Baked Burrata Ravioli in Parmesan Broth

Directions

1. In a medium-sized, heavy-bottomed pot, heat olive oil over high heat and add the onion, garlic, peppercorns, thyme, parsley stems, and bay leaf. Cook until the onion and garlic begin to brown, about 5 minutes. Add the wine and scrape up any brown bits that might have stuck to the pan. Add the Parmesan rinds and water and bring to a boil. Reduce the heat to medium and cook for about 2 hours until reduced by half.
2. Strain the broth through a fine mesh strainer into a clean, glass jar, discarding the solids. Salt the broth to taste and set aside. The broth can be made ahead and stored in the refrigerator for 2 to 3 days.
3. In the bowl of a food processor, combine the flour and salt. Pulse once or twice to mix it together. Then add the eggs one at a time, pulsing between each egg to break it up and fully incorporate it into flour.
4. Once all the eggs have been added and the dough resembles coarse sand, turn it over into a large bowl. The bowl is optional, but it helps keep the mess contained. Form the dough into a ball and knead until it starts to feel soft and silky, about 5 minutes. Wrap in plastic and refrigerate for at least 30 minutes.
5. Meanwhile in a large bowl, mix together the ricotta, burrata, lemon zest, nutmeg, salt, and pepper until well combined. Cover with plastic wrap and refrigerate.
6. Remove the pasta from the refrigerator and using a pasta roller, roll it out to the thinnest setting. Cut the pasta into 6-inch squares.
7. Bring a large pot of salted water to a boil. Add 1/4 cup of olive oil. Prepare a shallow baking pan by filling it halfway with cold water. This will be for the cooked pasta to stop the cooking and keep it from drying out while you prepare the ravioli. When the water is at a boil, add the pasta squares, one at a time. When they float they're cooked. Remove to your prepared pan of water and continue cooking the pasta until all the squares are cooked.
8. Preheat the oven to 350° F.
9. Grease a rimmed baking sheet with olive oil. Set up a station with the pan of pasta squares to your left, a plate with paper towels directly in front of you, the bowl of filling directly beyond that, and the greased baking sheet to your right. One at a time, remove the pasta square, pat it dry with the paper towel, add a dollop–about 2 teaspoons–of the filling to the center. Gently fold the bottom edge over the filling, then the top edge to form a long rectangle. Pick it up and fold the right and left edges behind the filling, forming a pocket for the filling. Keep in mind that there really isn't a "right" way to do this. Just make sure there isn't too much filling and that it's folded in such a way that it won't come apart. And even if those instructions aren't followed you'll still end up with something delicious, if a little messy. If you're making ahead, stop here and cover the pan with plastic wrap and refrigerate.
10. Drizzle some olive oil over the prepared ravioli, season it with salt and pepper, and grate some Parmesan cheese. Put it in the oven until the ravioli starts to puff, about 20 to 30 minutes. Then put the sheet of ravioli under the broiler for 2 minutes, rotating the pan halfway through to keep it from burning.
11. In a bowl, combine the greens, vinegar, oil, salt, and pepper. It will seem like an overdressed salad, which is true if it was a salad, but as a garnish, the excess vinegar and oil will drip into the final dish.
12. To prepare the final dish, distribute the ravioli among 6 pasta bowls. Add 1/2 cup of Parmesan broth (if you've made a day ahead, reheat) to each bowl. Top each bowl with 1/4 cup of the greens. Serve.