ricotta ravioli, butter and sage

ravioli alla ricotta con burro e salvia

ricotta ravioli, butter and sage 4 Servings ricotta ravioli, butter and sage


• 1½ cups unbleached flour
• 1/8 teaspoon salt
• 2 large eggs
• 6 tablespoons fresh ricotta cheese (3 ounces)
• 3 tablespoons freshly grated Parmigiano-Reggiano
• 1 egg yolk
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 tablespoons delitia butter
• 8 leaves of fresh sage


For Pasta:  In a large mixing bowl, whisk together flour and salt. Mound flour mixture and form a well in the center. Add eggs to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead until smooth and elastic, about 10 minutes more. Wrap dough tightly in plastic and let rest for 30 minutes.

For Filling:  In a large bowl add ricotta, salt and pepper; stir to combine well.

Divide dough into two equal pieces. On a lightly floured surface, roll one dough piece into a 16-x-16-inch sheet. Repeat with remaining piece. Spoon 1½ teaspoons filling onto one sheet of dough at 2½-inch intervals (you will have about 25 dots of filling); place second dough sheet on top. Using a 2½-inch ravioli stamp or round cutter, cut out ravioli.

Melt butter in a small saucepan; remove from heat and cover to keep warm. Return water to boil. Add half of the ravioli and cook until al dente, about 2½ minutes. Using a fine mesh sieve or slotted spoon, remove ravioli from pot, drain in a colander, and divide among serving plates. Repeat with remaining ravioli. Drizzle ravioli with butter, sprinkle with fresh sage, and serve immediately.