Roasted Garlic Butter Raviolini with Garlic Breadcrumbs

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Roasted Garlic Butter Raviolini:

• 1 1/4 cup ‘00’ wheat flour

• 1/4 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 2 bulbs of garlic

• 1 tbsp. extra virgin olive oil

• 1 stick of butter, softened

• 8 oz. burrata

• 1/3 cup Parmigiano Reggiano, grated

• 1/2 cup garlic panko breadcrumbs

• Crushed red chili flakes

• Italian parsley, chopped

• Salt to taste

• Pasta water as needed

  
  

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Directions:

Roasted Garlic Butter:

1. Preheat oven to 400°F. Slice the top off of the garlic bulbs and drizzle with olive oil. Roast for 40-50 minutes until soft and golden brown.

2. Mash the roasted garlic cloves into the softened butter until smooth.

   
   

Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

Roasted Garlic Butter Raviolini:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. Blend the burrata, Parmigiano, and salt to taste. Transfer to a piping bag and set aside.

3. Divide the rested dough into six pieces. Roll each into thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller).

4. Pipe 1/2 tsp dollops of filling onto one sheet. Lay a second sheet over top. Stamp and seal raviolini.

5. Bring a large pot of water to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 1-2 minutes. Reserve 1 cup of pasta water.

6. Toss the raviolini in roasted garlic butter along with 1/4 cup of pasta water.  Add more pasta water as needed.

7. Plate and top with garlic breadcrumbs, parsley and chili flakes.