the sheet into thirds, turn 90° and pass back through pasta roller 2-3 more times until rectangular in shape.
- Continue to pass through the pasta machine, changing settings until the second thinnest setting is reached. Repeat with remaining dough. Lay pasta sheets onto a lightly floured bench and cover with a clean tea towel.
- Bring a large saucepan of salted water to the boil.
- Lay out sheets on a lightly floured bench. Spoon heaped teaspoons of the ricotta filling onto half of the sheets, leaving approximately 5cm between each mound of filling. Cover with remaining pasta sheets and press the pasta sheets together around the filling, pressing out any air as you go.
- Using a ravioli stamp, firmly press down around each mound of filling then discard excess dough. Set ravioli aside on floured surface until ready to cook.
- For the Society Garlic Whey Broth, bring the leftover whey to a simmer.
- Beat 2 egg whites in a bowl and add to the whey. Simmer gently for about 10-15 minutes or until the egg white is cooked and floats to the surface.
- Using a slotted spoon to hold back the cooked egg whites, pour the whey into a bowl through a sieve lined with a cheesecloth into a clean saucepan. Add the chopped stems and simmer for 20 minutes.
- Adjust the broth for seasoning, remove the society garlic pieces and repeat the egg raft method if the whey broth is still cloudy. Sieve the broth into a pouring jug.
- For the Basil Oil, prepare a bowl of ice water and bring a small saucepan of water to a boil.
- Blanch the basil leaves in the boiling water for about 10 seconds. Transfer to the iced water. Drain well and squeeze the leaves gently in paper towel to remove excess water.
- Blend basil leaves with oil until the mixture is bright green. Set aside for 10 minutes and then strain through a lined sieve or coffee filter into a bowl.
- To serve, cook ravioli to the boiling water for 2-3 minutes. Remove with a slotted spoon and divide amongst serving bowls. Pour heated Society Garlic Whey Broth onto each plate until ravioli are submerged by about one quarter. Top with society garlic flowers and dot Basil Oil over broth.
