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HOW TO MAKE

Ravioli di ricotta al burro e salvia

Ricotta stuffed ravioli with butter and sage

120 MinuteS to prepare and cook
Medium Difficulty
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Recipe Overview

The word ravioli is used to mean stuffed pasta but it doesn’t mean that it has only one shape that is always the same. This pasta could have various shapes: we can make round, square, half-moon or triangular ravioli. What distinguishes one ravioli from another is its filling. The filling for these square ravioli is a ricotta based with parsley, parmigiano Reggiano and nutmeg.

 Ingredients

Total Served: 2

For the pasta:

1
200 grams (0.8 cup) Soft Wheat Flour Type 00 (Cake Flour or All-Purpose Flour)
2
2 Large eggs, room temperature

For the filling:

1
250 grams (8 oz) Ricotta cheese
2
50 grams (½ cup) Parmigiano Reggiano, finely grated
3
3 tbsp Chopped fresh parsley leaves
4
1 tsp Nutmeg
5
1 Garlic clove, minced (optional)

For the sauce:

1
6 Sage leaves
2
50 grams (3,5 tbsp) Butter, cut into cubes
3
25 grams (¼ cup) Parmigiano Reggiano, finely grated

Equipment Needed to Make Ravioli di ricotta al burro e salvia

The following tools will be used to create Ravioli di ricotta al burro e salvia. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Working surface where to roll out pasta
Rolling pin (Pasta machine or a broom handle)
Sharp kitchen knife
Kitchen scale
Cutting board
Bench scraper
Mixing bowl
Plastic wrap
Piping bag
Frying pan
Pot
Kitchen towels

Step-by-Step Cooking Instructions for Ravioli di ricotta al burro e salvia

Let’s get started with creating Ravioli di ricotta al burro e salvia. Follow the instructions in order below to create this tasty fall dish.
Make the dough:
1
Pour the flour on a work surface.
2
Form a volcano in the center and add one egg at a time into it
3
Whisk the eggs with a fork and incorporate the flour a bit at a time until all the moisture is absorbed by the flour, and the dough looks lumpy.
4
Work the dough with both hands until a mass forms, start to knead it.
5
Repeat until the dough is a smooth but elastic mass.
6
Wrap the dough in plastic wrap and set it aside to rest at room temperature for 30 minutes.
Ravioli filling:
1
Mix with a fork all the ingredients in a large bowl.
2
Season with salt, if needed, and transfer the filling in a piping bag.
Roll the sfoglia (pasta sheet):
1
Sprinkle a pinch of flour on the work surface.
2
Flatten the dough with hands keeping a round shape.
3
Position the rolling pin horizontally in the middle of the dough and roll it forward all the way up
4
Bring the rolling pin back to the center and roll back toward you.
5
Rotate the pasta sheet 90° and repeat the movements.
6
Continue rolling the pasta until you reach a thickness of 2 mm.
Fill the pasta:
1
Fold the pasta sheet over itself, mark a line that divides it in two halves and unfold it back.
2
Use one-half in which put the ricotta filling and the other half as the covering.
3
Measure squares of 4cm (1,6 in) per side and stuff the ravioli.
4
Fold the other half of the pasta over and close the ravioli trying to get all the hair out.
5
Cut the ravioli in squares.
Cook the pasta and make the sauce:
1
Boil the water, add a handful of coarse salt and cook the pasta for 3-4 minutes.
2
In a frying pan, melt the butter over low heat then add the sage leaves to infuse in butter.
3
Drain the pasta into the sauce and mix it for a minute.
4
Turn off the heat, add the parmigiano reggiano and stir until the cheese is melted.
Buon Appetito!
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Tag Chef Riccardo Alberti, @riccardocookingclass

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