Burrata is portioned and seasoned with garlic, parsley, sage, and black pepper. Ravioli are formed using wonton wrappers or a homemade pasta dough. After being poached, the ravioli are tossed in browned butter flavored with sage, orange, and Parmesan. The ravioli are served on a bed of baby spinach.
For the Browned Butter Orange Sauce:7 tablespoons (100 g) unsalted butter
¾ ounce-(20 g) nugget Parmigiano Reggiano
¼ orange wedge
For the Ravioli:1 large clove garlic, finely chopped
3 sprigs Italian parsley, finely chopped
2 leaves fresh sage, finely chopped
½ pound (200 g) burrata
Freshly ground black pepper
1 egg yolk
1 tablespoon water
20 wonton wrappers or fresh pasta (see basic recipe)
3 ounces (100 g) baby spinach, stems removed
2 teaspoons (10 ml) extra-virgin olive oil
Browned butter sauce (from above)
¾ ounce (20 g) fresh Parmigiano Reggiano
FOR THE BROWNED BUTTER ORANGE SAUCE
In a small saucepan, combine the butter with the Parmigiano and the orange. Season with a pinch of salt and let cook over low heat until the butter browns, 8 to 10 minutes. Strain the butter into a small dish through a fine mesh strainer and reserve. Cool.
FOR THE RAVIOLI
Cover a sheet pan or cookie sheet with parchment paper and set aside. In a bowl, combine the garlic, parsley, and sage. On a plate, divide the burrata into 20 small mounds, about the size of a small nut. Season each with a pinch of the mixed garlic and herbs and with some freshly ground pepper. Place the egg yolk in a small dish and beat in the tablespoon of water.
Lay one of the wonton wrappers on a clean work surface. (Alternately you can use fresh pasta cut into circles or squares.) Keep the others covered so they don’t dry out. Using a small pastry brush, brush the yolk over the corners of the wonton dough. Place one of the mounds of seasoned burrata in the center of the dough and close the ravioli. Gently press the dough over the cheese to release any air trapped inside the ravioli. (This will prevent them from bursting when they are cooked.) Apply pressure with your forefinger and thumb to seal the seams. Trim the edges with a chef’s knife. Place on the parchment-lined sheet pan or cookie sheet and repeat with the remaining wrappers.
Bring a large pot of salted boiling water to a boil. Heat the serving plates in a 200°F (100°C). In a small bowl, toss the spinach with the olive oil and a pinch of salt and arrange on a warmed serving plate. Add the ravioli to the boiling water and cook for 3 minutes, or until they float back up to the surface of the water. Using a spider, skimmer, or pasta strainer, lift the cooked ravioli out of the water, and drain well. Place the ravioli on the spinach, drizzle with the browned butter sauce, and grate the Parmigiano on top.
From LAURENT GRAS: MY PROVENCE by Chef Laurent Gras. Reprinted with permission.