Beer Ricotta Raviolo with Egg and Herb Butter Sauce

Beer Ricotta Raviolo with Egg and Herb Butter Sauce, time to get fancy!

Plus a book giveaway! 

It’s somewhere North of 3 am and we’re walking the winding back country roads of Big Bear, California. Thin dresses swishing in the cool August air as we try to walk back into town from the wedding Linda and I are in the mountains for.

Giggly and drunk on wine and still love-high from the touching vows we’d witnesses, we realize that we’re only “sort of” lost as we try to navigate the dusty walk back, void of any sidewalks or street lamps. Our ride had left hours before we did, and since this isn’t the sort of place that Uber inhabits, we decide that walking back down the mountain is our only option.

Grateful that one of the grooms insisted we wear flats—the more appropriate footwear choice for a mountain wedding over the heels we both reluctantly left in the hotel—we realize that running may be necessary when the only vehicle we’ve seen so far suddenly takes notice of us.

As the semi-truck pulls to a stop near us the driver climbs out of his cab to make his way towards us,  and we bolt. In unison, we run towards town and around the bend in the road. Like a desert oasis, we see the hotel. Sprinting towards the doors, we finally stop to catch our breath once inside. We look at each other and burst out laughing. Not sure if we were in any real danger, or if the wine had turned a guy just checking on a flat tire into a sure-threat, we don’t care. We’re safe, slightly drunk, and happy.

Since that day Linda has steadily become one of the most important people in my life. Helping me in ways she can’t even understand through two of the most difficult points in my adult life. From frantic texts at midnight to long talks over bottles of wine, she’s the sort you always want to find solace in when the storm hits, or celebrate alongside when the moments are perfect. Although meeting her, years before the Big Bear wedding, I was immediately intimidated.

At a food conference in Los Angeles, she seemed to just appear in front of me. Tall, beautiful, wickedly smart, and incomprehensibly talented, she’s the sort you should be intimidated of. With a rapidly growing following and several TV shows and appearances under her belt, she’s the type that can pull of being pretentious and snobby. She could even get away with it, if she wanted. But the thing about her, possibly the most endearing part, is that there isn’t a trace of that in her, not one bit. She has a heart of gold, a passion for social justice, and she connects with damn near everyone. She won’t just remember you, she’ll remember the story you told her three years ago about your mom being in the hospital and she’ll ask you about it. She is just so likable. She’s also charmingly inappropriate, and wildly unpredictable. Which just makes you like her more.

She’s spent the better part of the past two years pouring herself and her immense knowledge of pasta into her new book, Pasta, Pretty Please, and it’s beautiful. If you don’t follow her on Instagram, you’re missing out, it’s the most impressive feed you’ll see.

I’m giving away a signed copy of the books that won’t just teach you how to make pasta, it will make you fall in love with it. You can enter on Instagram. Don’t have an Instagram? Share this post on Facebook (make sure it’s public so that I can see!) and post a link to your Facebook post in the comments below.

Linda has offered to sign the book for you, or Linda has also offered the option for her to sign your boobs, or both if you’re up for it.

Beer Ricotta Raviolo with Egg and Herb Butter Sauce

Yield: 6 servings

Adapted from Pasta, Pretty Please by Linda Miller Nicholson

Ingredients

    For the Green Dough*:
  • 1 tablespoon kosher salt
  • 1 teaspoon baking soda
  • 1 punch flat leaf parsley
  • 2 large eggs
  • 2 ¼ cups “00” pasta flour
  • For the Red-Orange Dough:
  • 2 large eggs
  • 2 ¼ cups “00” pasta flour
  • ¼ cup tomato paste
  • For the Ricotta:
  • 3 cups whole milk (do not use Ultra-Pasterized, it won’t work)
  • 1 cup heavy cream
  • ½ teaspoon salt
  • 1/3 cup Saison beer, Plus 2 tablespoons divided
  • 3 tablespoons Apple Cider Vinegar (you can also use lemon juice, or a combination of the two)
  • For the Filling:
  • 6 large egg yolks
  • For the Sauce:
  • ½ cup unsalted butter
  • 2 cloves garlic, minced
  • 2 large leaves sage, minced
  • Leaves from 1 sprig rosemary, chopped
  • ½ cup chicken or vegetable broth
  • Salt to taste (the amount of salt you need will be dependent on the broth you use)
  • ¼ cup fresh grated parmesan

Instructions

    Make the ricotta:
  1. In a pot over medium high heat (do not use an aluminum pan) add the milk, cream, salt and 1/3 cup beer.
  2. Clip a cooking thermometer onto the side of the pan.
  3. Bring the liquid to 190°F degrees, stirring occasionally to prevent the bottom from scorching. Keep a close eye on it, the liquid reaches and passes 190 very quickly and you don’t want it rising above 200.
  4. Remove from heat, add the 2 tablespoons beer and then the vinegar (or lemon juice) and stir gently once or twice. It should curdle immediately. Allow to sit undisturbed for about 5 minutes.
  5. Line a large strainer with 1 or 2 layers of cheesecloth; place the strainer in the sink over a large bowl.
  6. Pour the ricotta into the strainer and allow to drain for 15 to 30 minutes and up to an hour (the longer it drains, the firmer the consistency)
  7. Place in an air-tight container and store in the fridge, can be made up to 3 days in advance.
  8. Make the green dough (skip if you aren't making the decorations):
  9. In a large saucepan over high heat, bring the salt, baking soda and 8 cups water to a boil. Add the parsley and boil it for 15 seconds, remove it and place in a strainer, run under cold water to blanche. Drain and press out the water.
  10. Add the parsley to a blender along with the eggs, blend first on low speed, then increase the speed and green liquid until smooth.
  11. Strain the puree with a fine mesh strainer, reserving the green liquid and discarding the pulp.
  12. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and puree. Mix on low speed until a ball of dough forms. Raise the speed to medium and continue to knead for 3 minutes (or by hand for 6-8 minutes) until the dough is smooth and elastic. Cover the ball of dough with plastic wrap and allow to rest at room temperature for 30 minutes (you can also refrigerate the well-wrapped dough for up to three days).
  13. Make the red-orange dough:
  14. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, eggs and tomato paste. Mix on low speed until a ball of dough forms. Raise the speed to medium and continue to knead for 3 minutes (or by hand for 6-8 minutes) until the dough is smooth and elastic. Cover the ball of dough with plastic wrap and allow to rest at room temperature for 30 minutes (you can also refrigerate the well-wrapped dough for up to three days).
  15. *(skip to step 17 if you aren’t making a decoration) Cut the green dough into four equal sized pieces. Roll one piece out several times to make it thin enough to pass through your dough roller (wrap up the remaining pieces so they don’t dry out).
  16. Pass through your dough roller on the widest setting, then again. Close the dough roller one more stop to make it thinner (one away from the widest setting), pass the dough through twice. Fold into thirds, like a letter going into an envelope. Pass through your dough roller again with the folded ends on the sides (this will make the sides of the dough sheet straight rather than jagged).
  17. Continue to pass through the dough roller stopping down to a thinner setting every two passes until you reach halfway between the thinnest and thickest setting.
  18. Using a cookie cutter, cut out 6 of your desired decoration shapes, set aside while you work on the rest of the Raviolo.
  19. Cut the red-orange dough into four equal sized pieces. Roll one piece out several times to make it thin enough to pass through your dough roller (wrap up the remaining pieces so they don’t dry out).
  20. Pass through your dough roller on the widest setting, then again. Close the dough roller one more stop to make it thinner (one away from the widest setting), pass the dough through twice. Fold into thirds, like a letter going into an envelope. Pass through your dough roller again with the folded ends on the sides (this will make the sides of the dough sheet straight rather than jagged).
  21. Continue to pass through the dough roller stopping down to a thinner setting every two passes until you reach two stops away from the thinnest setting.
  22. Repeat for one more piece of red-orange dough.
  23. Make the Raviolo:
  24. Lay the pasta sheets on a flat surface lightly dusted with flour.
  25. If using a decoration, brush the top of one sheet of pasta with water. Brush the bottom side of the green pasta decoration with water. Place the decorations evenly spaced every 6-8 inches on the sheet of dough. Gently roll with a rolling pin to press together and adhere.
  26. Add the ricotta to a piping bag or a Ziplock bag with the corner cut off.
  27. Make circles of ricotta (a ricotta “nest”) on the blank pasta sheet evenly spaced every 6-8 inches. Nests should be about 3 inches across with a well big enough to just nestle an egg yolk into.
  28. Place one unbroken yolk into each nest. Brush the pasta with water around each nest.
  29. Carefully move the sheet of pasta with the green decorations on top of the sheet with the ricotta nests. Line the sheet up so that the green decorations are directly above the egg yolks.
  30. Press firmly to adhere the top sheet of pasta to the bottom, taking care to remove all the air and seal the dough together.
  31. Cut each Raviolo between each nest making 6 individual Raviolo. Allow to dry for about 15 minutes, flip over and allow the bottom to dry for about another 10 minutes.
  32. Prepare a large pot of salted boiling water.
  33. In a large saucepan melt the butter over medium heat. Stir in the garlic, sage and rosemary, cook for about 5 minutes.
  34. Stir in the broth, cooking until warmed, salt to taste. Allow the sauce to simmer gently but not boil.
  35. One at a time gently add the Raviolo to the boiling water, boil for 2 minutes. Using a large slotted spoon or a Spider, gently remove and allow all the water to drain off. Add to the sauce, cooking for an additional 3 minutes in the sauce while gently spooning the hot butter on top of the Raviolo.
  36. Add to a plate with a spoonful of sauce, top with a sprinkle of parmesan cheese, serve immediately.

Notes

The green pasta decoration is optional. I used a hop flower cookie cutter, but any cookie cutter will do. Feel free to skip this step, it's mostly asthetic and skipping it will not diminish the overall flavor of the dish.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/11/09/beer-ricotta-raviolo-with-egg-and-herb-butter-sauce/

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.