Goat’s Milk Ricotta and Fresh Herb Ravioli with Parmigiano-Reggiano Broth and Edible Blossoms
Parmigiano-Reggiano rinds are chock-full of flavor. Here, they simmer in broth to intensify the flavor of this fresh ravioli dish. So save your rinds or source some from your favorite cheese shop. If goat’s milk ricotta isn’t available, any fine ricotta is a good replacement.
- 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)
- THE BROTH: Place the broth and rinds in a heavy-bottomed saucepot or stockpot over medium heat. Once it reaches a light simmer, reduce the heat to low. Allow the mixture to cook gently for 30 to 45 minutes. Remove the pot from the heat and let rest for 1 hour. Strain the broth through a fine-mesh strainer lined with cheesecloth and season with salt to taste. Refrigerate overnight. When ready to use, strain once more to remove any solidified fat. (Keep refrigerated for up to six days.)
- THE RAVIOLI: Sift the flours together into a large mixing bowl. Mound the flour on a clean, dry countertop or cutting board. Make a well in the center of the mound and fill with the whole eggs and extra yolks. Using a fork, slowly mix together the eggs and the flour, working in the flour from the edges a little bit at a time. When the eggs are incorporated, add 1 tablespoon oil and 2 to 4 tablespoons water, mixing the dough with your hands and working it into a ball. Add more water as needed to make a soft dough. Knead the dough by folding it over and then pushing it out with the heels of your hands.
- Wrap the dough tightly in plastic and let rest for a minimum of 20 to 30 minutes. The dough may also be held overnight as long as it is wrapped with an air-tight seal.
- In a hot sauté pan, warm the remaining tablespoon olive oil, followed by the butter, and allow the butter to brown to a deep amber color. Immediately add the shallots and toss to coat. Sauté the shallots over medium heat until translucent, then add the vermouth. Season the mixture with salt and black pepper and cook until reduced by half. Cool completely and add the herbs. Finally, fold in the ricotta until fully mixed. Season to taste with kosher salt and black pepper, and keep covered until ready to use.
- To serve, roll out a sheet of dough, according to your pasta machine directions, and dot with spoonfuls of filling. Cover with another sheet and, using a ravioli cutter or a ravioli press mold, form the pasta. Cook in a large pot of salted, boiling water for 2 to 3 minutes. Serve in individual bowls ladled with reheated Parmigiano broth. Garnish with blossoms, if desired.
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