Beef Ravioli with Mediterranean Herb "Burro Composto"
Canned beef ravioli popular with children and families in the US was first pioneered by the Italian Army in World War I. It was developed as part of their rations and later popularized in Europe and the US creating a larger demand for fresh beef ravioli as a staple meal item.
Ingredients
- 32 ravioli
- 1 lb unsalted butter, whipped at room temperature
- 1 garlic clove, minced
- TT salt and white pepper
- 1/2 tbsp. fresh sage, minced
- 1/2 tbsp. fresh rosemary, minced
- 1/2 tbsp. fresh thyme, minced
- 1/2 tbsp. fresh marjoram, minced
- 1/2 tbsp. fresh parsley, minced
- TT Asiago cheese
Directions
Make "burro composto" (compound butter) by whipping butter at room temperature until fluffy and bright white in color. Fold in herbs, garlic and season with salt and pepper. Spoon half butter onto a 10x10 in plastic wrap and form a cylinder. Refrigerate for 2 hours before use. Blanch ravioli and toss in a bowl with dollops of room temperature compound butter. Add butter little at a time, adjust density with cooking water. Serve immediately with shaved Asiago.
