Michael Chiarello's Pea-And-Potato Ravioloni with Sage Brown Butter

Ingredients:

• ***** For the Dough *****
• 4 extra large eggs, at room temperature
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon finely ground sea salt, preferably gray salt
• 2 cups all-purpose flour, plus more for dusting work surface
• 1 cup semolina flour, plus more for dusting dough
• ***** For the Filling *****
• 1 1/2 pounds russet potatoes, peeled and cut into 1 1/2 - to 2 - inch chunks
• Finely ground sea salt, preferably gray salt
• 2 tablespoons unsalted butter
• 1/2 teaspoon minced garlic
• 1 teaspoon finely chopped fresh thyme
• 1 cup heavy cream
• 1 teaspoon grated lemon zest
• 3 cups shelled English peas (from 3 pounds unshelled)
• 1/2 cup freshly grated Parmesan cheese
• Freshly ground black pepper
• 1 egg beaten with 2 teaspoons water for egg wash
• Finely ground sea salt, preferably gray salt
• ***** For the Sage Brown Butter *****
• 3/4 cup (1 1/2 sticks) unsalted butter
• 24 fresh sage leaves, torn in half
• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper

Preparation:

Put the eggs, olive oil, and salt in the bowl of a stand mixer fitted with the paddle attachment or in a food processor. If using a stand mixer, mix on low speed just until mixed. If using a food processor, pulse the wet ingredients to blend, the pulse in the dry ingredients just until distributed, but not so much that the mixture forms a ball. Mixing too much will make the dough tough.

Using your hands, gather the dough into a ball. On a lightly floured work surface, knead the dough gently with your palms, repeatedly folding the dough over onto itself until it forms a smooth mass. Divide the mass into 2 equal portions. Pat each portion into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for 20 minutes or up to overnight. (The dough may also be frozen at this point for about 1 month. Thaw in refrigerator.)

Make the Filling:

In a saucepan, combine the potatoes with water to cover by 1 inch. Add 1 tablespoon salt and bring to a simmer over high heat. Reduce the heat to maintain a simmer and cook until very tender, about 20 minutes. Drain the potatoes in a colander, then transfer them to a large bowl. While they are still warm, mash them with a fork or potato masher until fairly smooth.

In a saucepan, melt the butter over medium-high heat. Add the garlic and cook, stirring occasionally, until beginning to soften, about 30 seconds. Add the thyme and cook for 10 seconds to release its fragrance. Add the cream and lemon zest and bring to a boil. Add the peas, reduce the heat to medium, and simmer until the peas are barely tender, 2 to 3 minutes. Remove from the heat, pour into the food processor, let cool slightly, and then process to form a smooth puree, 45 to 60 seconds. Immediately add the pea puree to the mashed potatoes. Then add the Parmesan and, using a rubber spatula, mix until well blended. Season to taste with salt and pepper. Set aside.

Working on a lightly floured working surface, roll out half of the dough as thinly as possible (less than 1/16 inch thick). Try also to roll it into as much of a rectangle as possible to facilitate cutting. Repeat with the second dough portion. Dust the pasta sheets well with semolina flour. Using a sharp knife, cut the sheets into 4-inch squares. You will need at least 36 squares to make 18 ravioloni.

To fill the ravioloni, center 1 1/2 teaspoons or so of filling on half the pasta squares, brush all around the filling with the egg wash, and then top with the remaining pasta squares. Using your fingertips, seal each filled pasta closed, starting from the filling and pressing out gently to the edges to force out all the air. Lay the ravioloni on a baking sheet lines with a flour dusted tea-towel. Lightly dust the tops with semolina flour. Use immediately or cover with a tea towel and leave at room temperature for several hours.

When ready to cook, bring a large pot of salted water to a boil. While the water is heating, make the brown butter: Put the butter in a cold skillet and place it over medium heat. Cook, stirring occasionally to prevent it from burning in spots but without moving the pan, until it stops foaming and browns evenly, 3 to 4 minutes. Add the sage leaves and cook briefly until they crisp in the hot butter. Season with salt and pepper. Remove from the heat and keep warm.

Reduce the heat under the boiling water so that the water simmers. Add half the ravioloni and cook until they float to the surface and feel tender on the edges, 6 to 8 minutes. Using a slotted spoon, lift out the ravioloni and keep them warm in a shallow layer of water on a large rimmed baking sheet.

When all of the ravioloni are done, transfer them to a warmed platter or individual plates and drizzle the brown butter sauce over them. Serve at once.

Serves 6 As A Main Course

COOKING NOTES: The term ravioloni indicates that these will big stuffed pastas (the term raviolini, in contrast, is used for particularly small ravioli). The size will save you time in the kitchen and the presentation will be more dramatic.

ENTERTAINING NOTES: For a larger group, you can partially cook the ravioloni up to one hour in advance. Parboil them for 3 to 4 minutes in boiling salted water, then, using a slotted spoon, transfer them in a single layer to 1 or 2 rimmed baking sheets, depending on size. Add a little of the pasta water to the baking sheet(s), and cover the stuffed pastas with a large cloth napkin that has been dipped in the pasta water. Keep at room temperature. When ready to serve, heat the napkin-covered ravioloni in a 350 degree oven for 5 to 7 minutes.