Smoked Zucchini-Burrata Ravioli

METHOD:

Ravioli Filling:
Heat a smoker and smoke zucchini at medium heat for 45 minutes. Once zucchini has a nice, smoky flavor, remove from smoker and dice. In a sauté pan, heat 1 tablespoon olive oil and sauté garlic and zucchini until tender. Cool zucchini to room temperature. In a bowl, combine zucchini with remaining olive oil, burrata, ricotta, parmesan, and herbs. Season with salt and pepper. Tomatoes can be held up to 3 days.

For the Ravioli Dough:
In the bowl of a stand mixer fitted with a hook, combine flour, semolina, salt, and olive oil. Slowly incorporate 2 eggs, until pasta dough is smooth and semi-soft. Rest pasta dough at room temperature, covered with a moist towel or napkin, for about 45 minutes. With a rolling pin, roll the dough in ¼-inch-thick sheets. Lightly brush remaining egg onto pasta dough sheets. Being careful to leave enough space between each pile, add the ravioli mix on the pasta sheets. Cover each sheet with an additional sheet of pasta. Cut the ravioli in the shape you prefer.

Pickled Tomatoes:
In a small pot, combine sugar, vinegar, and herbs in a small pot. Bring to a boil for 5 minutes, then add tomatoes for 20 seconds. Remove brine from heat and tomatoes from brine. Cool tomatoes slightly and peel. Once vinegar reaches room temperature, add peeled tomatoes to pickle.

To Assemble and Serve:
In a large pot of boiling, salted water cook Ravioli 5 minutes; drain. In a saucepan, on medium-high heat, combine butter, Pickled Tomatoes, and some of the pickle brine. Bring to a boil and cook a few minutes. Add Ravioli to Pickled Tomatoes and season with salt and pepper. To plate, spoon some of the cooking liquid into a shallow bowl; top with Ravioli Pickled Tomatoes, and herb sprig.