Pistachio Pasta Ravioli filled with Ricotta
Serves 2

1 1/2 cup's "OO" flour
1/2 cup Pistachio flour
3 eggs

1/4 cup fresh ricotta
1/4 tsp orange zest
Pinch of salt

1/2 stick salted
Salt & Pepper
1 Tbsp crushed pistachios

So we got this pistachio flour in from Bazzini and we were wondering what to do with it. We talked about encrusting pork with it or frying pork chops dusted with it, but those ideas seemed a little less than challenging. So we decided to make pasta with it. Give it a try if you've got a little extra time.

Pasta: Sift the flours together, then mix 2 eggs with the flour. We didn't need water to make the dough but you might. Let dough stand for 20 minutes (or refrigerate overnight). With a little dusting of "OO" flour on the work surface, roll out into rectangular sheet (4" x 16"). You want the pasta to be really thin about 1/32" thick. By the way, this is very easy with an Atlas Pasta Machine....available at DeLaurenti! Wisk the third egg for an egg wash.

Filling: Mix ricotta, zest and salt

Sauce: Brown the butter in a medium sauce pan over medium heat. Take it slow. Once the butter starts foaming, take it off.

Drop small dollops of ricotta mixture about 1" apart on the top half of the pasta sheet. With egg wash, "paint squares around the ricotta dollops and fold the sheet over the dollops, pressing firmly over the egg-wash lines. Be sure to get all of the air out of the ravioli pillows. Cut out the ravioli and freeze them for 30 minutes. (Freezing them better ensures that they won't open when gently boiled.)
Plate the ravioli and pour sauce over top. Sprinkle crushed pistachio over and serve.

Serving Suggestions and Tips: A nice Arneis with this dish is, well, nice. Try the Damilano Arneis.
Posted by Pat on October 22, 2009 4:21 PM

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