Egg Yolk Raviolo with Ms. Natural Goat Cheese, Garam Masala, Pistachios, and Pomegranate Molasses
Chef Bailey Sullivan of Monteverde restaurant in Chicago was selected as a StarChefs Rising Star in 2021 — and we were thrilled to partner with her for restaurant week! Bailey created this raviolo (which is essentially one giant, delicious ravioli) using our Ms. Natural fresh goat cheese, and it knocked our socks off. This recipe is perfect for both experienced cooks and anyone who loves a good cooking project!
Ingredients
Makes 15 raviolo| Raviolo Dough - Yield: 865 grams | |
|---|---|
| 500 grams | 00 pasta flour |
| 2 | whole eggs |
| 14 | egg yolks |
| Garam Masala - Yield: 1 cup | |
|---|---|
| 6 grams | green cardamom |
| 30 grams | black cardamom |
| 6 grams | cloves |
| 30 grams | chopped cinnamon sticks |
| 18 grams | halved nutmeg |
| 6 grams | star anise |
| 18 | Indian bay leaves |
| Canola oil | |
| Garam Masala Verdi Filling - Yield: 1.43 kilograms | |
|---|---|
| 150 grams | butter |
| 200 grams | diced yellow onion |
| 2 kilograms | spinach |
| 24 grams | salt |
| 730 grams | Caputo Parmesan |
| 500 grams | pressed Caputo ricotta |
| 32 grams | finely grated lemon zest |
| 300 grams | Cypress Grove Ms Natural |
| Toasted Pistachios | |
|---|---|
| Pistachios, shelled | |
| To Assemble and Serve - Yield: 1 serving | |
|---|---|
| 1 | egg yolk |
| 1 | asparagus spear |
| salt | |
| 1 | spring onion, bottoms julienned in rounds and tops julienned on a bias |
| butter, browned | |
| pomegranate molasses | |
Instructions
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For the Raviolo Dough:
To a stand mixer fitted with a dough hook, add flour then slowly and gradually add eggs and yolks. Once the dough is formed, remove from mixer, loosely cover with plastic wrap, and let rest 30 minutes. Portion dough into 40-to-50-gram balls. Reserve.
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For the Garam Masala:
In a pan over medium flame, heat oil. Add remaining ingredients and bloom spices until they become toasty and fragrant. Pour over a chinois then buzz in a spice grinder until fine.
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For the Garam Masala Verdi Filling:
In a rondeau over low heat, cook butter and onion until onion becomes translucent. Add spinach and season with 12 grams salt. Once the spinach has wilted, drain excess liquid then immediately transfer spinach to sheet trays. Place in a blast chiller to cool to just below room temperature. Transfer chilled spinach to a food processor and add 230 grams diced Parmesan. Pulse together until smooth. To a bowl, add spinach mixture, ricotta, lemon zest, goat cheese, remaining salt, 500 grams grated Parmesan, and 36 grams Garam Masala, starting with a portion and tasting before adding all. Mix by hand; there should be no lumps. Adjust seasoning as needed.
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For the Toasted Pistachios:
Bake pistachios at 350°F for 12 minutes. Transfer toasted pistachios to a food processor and pulse until fine.
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To Assemble and Serve:
Roll out a Raviolo Dough portion to the 5 setting twice and cut out 2 large, semi-circular shapes. In the center of a semi-circle, pipe 100 grams Garam Masala Verdi Filling in layering circles, forming a beehive shape. Pipe a dollop into the center then top with an egg yolk. Layer the other sheet of dough over the top, carefully pressing out all the air with your finger or a ring mold. Using a pasta cutter, cut out a square around the mound.
Blanch asparagus in salted water for 30 seconds to 1 minute. Sauté spring onion bottoms in brown butter. Meanwhile, boil raviolo in well-salted water for 2 to 3 minutes. Add cooked raviolo and asparagus to the spring onion bottoms. Baste raviolo in brown butter and transfer to a serving plate. Garnish with spring onion tops, Toasted Pistachios, and pomegranate molasses.
