Topfenravioli with Prosciutto, Spinach & Foaming Brown Butter

Name: Topfenravioli with Prosciutto, Spinach & Foaming Brown Butter
Yield: Serves 4
Ingredients: 50 g (2 oz, ¼ cup) buffalo or cow’s milk mozzarella, finely diced; 2 tablespoons freshly grated Parmesan, plus extra to serve; 450 g (1 lb) young spinach leaves; 1 tablespoon extra-virgin olive oil; Freshly grated nutmeg; A pinch of salt; 100 g (4 oz, ½ cup) cottage cheese, well drained; 75 g (3 oz, ½ cup) prosciutto, finely diced; Salt & freshly ground black pepper; 2 eggs plus 1 egg yolk, lightly beaten; 250 g (9 oz, 2 cups) strong plain flour; 75 g (3 oz, 6 tablespoons) unsalted butter; 10 fresh basil leaves, roughly chopped, plus a few whole leaves to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Crumbly cottage or curd cheese is used extensively in many German dishes. I particularly like the stuffing for this ravioli.

Ingredients

75 g (3 oz, 6 tablespoons) unsalted butter
450

Main course
Gluten-free

Method

First make the pasta dough. Put the flour, salt and olive oil into a food processor and process for a few seconds to combine. Add the beaten eggs and process until the mixture forms a mass. This should only take a few seconds and it is important not to overwork the dough. Remove the dough from the food processor. It should be fairly soft and pliable. If it is too dry, knead in a little water; i