Francobolli di Brasato al Pomodoro with Basil and Ricotta Salata al Forno

Name: Francobolli di Brasato al Pomodoro with Basil and Ricotta Salata al Forno
Yield: makes 4 servings
Ingredients: Wedge of ricotta salata; 8 ounces braised short ribs (1 rib, weighed without the bone) (Brasato al Barolo with Polenta and Horseradish Gremolata, page 230), plus 1 cup reserved braising liquid or water; 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano; Semolina, for dusting; Basic Pasta Dough (page 162); All-purpose flour, for dusting; 1 extra-large egg white; Kosher salt; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, crushed; 1 cup Passata di Pomodoro (page 25); 4 whole large fresh basil leaves, plus several fresh micro or miniature basil leaves (if unavailable, use additional large leaves); 2 tablespoons finishing-quality extra-virgin olive oil

January 26, 2012

Francobolli is Italian for “postage stamps,” and that’s what these small, filled pasta shapes look like. They are filled with braised short ribs that we whip with Parmigiano and then top with a simple tomato sauce. The reason for you to make this is the same reason we make it: to use leftover Brasato. This recipe makes more ravioli than you will need for four servings. You can either freeze the remaining ravioli or double the sauce recipe. If you double the sauce recipe, toss the sauce with the ravioli four servings at a time. Ricotta salata is ricotta cheese that has been pressed and salted. The result is a hard, bright white grating cheese with a much stronger flavor than fresh ricotta. Matt got the idea to bake the cheese in a very hot oven, which gives it a smoky flavor.

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