Serves 4
75 min
Burrata Ravioli with Orange and Sage
Recipe GLPR69fc2588e9171d
Delicate wonton or fresh pasta pillows filled with creamy burrata cheese, topped with a fragrant brown butter infused with orange zest and sage. Served on a bed of sautéed baby spinach with a generous grating of Parmigiano Reggiano. This elegant dish balances rich, buttery flavors with bright citrus notes and herbaceous aromatics.
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Ingredients
7 tablespoons Unsalted butter
¾ ounce Parmigiano Reggiano (for brown butter sauce)
¼ Orange wedge
Sea salt
1 large clove Garlic clove, finely minced
3 sprigs Fresh Italian parsley, finely chopped
2 leaves Fresh sage leaves, finely chopped
½ pound Burrata cheese
Freshly ground black pepper
1 large Egg yolk
1 tablespoon Water
20 Wonton wrappers or fresh pasta circles
3 ounces Baby spinach, stems removed
2 teaspoons Extra-virgin olive oil
¾ ounce Fresh Parmigiano Reggiano for garnish
Directions
Prepare the browned butter sauce: In a small saucepan over low heat, combine the unsalted butter, 0.75 ounce of Parmigiano Reggiano, and the orange wedge. Season with a small pinch of sea salt. Let cook gently for 8 to 10 minutes, stirring occasionally, until the butter turns a light golden-brown color and develops a nutty aroma. Carefully pour the mixture through a fine mesh strainer into a small bowl, discarding the solids. Set aside to cool.
Prepare the herb mixture: In a small bowl, combine the minced garlic, finely chopped Italian parsley, and finely chopped sage. Set aside. Divide the burrata cheese into 20 small portions, about the size of a hazelnut or small marble. Arrange each portion on a plate and season each with a pinch of the herb mixture and a grinding of black pepper.
Make the egg wash: In a small dish, whisk the egg yolk with 1 tablespoon of water until well combined. Set aside.
Form the ravioli: Line a sheet pan with parchment paper. Take one wonton wrapper and place it on a clean work surface, keeping the remaining wrappers covered with a damp towel to prevent drying. Using a small pastry brush, lightly brush the egg wash around the edges of the wrapper.
Fill and seal: Place one seasoned burrata portion in the center of the wrapper. Fold the wrapper in half (or into your desired ravioli shape), pressing gently around the filling to seal and remove any trapped air pockets. Use your forefinger and thumb to firmly press along all seams to ensure they are well sealed. Using a sharp chef's knife, trim any excess dough around the edges for a clean finish.
Repeat assembly: Place the finished ravioli on the parchment-lined sheet pan. Repeat the filling and sealing process with the remaining wonton wrappers and burrata portions until all 20 ravioli are formed.
Prepare the cooking water: Fill a large pot with salted water and bring to a rolling boil over high heat.
Heat serving plates and prepare spinach: Preheat your serving plates in a 200°F oven. In a small bowl, gently toss the baby spinach with the extra-virgin olive oil and a small pinch of sea salt. Divide the dressed spinach among the warm serving plates, creating a bed for the ravioli.
Cook the ravioli: Carefully add the formed ravioli to the boiling salted water. Cook for 3 minutes, or until the ravioli float to the surface of the water. Using a pasta spider, skimmer, or slotted spoon, gently lift each ravioli from the water and allow it to drain well.
Finish and serve: Arrange the drained ravioli on top of the spinach bed on each warm plate. Drizzle generously with the cooled browned butter sauce. Using a microplane grater or box grater, finish each plate with fresh Parmigiano Reggiano shavings. Serve immediately.
