Affton Diner French Toast starts with a peach syrup reduction

Tender egg ravioli pasta at Acero

Eby bed


Yield: 6 appetizer servings

2 ¼ cups all-purpose flour

3 whole eggs

¾ cup finely grated Parmigiano-Reggiano cheese

¾ cup mascarpone cheese

1 ½ cups ricotta cheese

Salt and freshly ground pepper to taste

6 egg yolks

4 tablespoons unsalted butter cut into 9-12 slices

Remarks: If you’ve never kneaded dough before, watch some videos or tutorials to keep going.

• A longer, thinner wooden rolling pin, lightly floured if needed, worked best for this dough.

• The thickness of the dough determines the cooking time of these ravioli.

• If you don’t want to make fresh pasta, fresh sheet pasta is available pre-made at Midwest Pasta Co. and frozen at DiGregorio’s Market. Follow instructions for filling, sealing and cooking. These sheets will likely be thicker, requiring a longer cooking time.

1. Place the flour in a mound on a clean surface lightly dusted with flour. Make a well in the center. It should look like a volcano – tall and slanted at the sides, deep in the middle.

2. Crack the 3 whole eggs into the well and whisk with a fork until well blended.

3. Using the fork, gently work the flour into the liquid. Continue until the dough becomes sticky and hard to work with.

4. Lightly dust your hands with flour, then use them to shape the coarse dough into a ball.

5. Transfer the dough to a lightly floured surface and knead the dough until it becomes smooth and elastic, about 10 minutes. Cover the dough with a bowl or a clean kitchen towel and let rest for 10 to 15 minutes.

6. While dough rests, mix all three cheeses in medium mixing bowl until well blended. To taste. Add salt if desired and add freshly ground pepper to taste. Put aside.

7. Roll out the dough on a lightly floured surface. Using a rolling pin dusted with flour, start rolling out the dough, turning it as needed, to form a very thin sheet of dough about 15 to 18 inches by 12 inches. The dough should be “thin enough to see knots on a wooden cutting board” — or “thin enough to read a newspaper,” according to chef Andy Hirstein.

8. Cut the dough into 2 rectangles about 15 to 18 inches by 6 inches. Cover one half with a dry towel while you prepare the filling.

9. Divide the cheese filling into 6 equal portions. Space them on the uncovered sheet of dough, 1 to 2 inches apart.

ten. Make a well in the center of each mound of cheese and place an egg yolk in the center, taking care not to break the yolk.

11. Using your fingers, lightly wet the rest of the batter with your fingers. This is to help seal the raviolo.

12. Carefully place the reserved sheet of dough over the mounds of cheese/yolk. Press the top sheet of dough tightly around the filling to seal the top sheet to the bottom sheet, removing as much air as possible between the filling and the dough. Exhaust air is particularly important.

13. Cut the filled dough using a cookie cutter or a large biscuit or cookie cutter into 6 round ravioli.

14. Bring a pot of 4 or 5 liters of salted water to a boil. Gently slip the ravioli into the water one by one. Cook 3 to 6 minutes, depending on the thickness of the dough, until the pieces are al dente.

15. Preheat a sauté pan or stainless steel skillet over medium-high heat, add the butter and swirl it around the hot skillet. Cook, stirring often, while the butter crackles and breaks. Remove from the heat when the butter begins to smell nutty. It will be brown in color. Pour it into a heatproof dish.

16. Carefully remove the raviolo from the water using a slotted spoon. Drain well, plate and garnish with brown butter.

Per serving: 707 calories; 47 g of fat; 29g saturated fat; 398 mg of cholesterol; 23g of protein; 44g of carbohydrates; 3g of sugar; 1g fiber; 388mg sodium; 401mg Calcium

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