Butter & Sage Ravioli

30 mins
Serves 1
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Directions

  1. 1Add 2.5 cups of double zero flour to a silicone mat.
  2. 2Make a well in the center of the flour.
  3. 3Crack 4 whole room temperature eggs into the well of the flour.
  4. 4Mix everything together with a fork.
  5. 5Knead the mixture together with your hands until everything is incorporated.
  6. 6Press your thumb into the dough to make sure it bounces back, indicating it's ready.
  7. 7Cover the dough with plastic wrap and refrigerate for about 30 minutes.
  8. 8Grate Parmesan Reggiano into a bowl.
  9. 9Add ricotta cheese to the bowl with Parmesan Reggiano.
  10. 10Add salt and pepper to taste.
  11. 11Mix everything together to create the ravioli filling.
  12. 12Set up the KitchenAid with the pasta attachment.
  13. 13Thin out the pasta dough by passing it through the pasta attachment, folding it over a few times on itself before really thinning it out.
  14. 14Dust the ravioli maker with flour.
  15. 15Lay one of the pasta sheets down over the ravioli maker.
  16. 16Add the ravioli filling to each well using a pastry bag.
  17. 17Brush some water in between each of the ravioli fillings.
  18. 18Lay another pasta sheet on top.
  19. 19Press everything down to seal the ravioli.
  20. 20Flip the ravioli maker onto a wood board.
  21. 21Use a ruffled edge pasta cutter to cut out the ravioli.
  22. 22Start boiling some water for the ravioli.
  23. 23Add prosciutto to a lined baking sheet and put it in the oven to get it crispy.
  24. 24Start browning the butter in a pan.
  25. 25Add the ravioli to the boiling water.
  26. 26Add sage to the browned butter.
  27. 27Cook the ravioli until done, then add them to the butter and sage sauce.
  28. 28Mix everything together.

Ingredients

  • 2.5 cups 00 flour
  • 4 room temperature eggs
  • ricotta
  • Parmesan Reggiano
  • salt
  • pepper
  • prosciutto
  • 1 block butter
  • sage

Equipment

silicone matforkkitchen scraperKitchenAidpasta attachmentbox graterbowlplastic wrappastry bagpastry brushravioli makerwood boardruffled edge pasta cutterbaking sheetpotpancolanderwooden spoon

Tips

  • Once the dough is incorporated, press your thumb to make sure the dough bounces back. This will indicate that the dough is ready to be refrigerated.
  • Use a wood board to prevent the ravioli from sticking when cutting them.
  • Add prosciutto to a lined baking sheet to get it crispy.