Monday, May 25, 2009

Chef Chuck's Homemade Ravioli with Butter Sage Sauce

Ravioli con salsa di burro e salvia


Homemade Ravioli filled with ricotta cheese, and served with butter sage sauce. A light and flavorful recipe, what a wonderful dinner. Picking the fresh young sage leafs from the garden made a flavorful impression to remember!


Pasta
1 1/2 cups flour
1/8 teaspoon salt

2 eggs
2 tablespoons extra virgin olive oil
3-4 tablespoons water


Cheese Filling
1 pound ricotta cheese
1 egg

1/2 cup parmigiano cheese, grated

salt and pepper



In a mixer combine all ingredients together to get a smooth dough. Roll into a ball on a floured board and wrap in plastic for 15 minutes. Cut dough in 4 sections and work with 1 section, keeping the other 3 sections wrapped. Roll out with rolling pin or use a pasta machine to make long pieces. Place a 1/2 teaspoon of cheese mixture every 1 1/2 inches, fold dough over and use a pastry cutter to seal and make decorative edges. Place on a board or baking pan and cover while making the rest of dough.
Makes 3 dozen


Sauce
12 tablespoons butter
3 tablespoons fresh sage leaves, chopped

parmigiano cheese, grated
salt and pepper

Bring a large pot of salted water to boil, gently place ravioli in and simmer for 3 minutes. In a large frying pan melt butter, sage, parmigiano, salt and pepper. Drain ravioli and put into frying pan with the sauce. Top with cheese.

16 comments:

  1. You MUST have enjoyed this. It'd melt in your mouth...

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  2. Your ravioli look perfect - great job. I'm a fan of this sauce too, Chuck, but now make it with olive oil instead of butter. It's not as rich, but if the sage leaves are fresh, fresh, fresh - it's a good alternative.

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  3. An old favorite and you did it to perfection! What time is dinner?

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  4. Yes Scintilla, This is one of my favs!! Yum :)
    Grazie!

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  5. Hi Casalba, Thanks, I will do that next time with Olive Oil! Sounds delish!! :)

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  6. Hi Ciao Chow Linda, When ever you get here dinner will be served!! Thank You! :)

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  7. Chuck this looks amazing!!! Could ya add another place setting?? ;-)

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  8. Hi Lucy, No problem, I will do so!! Thank You :)

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  9. Burro & Salvia is perhaps THE best ravioli condiment by far. I fill my ravioli with ricotta and spinach. oh, and I don't chop the sage, because my son doesn't like to pick out the small dark sage pieces from his plate, so I sauté the leaves in the butter whole.

    Bravo Chuck for posting this simple and tasty recipe for all seasons. Ciao chef!

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  10. Ciao Lola, I agree I love that taste! I also like spinach, I may have to do that the next time I crave ravioli! Enjoy:) Grazie!

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  11. This is such a classic Italian recipe and definitely one that I like to make again and again. Thankfully my husband doesn't mind! Full flavor in little time. Great post once again, Chef Chuck!

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  12. Hi Bridgett, Very true Italian classic that lasts!!
    Thank You :)

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  13. This looks great! Gotta love ravioli!

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  14. A classic: i love it! I love making my own pasta also with my pasta machine! Great & lovely dinner!

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  15. Yes Sophie, The fresher the better, I agree!!
    Thank You

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