- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- Place the raviolo in boiling water and turn the heat to medium-high - you don't want to rock this in the pot at full boil.
- Cook for 2.5-3 minutes
- Remove Raviolo with a wire skimmer.
- Serve with sauce of your choice, cut into center (we recommend a fork and knife!)
- Simple butter and water emulsion: melt 5 Tbsp Butter with a few spoonfuls of water, add the raviolo to the pan and swirl the pan around, keeping the raviolo dome side up. Once the butter appears faintly yellow (almost white) in color, remove from the pan, add a pinch of salt and plate your Raviolo.
- Brown butter sauce: Add 5 Tbsp Butter to the pan, turn heat to medium and allow butter to melt. Once it begins foaming, stir with a spoon scraping the bottom of the pan until it begins to brown. Stop the browning process with a spoonful of water. Add the Raviolo to the pan, swirl together. Add a squeeze of lemon, or a swirl of olive or truffle oil if you have some.
- Quick Carbonara: Render guanciale or pancetta over low heat in a pan until golden brown. There should be a decent amount of fat rendered. Add a few twists of black pepper. Add 4-5 tablespoons of pasta water off of the heat (to avoid a flare up), return to heat and stir pan to emulsify. Add Raviolo to the pan and swirl a few times to coat. Add 2-3 generous pinches of grated parmesan or pecorino, swirl pan together to finish - you should have a glossy creamy sauce.
- Parmesan, pecorino or any grated cheese you like
- Fresh herbs like minced chives
- Fresh squeeze of lemon
Pasta: 00 Pasta Flour, Spinach, Paprika, Yukon Gold Potato, Black Truffle, Olive Oil, Mascarpone, Salt, Egg