I'm about to make these ravioli my entire personality
A recipe for burrata and pesto filled ravioli with butter and asparagus
no.16
Burrata and Pesto Filled Ravioli with Butter and Asparagus
Happy Sunday everyone! I cannot believe this is the 16th issue of my little newsletter, so I just wanted to take a moment to practice gratitude and extend a big thank you to each and every one of you, for choosing to be here. Now, onto the pasta.
I recently put a poll on Instagram to hear from you and find out what sort of pastas you wanted to see more of. There was an overwhelming response for egg dough pastas and stuffed pasta, so here I am - forever faithful - with something I hope you’ll love this week. Isn’t she pretty?
There is just something about a plate of ravioli that is so pleasant on the eye. Hidden away and waiting inside little pillows is a beautiful filling - the not knowing of what that filling is like, in taste and texture, makes stuffed pasta seem all the more delectable to me. However I do have a confession - I rarely ever order ravioli or any stuffed pasta when I’m dining out. Why? Because you get like 6 of them and feel like you’ve just had a starter.
The pros and cons list is the same every time:
Pros - probably delicious
Cons - never enough on the plate
And I get it, the effort and cost of serving stuffed pasta in hospitality probably plays into this factor. But when there’s 6 on the plate and I’m still paying standard entree prices...
When I make these at home, I can have a big bowl of ravis at a fraction of the cost. I want at minimum 10-12 ravioli depending on size. That might sound mildly gluttonous to some (looking at the guy who told me 125g of pasta was an obscene portion size 🙄), but I’m a proud, flag-flying carb kween and more than happy to be placed in that category. Who’s with me?!
Anywho - onto what these babies are about. Filled with burrata and pesto for taste, with ricotta for added texture, these have a deliciously creamy quality to them. Served in my favourite butter sauce preparation, a beurre monté, with fresh asparagus kept almost raw - a sweet juxtaposition to the silky soft texture of the ravioli. These are yelling it’s spring!, which is very welcome after what seems to have been the longest winter in eternity here in Australia. I’m finally feeling excited about getting into the summer months. And while I’m also totally prepared for that welcoming feeling to turn into pure hatred and despair when summer actually rolls around I break a sweat just thinking about going outside, I’m trying to live in the moment.
A moment for this ravioli mould
Now while you can absolutely make this filling and use it with just about any stuffed pasta shape, I loved using my new mould from John Francis Designs. I’ve had so many people ask about it, so you’ll find it linked here if you too are interested.
The benefit of using a mould is that it is a bit quicker - not to mention the stunning design achieved by John’s crafty woodwork. It’s important not to overfill the indents with your filling, but other than that, it’s as easy as cutting two pieces of sheeted dough, piping in filling, rolling the two sheets together and cutting to separate the ravioli.
Suggested Wine Pairing
Thinking about pairing the wine with the two major players of this dish - pesto and asparagus - we’re leaning towards the crisp white vibes today. Think savvy B or pinot gris/grigio - something crisp, something bright - it’s giving long lunch and a touch of classy day drinking.
What other people (read: sommeliers who actually know a thing or two about wine) are saying: look for wines that aren’t overly ripe and have a “green quality”, to match the green flavours found in pesto. And when it comes to asparagus, well… apparently there are certain chemicals found in this beautiful vegetable that can cause some wines to taste grassy and even rotten (!!!), so it’s important to go for something crisp and light - avoid tannic and oaky wines (sorry Chardy bbs) and I guess… hope for the best?
Sunday Soundtrack
A sweet soundtrack comprising of 10 songs I’ve been listening to, usually on repeat. Throw it on and get kneading!