Spinach Ricotta Ravioli & Scallops With Deaf Chef Bobby Osso ☀️
Recommended Equipment
Ingredients
Spinach-ricotta filling
- 1c ricotta
- 1c spinach, wilted
- 1 whole egg
- salt and pepper, to taste
Homemade pasta
- 1 pound flour (we used Type 00)
- 5 whole eggs
- Water, as needed
Scallops
- 6-8 scallops
Brown butter sage sauce
- 1 stick unsalted butter
- 3 sage leaves, whole
Preparation
Spinach-ricotta filling
Wilt the spinach over high heat, then squeeze out any excess water. Let it cool slightly. Transfer the spinach to a bowl with ricotta and mix until well combined. Season with salt and pepper to taste. Add the egg and mix again. Transfer the filling to a piping bag or a bowl, cover, and refrigerate until ready to use.
Homemade pasta
Weigh out 1 pound of flour. Start forming the dough by pouring the flour on the countertop. Create a well in the middle, crack 5 eggs, and put them in the well. Add a pinch of salt. Using a fork, gently beat the eggs and slowly incorporate the flour.
After the mixture thickens, using your hands or a bench scraper, bring the dough together. Knead the dough for 10 minutes until it becomes smooth and elastic. If the dough feels dry, sprinkle water on your fingertips and work into the dough. Once the dough is smooth, wrap in plastic and set aside for 30 minutes. To check if it's ready, press the dough with your finger—if it springs back, it’s good to go.
Divide the dough into four equal pieces, keeping unused portions covered. Flatten one quarter, using your fingertips to dimple the quarter. Repeat for other pieces.
Break out the pasta maker, make sure it’s clamped to the work surface so it does not move around. Make sure the dial is on the widest setting, 0. Feed the dough into the maker. After the first pass, fold the dough in half and roll it through again at setting 0 for a smoother texture. Adjust the dial to setting 1 and roll the dough through.
Continue this process, moving to settings 2, 3, and beyond until you reach your desired thickness (typically setting 6 or 7). Keep the rolled-out sheets under a towel to prevent drying.
Lay one sheet of pasta on your work surface. Pipe or spoon about 2 teaspoons of spinach-ricotta filling for each ravioli, spaced evenly. Lightly brush the edges and between the mounds with water or egg white to help seal. Lay a second pasta sheet over the top. Press down gently around each mound to seal, pushing out any air pockets.
Use a ring mold to shape the filling into neat rounds, then cut out the ravioli with a slightly larger ring mold. Pinch edges as needed for a secure seal. Dust finished ravioli with flour or semolina and set aside.
Bring a large pot of salted water to a boil. Cook ravioli for about 3 minutes, or until they float.
Scallops
Pat scallops dry with paper towels (this helps them sear). Season with salt and pepper. Heat a skillet over medium-high heat. Add oil. Sear scallops for about 2 minutes per side, or until a golden crust forms and they’re just cooked through. Set aside.
Brown butter sage sauce
Using the same pan you used to cook the scallops, melt butter over medium heat, swirling gently to cook evenly. As the butter foams and begins to brown, watch for a nutty aroma and toasty brown color. Add sage leaves and fry briefly until crisp.
Assembly
Plate the ravioli and scallops. If smoking, put a cloche over the plate and load the smoking gun with oak. Connect the smoker to the cloche, burn the wood, and smoke for 10 seconds. Lift the cloche and add the brown butter sage sauce. Serve immediately.