Potato Ravioli with Potato Skin Brodo & Sweet Potato Mezzaluna with Brown Butter and Sage
Yield: servings
Ingredients
Ravioli dough for both pastas
- 350 grams 00 flour
- 5 grams Kosher salt
- 100 grams whole eggs
- 90 grams egg yolks
- 6 grams olive oil
Potato filling
- 600 grams Yukon gold potato roasted
- 2 whole eggs
- 100 grams ricotta
- 1 onion finely diced
- 1 tbsp Canola oil
- 100 grams grated Parmesan cheese save the rind
- salt
Potato Skin Brodo
- Potato skins
- 1 large piece rind of Parmesan from the stuff that was grated
- 1 Bay leaf
- 3 to asted peppercorns
- 1.5 large onions
- 1 celery stalks
- 1 large carrot
- Salt
Mezzaluna Stuffing
- 1 small – medium sized squash ROASTED
- 50 grams pecorino grated, save the rind
- 50 grams grana Padano grated, save the rind
- 20 grams amaretto cookies
- 50 ml milk
- ⅓ pound butter
- 0.5 bunch sage
- 100 grams pumpkin seeds
- 4 lemons
- Salt
Instructions
- Make a well of flour and mix all the wet ingredients in the middle of the well and work the dough until it Is a well incorporated dough and set aside for 45 minutes to 1 hour.
- Pre heat your oven to 375 F and the roast the potatoes until cooked.
- Sauté the finely diced onions in canola oil and set aside in the fridge
- Scrape the innards of the potatoes and set aside the skins
- While potato is still hot pass through a food mill and then incorporate the ricotta, sautéed onions, whole eggs, and parmesan cheese to the milled final product.
- Meanwhile, in a stockpot combine brodo ingredients, placing parmesan and pecorino rinds and aromatics in cheesecloth.
- Bring to a light simmer for one hour and remove from heat, then strain through fine mesh.
- Reduce the Brodo liquid by one third
- While the brodo is reducing put a pot of boiling water on the stove for the pasta.
- Cook the pasta for 5-6 minutes.
- In a bowl, spoon out some brodo and place the raviolis in the brodo and serve.
- Pre heat your oven to 375 F and roast your squash for 35-45 minutes or until soft and tender.
- Scoop the innards
- Place squash, pecorino, Grana Padano, cookies and milk in a Vitamix and puree until smooth
- cool and transfer to a piping bag
