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Categories:
white beans duck fat onion pancetta stalk of celery garlic rosemary thyme bay leaf white beans chicken kosher salt freshly cracked black pepper White Bean Ravioli Filling white beans duck fat salt cream fresh chives parsley Pecorino cheese pasta dough flour egg yolks kosher salt flour pasta dough White Bean Ravioli Filling flour egg wash
Viewed: 56 - Published at: 3 years agoIngredients
- White Beans
- 1 T. duck fat
- 1/4 c. onion, peeled and diced
- 1 oz. pancetta, sliced
- 1/3 stalk of celery, washed
- 1 garlic clove, chopped
- 1 t. rosemary, fresh
- 2 sprigs thyme
- 1/2 bay leaf
- 1/2 c. white beans
- (cannellini is recommended)
- 2-1/2 c. chicken stock
- Kosher salt, as needed
- Freshly cracked black pepper, as needed
- White Bean Ravioli Filling
- 1 lb. White Beans, from above
- 1 oz. duck fat (from confit)
- Salt and pepper, to taste
- 1 oz. cream
- 2 T. fresh chives, chopped
- 1 T. fresh parsley, chopped
- 1 oz. pecorino cheese, grated
- Basic Pasta Dough
- 10 oz. flour, all purpose
- 4 oz. egg yolks, hold back 3/4 oz.
- 1 t. kosher salt
- Semolina flour, for dusting
- Ravioli
- Basic Pasta Dough
- White Bean Ravioli Filling
- Semolina flour, for dusting
- Egg wash
Method
- Beans
- (1) In a heavy-bottomed pot, add duck fat, onion and pancetta; cook over medium heat until onion is translucent. (2) Add celery, garlic, rosemary, thyme and bay leaf; cook for approximately 1 minute. (3) Add beans and stock and season with salt and pepper. (4) Bring to a boil, then reduce to a simmer and cook until the beans are very tender but not falling apart. (5) Remove the pancetta, celery, thyme and bay leaf from the mixture. Drain and cool
- Ravioli filling
- (1) Place cooked beans in Robot Coupe (food processor) with duck fat and puree beans, scraping down the sides. Add a little stock if necessary (image 1). (2) Season with salt and pepper and slowly jog in the cream. (3) Put the puree through a tamis or food mill to remove the skins (image 2). (4) Fold in fresh herbs and pecorino cheese.
- Basic Pasta Dough
- (1) In a food processor fitted with a steel blade, combine the flour, egg yolks and salt. (2) Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more ounce of yolk and process until it forms a moist ball. (3) Turn out on a lightly floured, smooth work surface and knead by hand until a smooth ball is formed. (4) Loosely wrap in plastic wrap and let rest 1 hour.
- Ravioli
- (1) Cut the dough into 2 equal pieces. Place pieces through the rollers of a pasta machine, starting with the widest opening and working to the desired thickness of the dough, moving the settings gradually downward. Run pasta through the final setting twice. (2) Place 1 strip of pasta on a work surface dusted with semolina. Brush with egg, then pipe white bean filling on sheet (about 1/2 oz. per ravioli). Cover with the other pasta sheet and cut out ravioli with a round cutter (#60 cutter is recommended; image 3). (3) Pinch around edges of each ravioli and place on a layer of parchment paper dusted with semolina.
