Sous Vide Ricotta Ravioli

Ingredients for 6

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 172°F (77.8°C).

• Step 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

• Step 0

  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.

• Step 1

  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

• Step 0

  Place one tablespoon ricotta mixture in the center of a wonton wrapper.

• Step 1

  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

• Step 0

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

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