Don't salt the water if making ravioli. Fresh pasta cooks very quickly. Make sure water is at a full boil
Estimated Cook time: 10 Minutes Yield: 4 servings
For the pasta:
4 eggs (one per serving)
1 Tbsp. extra virgin olive oil
1 large pinch salt
1 large pinch fresh cracked pepper (optional I don't like pepper)
1 cup all-purpose flour
1/4 cup Semolina flour (optional can make too gritty, try grinding finer before adding)
For the ravioli in a browned sage sauce:
½ Cup Ricotta
¼ stick of butter
2 sprigs fresh sage
Add the olive oil, 4 eggs, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.
Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour ,about ¼ cup more a heaping tablespoon at a time, to the processor and pulse until well mixed and the pasta is no longer sticky. As soon as you see a small dough ball form in the processor. Remove dough and form into a ball.
Let the dough rest, a few minutes (10 if you have time). Quarter the dough, Using a pasta machine, roll out the dough to flat sheets, start with widest setting and lower each time through. dusting with flour to help flatten and use as desired.
To make a quick-filled pasta: dollop 1 Tablespoon of ricotta per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a ball jar or glass. Shape the ravioli around your middle finger and boil in water for 2 minutes, or until a few of the raviolis rise to the top
For the sauce, melt sage leaves in butter, med heat until brown. Make sure you add a little of the pasta water to the butter sauce. The starch in the pasta water thickens the sauce and helps it adhere to the pasta. Add salt and pepper. Garnish with lemon zest.
Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic. Freezes well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 216 (43%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 458.7mg||141 %|
|Sodium 372.2mg||13 %|
|Potassium 305.8mg||8 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 41.9g|
|Protein 27g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 500
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