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Ricotta and Sage Ravioli

Ricotta and Sage Ravioli

Prep time: 90 minServes: 4

Pairs with

The ricotta's mild creaminess and the brown butter match a delicate white with floral notes — Arneis, Vermentino or Lugana.

Ingredients

  • Pasta dough:
  • 300 g tipo 00 flour
  • 3 eggs
  • 1 tbsp olive oil
  • ½ tsp salt
  • Filling:
  • 400 g ricotta, well drained
  • 80 g Parmesan, grated
  • 1 egg yolk
  • Grated nutmeg
  • Salt and white pepper
  • Sage butter:
  • 80 g butter
  • 16 sage leaves
  • Parmesan to serve

Method

  1. 1Dough: Combine, knead 8 minutes, rest 30 minutes.
  2. 2Filling: Mix ricotta, Parmesan, egg yolk and seasonings.
  3. 3Roll the dough thin. Place filling every 5 cm. Fold, seal, cut. About 24 ravioli.
  4. 4Cook in lightly salted water for 3 minutes.
  5. 5Melt the butter until nut-brown. Fry the sage for 30 seconds. Toss with the ravioli. Serve with Parmesan.