I love a recipe that makes something mind-blowing out of nothing. And this cheese broth is just that. Treasure from trash. The ravioli is awesome as well. It’s homemade pasta without the hassle of rolling it out yourself. Actually, these ravioli are probably better for their pre-packaged dumpling wrappers — a homemade dough would likely be heavier.
I got this recipe from the Frankies Spuntino cookbook, a little book from the namesake restaurant in New York. A few years ago, I was lucky to eat dinner at Frankies in Brooklyn and the meal still sticks in my memory as one of homey deliciousness. This recipe rehashes that sentiment.
Adapted from The Frankies Spuntino Cookbook
For the Broth
- 60 grams rind from a good-sized chunk of pecorino romano or parmesan
- 2 litres water
- 3 large sweet potatoes, scrubbed
- Olive oil
- Salt and pepper
- 2 tablespoons honey
- ¼ teaspoon Chinese five-spice powder
- 48 round wonton wrappers
- 4 tablespoons unsalted butter
- 5-6 fresh sage leaves
- 6-8 cups cheese broth
- 4 scallions, white and light green only, thinly sliced or julienned
- For the broth: add the cheese rind to the water and bring to a boil. Turn down the heat and simmer for at least two hours. Strain and reserve.
- Heat the oven to 180℃ (350℉).
- Slick the potatoes in oil and sprinkle with salt and pepper. Wrap them individually in foil, put them on a baking tray and bake until very tender, about 1 hour.
- When the potatoes are cool enough to handle, halve them and scoop the flesh into a bowl. Add the honey, five-spice and some salt. Taste and adjust seasoning as needed. Allow to cool a little more.
- Get out your wonton wrappers, a cutting board to work on, a bowl of water (for sealing the ravioli and a parchment lined tray.
- Put a teaspoon of filling in the middle of a wonton wrapper, then dip your finger in the water and run it around the rim. Fold the wrapper in half and pinch along the edges to seal. Repeat until the wrappers are used up. If you are not going to use all of the ravioli at once they can be frozen on a baking tray and then transferred to a ziploc bag when solid.
- When you are ready to cook, put on a large pot of boiling salted water.
- Melt the butter in a large saucepan over medium heat. Add the sage leave and cook them for a minute or two until aromatic. Add the cheese broth, season with salt and pepper and bring to a simmer.
- Drop the ravioli in the boiling water and cook until they pop to the surface, about 3 minutes. Remove from the water with a slotted spoon and divide among serving bowls. Ladle a cup of broth into each bowl and garnish with scallions.