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
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.
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.
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.
For the Toasted Pistachios:
Bake pistachios at 350°F for 12 minutes. Transfer toasted pistachios to a food processor and pulse until fine.
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.
Featured ingredients: Cypress Grove goat cheese, Caputo parmesan and ricotta
Notes
