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