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Michael Chiarello’s Gnocchi Ravioli with Swiss-Ricotta Purée, Egg Yolk and Sage Brown Butter Sauce

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Tasting Tips

Bring a little drama to dinner with Michael Chiarello's show-stopping ravioli.

With the help of Cook Taste Eat’s CEO, Tanya Melillo, the simplest ingredients come together for a rustic dish with unexpected flair. Instead of using traditional ravioli dough, Michael fashions his potato-based, melt-in-your-mouth gnocchi dough into deliciously filled discs. A ring of nutmeg and pepper-spiked swiss chard-ricotta purée is piped into each piece of ravioli and a raw egg yolk is then nestled in the center. When the ravioli are sealed and cooked, the rich golden yolk gets lightly poached, but remains runny enough to burst beautifully as your guests cut into their first bites. A simple sauce of sweet, nutty brown butter, fresh sage and grated Parmigiano melds with the ravioli dough, sweeping the entire dish with its subtle richness.

Read how Sauvignon Blanc complements the flavors in this meal.

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