Burrata Ravioli, Browned Butter, and Fresh Sage

Directions

1. 1

   Prepare the filling: carefully drain the burrata by placing it in a fine-mesh sieve for 10 minutes to remove excess lactosérum. Season lightly with salt and pepper.

2. 2

   Roll out the ravioli dough into thin sheets of about 1-2 mm on a lightly floured work surface. Cut out circles or squares of 8 cm in diameter using a cookie cutter or a knife.

3. 3

   Place a generous tablespoon (about 20g) of burrata in the center of each dough disk. Brush the edges lightly with the egg yolk mixture.

4. 4

   Fold the dough to form the ravioli, pressing firmly on the edges to seal well, pushing out any air around the filling. Pinch the edges or use a fork to decorate the seal.

5. 5

   Bring a large pot of salted water to a rolling boil. Cook the ravioli in batches, without overcrowding. Cook for exactly 3 minutes, until they float to the surface and are slightly al dente.

6. 6

   While the ravioli are cooking, melt the butter in a large skillet over medium heat. When it starts to foam, add the sage leaves. Continue cooking, stirring gently, until the butter turns a beautiful golden amber color and releases a hazelnut aroma, about 3-4 minutes. Remove from heat immediately.

7. 7

   Gently drain the ravioli with a skimmer and transfer them directly to the skillet with the browned butter. Mix gently to coat each ravioli.

8. 8

   Immediately dress in shallow hot plates, generously napping with the browned butter and sage, sprinkling with Parmesan cheese, and finishing with a pinch of fleur de sel and a grind of black pepper.