Handmade Ravioli With Ricotta, Brown Butter & Sage

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31 likes 17 klips

Learn how to make ravioli from scratch, with a simple ricotta filling and brown butter sauce.

H2r3iUL2yN Kitchenbowl
Prep Time

45 min

PT45M
Cook Time

10 min

PT10M
Wait Time

--

PT0S PT55M
Handmade Ravioli With Ricotta, Brown Butter & Sage

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

With a food processor, combine eggs, flour & olive oil. Slowly add water through feed tube, pulsing between additions, until dough just comes together

With a food processor, combine eggs, flour & olive oil. Slowly add water through feed tube, pulsing between additions, until dough just comes together

Step 2

Remove the dough from the food processor and place on a floured board. Knead by hand until dough is soft and satiny, about 2 minutes.


Step 3

Wrap the dough tightly in plastic and allow to sit on the counter for at least 30 minutes.

Wrap the dough tightly in plastic and allow to sit on the counter for at least 30 minutes.

Step 4

To make the filling, mix the ricotta and lemon zest, and season to taste with salt and pepper.


Step 5

Cut dough into thirds, then slightly flatten on a floured surface with hands. Roll out dough through pasta sheeter, starting with the widest setting.


Step 6

Pass the pasta through a few more times, decreasing the thickness each time, until about 1/8" thick.

Pass the pasta through a few more times, decreasing the thickness each time, until about 1/8" thick.

Step 7

Cut sheets into workable lengths, about 18" long.

Cut sheets into workable lengths, about 18" long.

Step 8

Whip 2 eggs. Lay out one sheet and brush with eggs. Be careful not to brush on more eggs than needed. It should be just enough to make the dough wet.

Whip 2 eggs. Lay out one sheet and brush with eggs. Be careful not to brush on more eggs than needed. It should be just enough to make the dough wet.

Step 9

Put a dollop of ricotta every 3" or so, leaving enough room to have a rim around the pocket.

Put a dollop of ricotta every 3" or so, leaving enough room to have a rim around the pocket.

Step 10

Lay another sheet on top of the first one and press it down to get all of the air bubbles out.

Lay another sheet on top of the first one and press it down to get all of the air bubbles out.

Step 11

Work around every dollop of ricotta with your fingers to make sure that there is a good seal.


Step 12

Use a stamp or knife to cut the individual ravioli from the sheet. If you're using a knife, triangles and squares are fine, too.

Use a stamp or knife to cut the individual ravioli from the sheet. If you're using a knife, triangles and squares are fine, too.

Step 13

Boil the ravioli in salted water for 3-4 minutes or until al dente.

Boil the ravioli in salted water for 3-4 minutes or until al dente.

Step 14

To make the sauce, add butter to sauce pan over med-high heat. Cook for 2 minutes then add sage and white wine. Cook for ~45 seconds.

To make the sauce, add butter to sauce pan over med-high heat. Cook for 2 minutes then add sage and white wine. Cook for ~45 seconds.

Step 15

Add ravioli to brown butter sauce, combining gently. Plate and top with Parmesan!

Add ravioli to brown butter sauce, combining gently. Plate and top with Parmesan!

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About the Creator

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ethanstowell

Seattle restaurateur. Tavolata, How to Cook a Wolf, Staple & Fancy, Anchovies & Olives, Bar Cotto, & more. EthanStowellRestaurants.com

Handmade Ravioli With Ricotta, Brown Butter & Sage

Handmade Ravioli With Ricotta, Brown Butter & Sage

By ethanstowell

Learn how to make ravioli from scratch, with a simple ricotta filling and brown butter sauce.

Prep Time

45 min

Cook Time

10 min

Wait Time

--

Ingredients

Serves 4

Instructions

With a food processor, combine eggs, flour & olive oil. Slowly add water through feed tube, pulsing between additions, until dough just comes together

Step 1

With a food processor, combine eggs, flour & olive oil. Slowly add water through feed tube, pulsing between additions, until dough just comes together

Remove the dough from the food processor and place on a floured board. Knead by hand until dough is soft and satiny, about 2 minutes.

Step 2

Remove the dough from the food processor and place on a floured board. Knead by hand until dough is soft and satiny, about 2 minutes.

Wrap the dough tightly in plastic and allow to sit on the counter for at least 30 minutes.

Step 3

Wrap the dough tightly in plastic and allow to sit on the counter for at least 30 minutes.

To make the filling, mix the ricotta and lemon zest, and season to taste with salt and pepper.

Step 4

To make the filling, mix the ricotta and lemon zest, and season to taste with salt and pepper.

Cut dough into thirds, then slightly flatten on a floured surface with hands. Roll out dough through pasta sheeter, starting with the widest setting.

Step 5

Cut dough into thirds, then slightly flatten on a floured surface with hands. Roll out dough through pasta sheeter, starting with the widest setting.

Pass the pasta through a few more times, decreasing the thickness each time, until about 1/8" thick.

Step 6

Pass the pasta through a few more times, decreasing the thickness each time, until about 1/8" thick.

Cut sheets into workable lengths, about 18" long.

Step 7

Cut sheets into workable lengths, about 18" long.

Whip 2 eggs. Lay out one sheet and brush with eggs. Be careful not to brush on more eggs than needed. It should be just enough to make the dough wet.

Step 8

Whip 2 eggs. Lay out one sheet and brush with eggs. Be careful not to brush on more eggs than needed. It should be just enough to make the dough wet.

Put a dollop of ricotta every 3" or so, leaving enough room to have a rim around the pocket.

Step 9

Put a dollop of ricotta every 3" or so, leaving enough room to have a rim around the pocket.

Lay another sheet on top of the first one and press it down to get all of the air bubbles out.

Step 10

Lay another sheet on top of the first one and press it down to get all of the air bubbles out.

Work around every dollop of ricotta with your fingers to make sure that there is a good seal.

Step 11

Work around every dollop of ricotta with your fingers to make sure that there is a good seal.

Use a stamp or knife to cut the individual ravioli from the sheet. If you're using a knife, triangles and squares are fine, too.

Step 12

Use a stamp or knife to cut the individual ravioli from the sheet. If you're using a knife, triangles and squares are fine, too.

Boil the ravioli in salted water for 3-4 minutes or until al dente.

Step 13

Boil the ravioli in salted water for 3-4 minutes or until al dente.

To make the sauce, add butter to sauce pan over med-high heat. Cook for 2 minutes then add sage and white wine. Cook for ~45 seconds.

Step 14

To make the sauce, add butter to sauce pan over med-high heat. Cook for 2 minutes then add sage and white wine. Cook for ~45 seconds.

Add ravioli to brown butter sauce, combining gently. Plate and top with Parmesan!

Step 15

Add ravioli to brown butter sauce, combining gently. Plate and top with Parmesan!

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