Ingredients

The following ingredients have 8 Servings
  • 8 ounces part skim ricotta
  • 2 ounces mascarpone, softened
  • 2 tablespoons grated Parmesan
  • ⅔ cup cooked and shredded chicken
  • 1 tablespoon minced tarragon
  • 1 charred ear of corn
  • salt and pepper to taste
  • ½ recipe pasta dough
  • 1 large egg plus 1 tablespoon water, beaten together
  • 8 large egg yolks
  • ½ cup (1 stick) unsalted butter
  • salt and pepper to taste
  • grated Parmesan

Instruction

  • Place all filling ingredients into a mixing bowl and mix together until completely combined. Cover and refrigerate until ready to use.
  • Lightly flour a clean surface and roll the pasta dough until ⅛” thick.
  • Cut eight, 4”x 6” rectangles out of the dough and lightly brush each surface with the egg and water mixture (egg wash).
  • Place about 3 tablespoons of filling onto 1 side of each pasta rectangle, leaving a ½” border.
  • Create a small divot in the center of the filling and carefully place 1 yolk into each divot.
  • Carefully fold the other side of the pasta rectangles over the yolk and filling and gently press the edges, making sure to get rid of any air bubbles.
  • Using a large circle cutter, carefully cut the pasta squares into circles and firmly press down to seal.
  • Fill a large pot with water and bring to a boil. Add a handful of salt to the water and add the raviolis. Boil for 5 to 6 minutes.
  • While the raviolis boil, melt the butter in a skillet, over medium heat. Continue to cook butter until it begins to brown and release a nutty aroma.
  • Reduce the heat to medium-low and using a slotted spoon transfer the ravioli to the skillet with browned butter. Sauté raviolis for about 2 minutes. Season with salt and pepper.
  • Transfer ravioli onto a platter and pour browned butter over the top. Finish with freshly grated Parmesan and serve immediately.