Ingredients
Units
Scale
Ingredients (Makes 6 large ravioli)
For the Pasta Dough:
- 1 cup 00 flour
- 1/2 cup semolina flour
- 3 large eggs (2 whole eggs + 1 for brushing)
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
For the Filling:
- 1 cup ricotta cheese (drained if watery)
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper, to taste
- 6 large, fresh egg yolks
For Serving:
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- Grated Parmigiano-Reggiano, for garnish
- Freshly ground black pepper, for garnish
Instructions
Instructions
1. Make the Pasta Dough
- In a large bowl or on a clean work surface, combine the 00 flour and semolina flour. Create a well in the center.
- Crack 2 whole eggs into the well and add the salt (and olive oil if using). Gradually mix the flour into the eggs with a fork, then knead by hand until a smooth dough forms (about 8-10 minutes). Add a few drops of water if the dough feels too dry.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the Filling
- In a bowl, mix the ricotta, Parmigiano-Reggiano, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
- Transfer the filling to a piping bag or spoon for easy portioning.
3. Roll Out the Pasta Dough
- Divide the dough into two portions and roll each out into thin sheets using a pasta machine or rolling pin (about 1/16 inch thick).
- Dust the sheets lightly with semolina flour to prevent sticking.
4. Assemble the Ravioli
- Lay one sheet of pasta on a lightly floured surface. Pipe or spoon a mound of the ricotta mixture onto the sheet, leaving enough space between mounds for each raviolo.
- Gently make a small well in the center of each mound and carefully place an egg yolk in each well.
- Brush the edges around each mound with beaten egg to seal.
- Cover with the second sheet of pasta, pressing gently around the filling to seal and remove air pockets. Use a round cutter or a knife to trim the ravioli.
5. Cook the Ravioli
- Bring a large pot of salted water to a gentle boil. Carefully slide the ravioli into the water and cook for 3-4 minutes, until tender but firm. The egg yolk should remain runny.
6. Make the Sage Butter Sauce
- While the ravioli cooks, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns golden and the sage is crispy.
- Remove from heat and keep warm.
7. Serve
- Remove the ravioli with a slotted spoon and plate them. Drizzle the sage butter sauce over the top.
- Garnish with grated Parmigiano-Reggiano and freshly ground black pepper.
