Baked Burrata Ravioli in Parmesan Broth

Ingredients

• 2 tablespoons olive oil
• 1 onion, peeled and quartered
• 1 head of garlic, cut in half
• 1 teaspoon black peppercorns, crushed
• 1 bunch thyme
• 3 sprigs parsley stems, leaves removed and reserved
• 1 bay leaf, torn
• 1 cup white wine
• 1 pound Parmesan rinds
• 8 cups water
• 200 grams Tipo '00' flour
• 2 large eggs
• 1/2 cup ricotta
• 8 ounces burrata
• 1/2 teaspoon finely grated lemon zest
• 1 pinch freshly grated nutmeg
• 1 cup mixed herbs (parsley leaves from above, arugula, chervil, whatever looks good)
• 2 tablespoons white wine vinegar
• 2 tablespoons pistachio oil, or olive oil
• 1/2 cup olive oil
• Salt
• Freshly ground pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag