Ingredients with Measurements:
- 1 package of fresh pasta sheets
- 1 cup of Morlacco di Grappa cheese, grated
- 1/4 cup of fresh sage leaves, chopped
- 1/4 cup of butter
- Salt and pepper to taste
- 1 egg, beaten
Special Equipment Needed:
- Rolling pin
- Ravioli cutter
Step-by-Step Instructions:
1. In a mixing bowl, combine the grated Morlacco di Grappa cheese and chopped sage leaves. Season with salt and pepper to taste.
2. Lay out a pasta sheet on a floured surface and brush with beaten egg.
3. Place spoonfuls of the cheese and sage mixture evenly spaced on the pasta sheet.
4. Lay another pasta sheet on top and press down around the filling to seal the ravioli.
5. Use a ravioli cutter to cut out the individual raviolis.
6. Bring a large pot of salted water to a boil.
7. In a separate pan, melt the butter over medium heat until it begins to brown.
8. Add the chopped sage leaves to the butter and cook for 1-2 minutes until fragrant.
9. Drop the ravioli into the boiling water and cook for 2-3 minutes or until they float to the surface.
10. Use a slotted spoon to transfer the cooked ravioli to the pan with the brown butter and sage sauce.
11. Toss the ravioli in the sauce until fully coated.
12. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 35g
Protein: 14g
Substitutions for ingredients:
- Morlacco di Grappa cheese can be substituted with any hard cheese such as Parmesan or Pecorino Romano.
- Fresh sage leaves can be substituted with dried sage.
Variations:
- Add cooked and crumbled Italian sausage to the cheese and sage mixture for a heartier filling.
- Substitute the brown butter and sage sauce with a tomato sauce for a different flavor profile.
Tips and Tricks:
- Be sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Use a sharp ravioli cutter to ensure clean cuts and even-sized ravioli.
- Serve with a sprinkle of grated cheese and chopped fresh sage leaves for added flavor and presentation.
Storage Instructions:
Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the ravioli in a pot of boiling water for 1-2 minutes or until heated through.
Presentation Ideas:
Arrange the ravioli on a plate and drizzle with the brown butter and sage sauce. Garnish with fresh sage leaves and grated cheese.
Garnishes:
Fresh sage leaves and grated cheese.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side salad or garlic bread.
Troubleshooting Advice:
If the ravioli are sticking together, add a little bit of olive oil to the water to prevent them from sticking.
Food Safety Advice:
Be sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
Ravioli is a traditional Italian dish that originated in the region of Liguria. It is believed to have been created in the 14th century.
Flavor Profiles:
The Morlacco di Grappa cheese adds a nutty and slightly sweet flavor to the ravioli, while the sage adds an earthy and herbaceous note. The brown butter sauce adds richness and depth to the dish.
Serving Suggestions:
Serve as a main dish for a cozy dinner party or as an appetizer for a fancy dinner party.
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Region: Italian