Cheese Ravioli
Fresh pasta pillows filled with ricotta and Parmesan, served with butter and sage or tomato sauce.
Serves 4
Prep 1 hr 30 min
Cook 5 min
Ingredients
- 1 batch homemade egg pasta dough
- 1 1/2 cups ricotta, drained
- 1/2 cup grated Parmesan
- 1 egg yolk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 tablespoons butter
- 8 sage leaves
Steps
Step 1. Mix the ricotta, Parmesan, egg yolk, nutmeg, and salt.
Step 2. Roll the pasta into 2 long thin sheets. Dot teaspoons of filling every 2 inches on one sheet.
Step 3. Brush between the mounds with water, lay the second sheet on top, and press out the air around each mound. Cut into squares and press the edges to seal.
Step 4. Boil in salted water for 3 to 4 minutes until they float and are tender.
Step 5. Brown the butter with the sage for 3 minutes. Toss the ravioli gently in the butter.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.