If one Parmesan rind in soup is a good thing, you know broth that’s made with a lot of Parmesan rinds is going to be really good. And then if you stuff ravioli with burrata (and a little ricotta), and serve those cheesy pillows in a bowlful of said really good Parmesan broth?
You have a cheese lover’s dream dinner of Baked Burrata Ravioli in Parmesan Broth. Valentine’s Day dinner sorted. You’re welcome.
The base of the today’s dish, from Hi, I’m Brian, is the Parmesan broth, and if you are not already saving Parmesan rinds in your freezer, please start now. It will take you awhile to build up to the pound necessary for this recipe, but if you can’t wait (and you shouldn’t), head to a higher-end grocery store or a cheese shop where you can often buy them.
Parmesan rinds alone will make for a rich, cheesy broth, but Hi, I’m Brian’s is extra flavorful, thanks to additions like browned onion and garlic, peppercorns, white wine, and herbs. And his use of scraps isn’t limited to the Parmesan rinds: Since you use parsley leaves in the garnish, he has you use the stems in the broth—smart!
If you aren’t yet sold, don’t just take my word for it, take Food52er Amber Banerjee’s, who tested this recipe and declared: “The show stealer was the broth! Not only does it taste phenomenal, it will make your house smell amazing! It may be the best broth I have ever tasted and I plan to keep some in my freezer from now on.”
Though the dish looks (and tastes!) sophisticated (and has a somewhat lengthy ingredient list), it isn’t challenging to make and most of it can be made ahead of time. Hi, I’m Brian suggests thinking of it in four parts: the broth, the pasta, the ravioli filling, and the garnish. The broth and the ravioli can be made a day or two ahead of time, so the day of you’ll just need to bake the ravioli, reheat the broth, make the garnish (essentially an herb salad), and put together the dish.
| 2 | tablespoons olive oil |
| 1 | onion, peeled and quartered |
| 1 | head of garlic, cut in half |
| 1 | teaspoon black peppercorns, crushed |
| 1 | bunch thyme |
| 3 | sprigs parsley stems, leaves removed and reserved |
| 1 | bay leaf, torn |
| 1 | cup white wine |
| 1 | pound Parmesan rinds |
| 8 | cups water |
| 200 | grams Tipo '00' flour |
| 2 | large eggs |
| 1/2 | cup ricotta |
| 8 | ounces burrata |
| 1/2 | teaspoon finely grated lemon zest |
| 1 | pinch freshly grated nutmeg |
| 1 | cup mixed herbs (parsley leaves from above, arugula, chervil, whatever looks good) |
| 2 | tablespoons white wine vinegar |
| 2 | tablespoons pistachio oil, or olive oil |
| 1/2 | cup olive oil |
| Salt | |
| Freshly ground pepper |
| 2 | tablespoons olive oil |
| 1 | onion, peeled and quartered |
| 1 | head of garlic, cut in half |
| 1 | teaspoon black peppercorns, crushed |
| 1 | bunch thyme |
| 3 | sprigs parsley stems, leaves removed and reserved |
| 1 | bay leaf, torn |
| 1 | cup white wine |
| 1 | pound Parmesan rinds |
| 8 | cups water |
| 200 | grams Tipo '00' flour |
| 2 | large eggs |
| 1/2 | cup ricotta |
| 8 | ounces burrata |
| 1/2 | teaspoon finely grated lemon zest |
| 1 | pinch freshly grated nutmeg |
| 1 | cup mixed herbs (parsley leaves from above, arugula, chervil, whatever looks good) |
| 2 | tablespoons white wine vinegar |
| 2 | tablespoons pistachio oil, or olive oil |
| 1/2 | cup olive oil |
| Salt | |
| Freshly ground pepper |
I like this as an entree, but if you really want to go all out, follow Hi, I’m Brian's preference and serve his Baked Burrata Ravioli in Parmesan Broth as a starter. He says, “It's sophisticated yet subtle enough to introduce any number of mains.” Need ideas? Here are a few of our favorites:
Know of a great recipe hiding in the Food52 archives that uses an overlooked kitchen scrap? Tell me about it! Send me an email ([email protected]) or tell all in the comments: I want to know how you're turning what would otherwise be trash into a dish to treasure!
Written by: Lindsay-Jean Hard
Popular on Food52
4 Comments
But I may purchase pasta sheets and simmer parm rinds in good quality chicken broth. I bet it would still produce a pretty tasty but less labor intensive facsimile, for us lazy valentines.
See what other Food52 readers are saying.