Peach & Chèvre Ravioli with Thai Basil Brown Butter
Pair With: Sauvignon Blanc
Feeds: 4
Ingredients:
2 cups semolina
2 cups flour
1 teaspoon salt
6 eggs
2 peaches
12 ounces fresh chèvre
1/4 cup ricotta
1 egg, beaten
1/2 cup unsalted butter
Handful of Thai basil leaves, picked and cleaned
Handful of cheese of your choice (optional)
Lots of freshly ground black pepper
Recipe:
-To create the Raviloili dough, use a kitchen mixer and mix the semolina, flour, and salt with the paddle attachment to combine.
-Add the eggs one at a time with the mixer on low. Let the mixer knead the dough into a ball; if the mix looks really dry, add a couple tablespoons of cold water. Wrap the pasta dough up in plastic wrap and refrigerate overnight.
-To create the filling, use a paring knife and score the tops of the peaches with an X and drop them into a pot of boiling water. Boil for 1 minute and remove into a bowl of ice water. Peel away the fuzzy skin, then cut the peaches and remove the pits.
-Chop the peaches into a small dice. Reserve about 1/4 cup of the diced peaches for later.
-In a large bowl, mix the chèvre, ricotta, and beaten egg with the peaches, incorporating them nicely. Some of the peaches will smash up, but not all of them.
-To prepare the raviolis, roll out the pasta dough into long sheets, and dollop a tablespoon of the filling onto the sheets, spaced apart by a few inches. Top each sheet with another thin sheet of rolled-out dough and, using a large glass, cut the ravioli out. Use your fingers dipped in water to press around each ravioli so they are tightly sealed.
-Drop the ravioli a few at a time into a large pot of salted, boiling water and allow to boil gently until they rise to the top, no more than 2 minutes. If they break open, you need to seal them better.
-In a large sauté pan, melt the butter slowly over medium to low heat until it foams and starts to turn light brown.
-Toss the ravioli into the pan and let them lightly brown with the butter. Tear the basil leaves and scatter them all about the pan. Garnish with the reserved 1/4-cup of diced peaches and pepper.
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