How to Cooke Burrata Cheese Ravioli

Burrata Cheese Ravioli

with Butternut Squash Consommé,

Chestnuts, Brown Butter, Crispy Sage, and

Pumpkin Seed Oil

Chestnuts

• 18 peeled chestnuts
• 12 oz. cream soda
• 1⁄3 tsp. salt

Place a pot of water on the stove and bring the water up to 189˚F. Put the chestnuts, cream soda, and salt in a ziploc bag and seal, remove as much air as possible. Cook in the water for 45 minutes. The chestnuts should feel tender when gently squeezed through the bag. Remove the bag from the water bath and let the chestnuts cool to room temperature in the bag, about 1 hour. Drain the chestnuts through a fine mesh sieve placed over a bowl, reserving both the nuts and the liquid. Set the liquid aside for making the consommé. Put the chestnuts in a lidded container in the refrigerator for later use.

Butternut Squash Consommé

• 3 butternut squash, about 6 lb.
• ½ tsp. salt
• 1 ½ cups plus 1 Tbsp. cooking liquid reserved from chestnut preparation
• Xanthan gum (as needed)

Cut the top and bottom off all the butternut squash. Stand the squash upright on a cutting board and, using a sharp knife, cut downward to remove the skin in strips. Rotate the squash as you go. Lay the squash on its side and cut crosswise, separating the bulb end from the neck. Cut the bulb end into quarters and remove and reserve the seeds. Cut the neck crosswise into 4 slices, each 1 inch thick. Then, using a 1-inch ring mold,punch out rounds from each slice. Reserve the trimmings for juicing. Repeat with the remaining 2 squashes. You should end up with 12 rounds total. Reserve any neck pieces for juicing.

Place a pot of water on the stove and bring to 185˚F. Juice all of the
trimmings and the quartered bulb ends of the squashes. Strain the juice through the fine mesh sieve placed over a bowl, you should have about 1½ cups plus 1 tablespoon juice. Add the salt, then transfer the juice to a plastic Ziploc bag, add the squash rounds, and remove as much air as possible. Cook the squash in the water for 1 hour until tender. Remove the bag from the water and set aside for 10 minutes. Prepare an ice bath,transfer the squash, still in the bag, to the ice bath and let cool completely.Replenishing the ice as needed, about 30 minutes.

Open the bag, remove the squash rounds, and set aside. Strain the squash juice through a fine mesh strainer placed over a saucepan. Then strain the chestnut cooking liquid through the fine mesh strainer placed over the same pan. Put the pan over medium-high heat and bring to just below a simmer. The liquid will separate. Remove from the heat and strain through a cheesecloth-lined fine mesh sieve. Weigh the liquid and calculate 0.1 percent of the weight. Weigh out the same amount of xanthan gum. Pour the strainer liquid into the blender and turn the blender on to low speed. Slowly increase speed until the vortex forms in the center of the liquid. Sprinkle the xanthan gum and blend for a full 5 seconds until completely dissolved and the liquid has thickened slightly to
make a consommé. The consommé may be stored in a lidded container in  refrigerator until is ready to serve, up to 3 days.

Burrata Cheese Ravioli

• Pasta Dough
• 2 cups all-purpose flour
• ½ tsp. fine sea salt
• 3 large eggs
• Semolina flour, for dusting

Put the salt and the flour in the bowl of a food processor. Pulse briefly to combine. Add the eggs and process for 30 to 60 seconds, or until the dough forms a rough ball. If the dough appears dry, add water 1 teaspoon at a time. If it is smearing along the sides of the mixer, add 1 tablespoon flour. Transfer to the  lightly floured surface and knead for one minute. Wrap in a plastic wrap and let it  rest in the refrigerator for 30min. Roll out the pasta to thinnest setting according to the pasta machine instructions. Cut into four 22-inch long sheets. 

Filling

• ½ cup fresh ricotta cheese, about 4 oz.
• 8 oz. Burrata, torn into small pieces
• ¼ tsp. pepper
• Pinch of freshly grated nutmeg
• Salt, to taste

In a medium size bowl, mix the ricotta, burrata, pepper, and the nutmeg.Add the salt as needed.

To make the ravioli

Lay out a sheet of pasta and dollop ½ tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around the filling. Lay another sheet of a pasta directly over filling and by your fingers, press out any air pockets. Using a round 2½-inch cutter, or larger, cut out the ravioli around each filling. Remove excess pasta and press the edges closed with your fingers. Repeat with the remaining sheets of pasta and filling. Let rest on the rimmed baking sheet sprinkled with a  cornmeal or semolina.Sprinkle with additional semolina to avoid sticking. Chill until ready to cook. For service, cook your pasta until al dente in boiling water for about 4-6 minutes and warm through the center.

Brown Butter Sauce

• 8 oz. butter

Place the butter in a saucepan and cook over medium heat for about 3 minutes until the butter starts to brown. Remove from heat and set aside.

Plating

• Butternut Squash Consommé
• Burrata Raviolis
• Brown Butter Sauce
• 12 crispy sage leaves
• 6 Tbsp. pumpkin seed oil
• Chestnuts

Place the hot consommé in the bottom of a bowl. Toss the raviolis in the brown butter. Warm the butternut squash rounds and place in the center of the bowl, top with the raviolis, crispy sage, and then garnish with a swirl of pumpkin seed oil and the chestnuts.