ravioli Butter and Sage
A recipe made easy for making authentic pasta stuffed ravioli with only 1 hour and a few fresh ingredients, a luscious meal awaits you and your friends.
Ravioli Butter and Sage
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.
Ingredients
Make the Pasta Dough (see post)
Filling
- 125 g Fresh Ricotta if ricotta in your country is very wet, let it drain a few hours before use
- 40 g Thinly grated Parmigiano Reggiano Fresh Herbs like Marjoram, basil or mint thinly chopped Salt
- Lemon Zest optional
Butter and Sage
- 50 g unsalted butter
- 3/4 sage leaves
- Parmigiano Reggiano
Instructions
Make Pasta Dough (see post)
Prepare the filling
- Mix everything until smooth, taste and adjust salt, cover and chill until needed.
- Roll out pasta into sheets! (see post) but this time, roll out onto thickness number 2, meaning that you want to go slightly thinner; you should be able to see through it.
Assemble Ravioli
- Place your sheets of pasta on the table, so that you can add the filling comfortably.
- Place a dollop of filling on the middle part of the sheet of pasta, distancing 2 or 3 fingers from each other.
- Fold the dough sheet towards yourself, covering the filling while you do it. Make sure one side of the ravioli is shut.
- Press gently around the filing, removing the air from the inside and creating a tight seal.
- Cut your ravioli with a cutter, glass, or knife, or any tool you have prepared for this step.
- Place them on a lightly floured surface until you are ready to cook them.
Make Butter & Sage
- Melt butter and sage in a pan.
- Add cooking water to pan.
- Add ravioli to the pan and mix a few minutes while tossing.
- Add Parmigiano, off the heat and toss.