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.