Ravioli Butter and Sage

Makes: 15-20 ravioli Time: 40 minutes

Step 1 –Make the pasta dough (see post)

Step 2 –Prepare the filling

• 125g – 1 cup Fresh Ricotta

(if ricotta in your country is very wet,

let it drain a few hours before use)

• 40g – 1.40 oz Thinly grated Parmigiano Reggiano

Fresh herbs like Marjoram, basil or

mint thinly chopped Salt

• Lemon Zest (optional)

Mix everything until smooth, taste and

adjust salt, cover and chill until needed.

Step 3 – Roll out pasta into sheets! (see post) but this time roll out onto thickness number 2 meaning that you want to go slighlty thinner, you should be able to see through it.

Step 4 – Assemble your ravioli

Instructions

1. Place your sheets of pasta on the table,

so that you can add the filling comfortably.

2. Place a dollop of filling on the middle part of the sheet of pasta, distancing 2 or3 fingersfrom each other.

3. Fold the sheet of dough towards yourself,

covering the filling while you do it and

already getting one side of the ravioli shut.

4. Press gently around the filing taking the

air out from inside and vacuum sealing them.

5. Cut your ravioli, with a cutter, glass, knife

or any tool you have prepared for this step.

6. Place them on a lightly floured surface

until you are ready to cook them.

BUTTER & SAGE

Ingredient

• 50G -1.75 oz unsalted butter

• 3-4 sage leaves

• Parmigiano Reggiano

1. Melt butter and sage in a pan.

2. Add cooking water to pan.

3. Add ravioli to the pan and mix a few

minutes while tossing.

4. Add Parmigiano, off the heat and toss.

Thank you to Devour Tours for the recipe

and the delightful and delicious experience of making ravioli together.

Check out the food scholar for more recipes and inspirational ideas.