Ricotta Ravioli With Sage Brown Butter
1 ½ cups flour
½ cup semolina flour
- 2 whole eggs
- 3 egg yolks
- 1 tablespoon water, plus more, if needed
- ¼ to ½ cup extra semolina flour, for dusting
- 1 cup whole milk ricotta cheese, drained of excess liquid
- 3/4 cup grated Pecorino Romano
1/2 cup freshly grated Parmigiano Reggiano cheese
2 dried sage leaves, crumbled
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 10 dried sage leaves
- 1/2 teaspoon salt
- 1/2 cup Parmigiano Reggiano cheese
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For The Ravioli Dough:
For The Filling:
For The Sauce:
For the filling: In a medium bowl, mix together the ricotta, Pecorino, Parmigiano Reggiano, sage, egg and salt. Fill a large piping bag or plastic bag with the filling and set aside.
- For the pasta dough: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs, egg yolks, and tablespoon of water. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.
- When the dough gets too firm to mix with the fork, switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands. If the dough is still too firm to work with, add another teaspoon or two of water if needed.
- Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. Prepare a sheet pan by dusting it with at least ¼ cup semolina flour. This is where the assembled ravioli will go before cooking. Prepare a small bowl with water for your work station.
- Once the dough has rested, divide the dough into 4 equal pieces. Roll the dough out into thin sheets by either using a pasta roller, or by hand with a rolling pin. Roll it out to 2 on a standard pasta roller. To check if the pasta is thin enough, hold the pasta sheet up to the light; you should clearly see the silhouette of your hand right behind the pasta.
- Cut the first rolled-out dough sheet in half. Both halves should be about 1 foot long each. Cut the dough into 4-inch squares. Drape one sheet of dough into the ravioli mold and gently press the dough into the center well. Using your finger tips, gently press into the groove ring around the center well. Grab your piping bag of ravioli filling and cut a small hole at the end. Fill the center well of the ravioli with the filling until it is flush with the rest of the dough. Fill the ring around the ravioli with more filling until it is flush as well. Dip your fingertips into the small bowl of water and gently dab all around the exposed parts of pasta, being careful to not get the dough overly wet. Drape another piece of pasta on top, and press down gently with your palm. Turn the mold upside down to release the ravioli. Set the finished ravioli on your sheet pan with semolina flour. Continue to do this until you are all out of dough. Save your cut scraps of dough during this process; you can knead these together and roll it out again for more ravioli.
- For the sauce: In a large heavy-bottomed pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the dried sage leaves and cook until crisp, about 2 minutes. Stir in the 1/2 teaspoon salt. Season the sauce with more salt to taste, if necessary. Turn off the heat.
- Meanwhile, Bring a large pot of water to a boil. Season with salt. Using a pasta spider or slotted spoon, carefully cook the ravioli in batches to not crowd the pot. Boil for roughly 3 minutes, until the pasta appears tender and the ravioli float at the surface of the water.
- Using a pasta spider or slotted spoon, gently slide the cooked ravioli directly into the pan with the butter sauce with the heat still off. Once all the ravioli are in the sauce, sprinkle with the Parmigiano Reggiano cheese. Gently toss the ravioli in the sauce with the cheese until a smooth sauce forms, adding pasta water if necessary to loosen. Serve warm.