Ravioli with sage-ricotta filling tossed in sage butter
120 mins
120 mins
Ingredients
- 400 g Flour
- 4 Eggs
- 40 ml Olive oil
- 1 TEASPOON Salt
- 7-10 Tbsp (alternatively you can also buy ready-rolled noodle dough from the refrigerator)
- 250 g soft ricotta
- 1 big egg
- 100 g freshly grated parmesan
- 1 collar Sage
- 1 Organic Lemon
- 7-10 Tbsp salt and lemon pepper
- 5-6 Branches of fresh sage
- 3 TABLESPOONS Butter
- 3 TABLESPOONS Oil
- 1 decent piece of parmesan
Directions
- 1
Prepare the pasta dough: Mix flour, eggs, oil and salt in a bowl so that the ingredients slowly become one. Then pour everything onto the worktop and work into a smooth dough.
- 2
Knead until the dough is smooth and shiny. No more dough should stick to your fingers. Wrap the dough in cling film and let it rest for about 30 minutes.
- 3
In the meantime, prepare the filling: Put the ricotta, egg and cheese in a bowl. Finely grate the lemon zest and add it to the bowl with chopped sage. Mix everything well and season with salt and lemon pepper.
- 4
Roll out the noodle dough with the noodle machine: Cut the dough in quarters and cover 3 portions with a tea towel so it doesn't dry out. Flatten 1 portion with the dough roller, making rectangles of et
- 5
Lightly dust the dough and rolls with flour.
- 6
Set the roller distance to the largest setting and crank the dough 2-3 times. Fold the dough to a third, turn it by 90° and crank it again. Repeat 8 to 10 times until the pasta dough is smooth and supple and has a velvety appearance.
- 7
Tighten the rollers by one step and crank the dough through. Repeat this procedure, reducing the distance between the rollers by one step at a time, until the dough has the desired thickness.
- 8
Fill the dough: At regular intervals, place one teaspoon of filling on each dough. Place a second sheet of dough on top of the first and press the dough firmly into the gaps. Cut out the ravioli with a pastry wheel.
- 9
The filled ravioli can now be cooked directly or left to rest for a few more hours.
- 10
Cook the ravioli in portions in a large pot of boiling salted water. After 3-4 minutes, remove carefully with a ladle. In the meantime, prepare the sage butter. Heat the butter and oil in a pan and sauté the sage leaves in it.
- 11
Arrange the ravioli on plates and sprinkle with sage butter. Serve with lots of coarsely grated Parmesan cheese.
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