Ricotta-Filled Ravioli with Sage Butter Sauce Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves
- Salt and pepper to taste

Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water

Step-by-step instructions:

1. In a large mixing bowl, combine flour, eggs, salt, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, mix ricotta cheese, Parmesan cheese, black pepper, and nutmeg.
4. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to see through. Cut the dough into 2-inch squares.
5. Place a small spoonful of the ricotta mixture onto each square. Fold the square in half to create a triangle and press the edges together to seal.
6. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface.
7. In a separate pan, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage leaves are crispy.
8. Drain the ravioli and add them to the pan with the sage butter sauce. Toss to coat.
9. Season with salt and pepper to taste.
10. Serve hot with additional Parmesan cheese and sage leaves as garnish.


Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings

Nutritional information:
Calories: 520
Fat: 34g
Saturated Fat: 20g
Cholesterol: 200mg
Sodium: 670mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 1g
Protein: 17g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cottage cheese can be used instead of ricotta cheese.
- Thyme or rosemary can be used instead of sage leaves.

Variations:
- Add chopped spinach or mushrooms to the ricotta mixture for added flavor.
- Use a tomato-based sauce instead of the sage butter sauce.
- Make a meat-filled version by adding ground beef or sausage to the ricotta mixture.

Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent them from opening during cooking.
- Dust the pasta dough with flour to prevent it from sticking to the surface.
- Use a fork to press the edges of the ravioli together for a decorative touch.

Storage instructions:
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the ravioli in a pan with a little bit of butter or oil over medium heat until heated through.

Presentation ideas:
Serve the ravioli on a large platter with additional sage leaves and Parmesan cheese as garnish.

Garnishes:
Fresh sage leaves and grated Parmesan cheese.

Pairings:
- Serve with a side salad or garlic bread.
- Pair with a light white wine such as Pinot Grigio.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the pasta dough is too dry, add a little bit of water.
- If the ravioli opens during cooking, use a slotted spoon to remove it from the water.

Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
- Store leftover ravioli in the refrigerator and consume within 3 days.

Food history:
Ravioli is a traditional Italian dish that dates back to the 14th century. It is believed to have originated in the city of Genoa.

Flavor profiles:
Creamy, savory, and buttery.

Serving suggestions:
Serve hot with additional Parmesan cheese and sage leaves as garnish.

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Region: Italian

Taste: Creamy, Savory, Herbal, Rich, Butter, Butter-Y