First is one we did at Luxembourg. Arugula ravioli with brown butter and cardamom. The filling for the ravioli is blanched arugula, that has been dried very well. Mozzarella, Parmesan and Ricotta cheese, lemon zest, nutmeg, salt and pepper. The sauce is made out of brown butter that has been infused with toasted cardamom. Pickup is toasted pine nuts, preserved lemon rind and a quick saute of arugula.
Second is a head cheese ravioli. The idea is to braise the pigs head, pull the meat, ect ect, but reducing the liquid so much so that when we add the picked meat, it will be suspended in the liquid. Chill to near freezing and cut into pieces that will go inside the pasta so that you will end up with a "liquid" center with the braised meat and what ever else we decide to go with.
Pasta Dough:
1 3/4 cups AP
6 egg yolks
1 egg
1 1/2 tsp EVOO
1 TB milk
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