Black Bottom Banana Bars
You can never have too many side dish recipes, so give Black Bottom Banana Bars a try. This recipe serves
Egg Yolk Ravioli With Black Pepper Pecorino
Details
- Servings: 9
- Dish: main course
Cuisine
- italian
Ingredients
- For the Pasta & Filling
- 250 grams (2 cups) ‘00’ pasta flour or all-purpose flour, plus more as needed
- 50 grams (5 tablespoons) semolina or semola rimacinata flour (if unavailable, use the same weight in ‘00’ or all-purpose flour)
- 170 grams eggs (about 3 large eggs plus 1 large yolk)
- 3 grams (1 teaspoon) whole black peppercorns or 1 teaspoon freshly ground black pepper, plus more to taste
- 225 grams (1 cup) whole-milk ricotta, drained of excess liquid if needed
- 85 grams (3 ounces) finely grated Pecorino Romano, plus more to taste
- Kosher salt
- Large egg yolks (1 for each raviolo you plan to make)
- For the Sauce & Serving
- 115 grams (1 stick, ½ cup) unsalted butter, divided
- Kosher salt
- 10 to 12 fresh sage leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 whole cloves (optional)
- Fennel pollen, for serving (optional)
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