Goat’s Milk Ricotta and Fresh Herb Ravioli with Parmigiano-Reggiano Broth and Edible Blossoms | cult
Parmigiano-Reggiano rinds are chock-full of flavor. Here, they simmer in broth to intensify the flavor of this fresh ravioli dish.
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Cooking tools:
- Pasta machine
- Ravioli cutter
- Ravioli press mold
- Fine-mesh sieve
- Cheesecloth
- Stockpot
- Saute pan
- Pot
- Sifter
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Ladle
- Plastic wrap
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Serving bowl
Ingredients
- 1 quart vegetable broth or stock
- ¼ pound Parmigiano-Reggiano rinds
- Kosher or sea salt (to taste)
- ¾ pound extra-fine durum flour (semolina)
- ¼ pound 00 flour (an Italian specialty variety; ask your fine food retailer)
- 2 large eggs
- 2 egg yolks
- 2 tablespoons extra-virgin olive oil
- ¼ cup cold water
- 1 tablespoon unsalted butter
- 1 cup finely diced shallots
- ½ cup sweet vermouth
- Freshly ground black pepper (to taste)
- 6 tablespoons finely chopped fresh summer savory
- 6 tablespoons finely chopped fresh tarragon
- 2 pounds goat’s milk ricotta (or high-quality cow’s milk ricotta)
- Fresh edible herb or flower blossoms for garnish (optional)
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