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Burrata Ravioli with Orange and Sage

Chef Laurent Gras Recipes

Burrata Ravioli with Orange and Sage

Alta Editions

Delicate pasta envelops a rich, creamy filling of melted cheese. The classic combination of browned butter and sage is offset with a hint of orange, which adds a delicate citrus perfume that cuts through the richness of the dish.
— Laurent Gras

This Provence-inspired Burrata Ravioli with Orange and Sauce recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 45 minutes   |   Cooking Time: 5 minutes

 

Ingredients

For the Browned Butter Orange Sauce

  • 7 tablespoons (100 g) unsalted butter
  • ¾ ounce-(20 g) nugget Parmigiano Reggiano
  • ¼ orange wedge
  • Sea salt

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
  • Sea salt
  • Browned butter sauce (from above)
  • ¾ ounce (20 g) fresh Parmigiano Reggiano

Method

For the Browned Butter Orange Sauce

  1. 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

  1. 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.
  2. Lay one of the wonton wrappers on a clean work surface. 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.
  3. 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.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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