How to make Traditional Italian Ravioli with Sage Butter
When you think of Italy you most likely think of food, probably straight away your mind jumps to pasta and pizza, for us you can’t get much more Italian than home made pasta. I’ve included a Ravioli recipe in our 12 weeks of recipes because Pasta making is a fundamental part of our Italian Cooking day course and its one of the reasons why the course is so popular.
Ravioli has been around since the 14th century and is simply an Italian dumpling made of pasta with a filling that normally includes ricotta & spinach. We really want to demystify the art of making this dish, which is perceived by many as really complex, but in reality its simplicity is the key to what makes it so delicious and relies on really good ingredients, quality flour, eggs from the garden, a pinch of salt, and lots of care and attention during the cooking process.
You will often see Ravioli drowned in sauce, but a drizzle of sage and lemon butter over the top really sets the dish off and gives it a beautiful glaze and won’t detract from the beauty of your freshly made Ravioli.
We would love to know how you get on when you make this recipe and if you need any tips or pointers whilst making it just ask your questions in the comments below, or e-mail us on firstname.lastname@example.org
For the 30 egg yolk Pasta:
250g Flour 00
6 egg yolks +1 whole egg
pinch of salt
For the stuffing:
Nutmeg, a pinch
Black pepper, a pinch Salt
75g unsalted butter
20 small sage leaves
1 tbsp lemon juice
To make the Pasta Dough:
Mix the flour and the eggs for 10 minutes. Wrap in cling film and rest the pasta dough for 1 hour in the fridge.
To make the filling:
In a frying pan put the butter, cook the spinach until soften, then dry the spinach really well and let it cool down.
In a bowl mix the ricotta with the parmesan, spinach, nutmeg, black pepper and salt. Put it in a piping bag.
To make the Ravioli:
Work the dough with the pasta machine until the finest measure of thickness.
Cut Discs of 15 cm of diameter.
Take one disc make a nest of stuffing in the middle with the piping bag. Egg wash the edge with a small brush and close the ravioli with another disc. Work the edges with a fork to firm it.
For the sage butter:
Melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add the lemon juice and some salt and pepper to taste.
Cook the Ravioli in for 2-3 minutes in salty water and then put them in the pan with the sage butter for 1 minute with a couple of spoons of cooking water. Serve with a sprinkle of Parmesan
phone 01620 822 922