Sous Vide Ricotta Ravioli

This sous vide ricotta ravioli isn’t totally homemade — it calls for wonton wrappers instead of fresh-made pasta — but if you’re feeling ambitious, you could go that route!

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• 2 quarts whole milk
• 6 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1/2 cup grated Grana Padano cheese
• 3 large eggs
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 48 wonton wrappers

Directions

1. Set the Anova Sous Vide Precision Cooker to 172°F (77.8°C).
2. Combine the milk and vinegar in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Prepare the Ricotta

1. When the timer goes off, remove the bag from the water bath. Skim the curds from the top of the bag and place in a strainer lined with cheesecloth and let drain for at least 10 minutes. Discard remaining liquid.
2. Transfer drained curds to a food processor. Add the olive oil and 1 teaspoon salt. Process until smooth and fluffy, about 20 seconds. Add the Grana Padano, 2 eggs, parsley, and garlic. Process until smooth.

Make the Ravioli

1. Place one tablespoon ricotta mixture in the center of a wonton wrapper.
2. Beat the remaining egg and brush across the edges of the wrapper. Top with a second wonton wrapper and press the edges together to seal. Repeat with remaining wrappers and ricotta mixture.

To Serve

1. Bring a large pot of salted water to a boil. Add the ravioli and boil until al dente, about 3 minutes. Serve.