Learn how to make at home these delicious ravioli stuffed with ricotta and lemon, topped with butter and sage sauce.
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Make the pasta dough with flour, eggs, salt, and olive oil. Mix the dough until smooth and not sticky, and wrap it in Saran Wrap and let it rest for 20 minutes.
Mix the ricotta, the Parmesan cheese, the nutmeg, the lemon zest, half of the lemon juice, and the Italian parsley. Add salt and pepper to taste. Keep refrigerated.
Roll out the dough very thinly with a rolling pin or a pasta machine.
Place the ricotta filling in a pastry bag.
Brush the upper half of the dough with a bit of water. Place the ricotta filling (squeeze about 1 teaspoon of filling by using a pastry bag) on only half of the dough. Make sure you leave about 2 fingers in between the lumps of filling.
Fold the dough over. Use your fingers or the handle of a wooden spoon to remove excess air from the ravioli, starting form the center and moving out.
Cut the ravioli by using a pastry wheel. Lay the ravioli on a tray and sprinkle the extra semolina flour, so they will not stick to each other.
Prepare a large pot with water and bring it to a boil. Add salt to the water.
Add ravioli to boiling water for about 3–4 minutes, or until tender.
While the water is boiling, melt the butter with the sage in a large skillet.
Drain the ravioli and gently toss them with the melted butter and sage in the skillet.
You can add Parmesan cheese and some black pepper. Serve on warm plates with a garnish with fresh sage.
Ingredients
Directions
Make the pasta dough with flour, eggs, salt, and olive oil. Mix the dough until smooth and not sticky, and wrap it in Saran Wrap and let it rest for 20 minutes.
Mix the ricotta, the Parmesan cheese, the nutmeg, the lemon zest, half of the lemon juice, and the Italian parsley. Add salt and pepper to taste. Keep refrigerated.
Roll out the dough very thinly with a rolling pin or a pasta machine.
Place the ricotta filling in a pastry bag.
Brush the upper half of the dough with a bit of water. Place the ricotta filling (squeeze about 1 teaspoon of filling by using a pastry bag) on only half of the dough. Make sure you leave about 2 fingers in between the lumps of filling.
Fold the dough over. Use your fingers or the handle of a wooden spoon to remove excess air from the ravioli, starting form the center and moving out.
Cut the ravioli by using a pastry wheel. Lay the ravioli on a tray and sprinkle the extra semolina flour, so they will not stick to each other.
Prepare a large pot with water and bring it to a boil. Add salt to the water.
Add ravioli to boiling water for about 3–4 minutes, or until tender.
While the water is boiling, melt the butter with the sage in a large skillet.
Drain the ravioli and gently toss them with the melted butter and sage in the skillet.
You can add Parmesan cheese and some black pepper. Serve on warm plates with a garnish with fresh sage.