Basic Ravioli With A Butter-Sage Sauce
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
70
Spice
37
Sweetness
30
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
3 cups
Ricotta3 cup
Parmigiano (grated)3
Eggs1.5 cups
Chicken Stock450 g
All-Purpose Flour1 cup
Extra-Virgin Olive Oil2 tbsps
WaterDirections:
1
For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl
2
Adjust seasoning if needed
3
Put the filling in a pastry bag and reserve
4
For the pasta: Set the pasta roller on the widest setting (#1)
5
Start with half the pasta dough; keep the other half covered until ready to use
6
Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller
7
Run the dough through the roller, twice dusting it in between rolls if it feels sticky
8
Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times
9
Move the roller to the next setting (#2) and run the pasta through
10
Dust lightly with flour if the dough feels sticky
11
Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll
12
Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness
13
To assemble the ravioli: Lay out the dough on a flat surface
14
Brush the lower half of the dough (the part that is closest to you) lightly with water
15
This is the glue that will hold the ravioli together
16
Use the glue sparingly, if you use too much the pasta will slide and not stick
17
Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball
18
Fold the top half of the pasta down over the filling to meet the bottom edge
19
Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles
20
Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli
21
Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use
22
To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat
23
Add 1 cup of chicken stock and season with salt
24
Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream
25
If the sauce thickens too much, adjust the consistency with chicken stock
26
Add the sage and season with salt
27
Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes
28
Carefully remove the ravioli from the cooking water and put them immediately into the sauce
29
Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan
30
Transfer the ravioli to a serving platter
31
Mangia Bene! Put the flour on a clean, dry work surface
32
Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here)
33
Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water
34
Using a fork, beat the eggs together with the olive oil, salt and water
35
Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps
36
When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined
37
If the mixture is tight and dry, wet your hands and begin kneading with wet hands
38
When the mixture has really come together to a homogeneous mixture, THEN you can start kneading
39
When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough
40
Using the heels of your palms, roll the dough to create a very smooooooth, supple dough
41
When done, the dough should look VERY smooth and feel almost velvety
42
Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader
43
Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed
44
Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour
45
If using immediately do not refrigerate
46
Roll and cut the pasta into desired shape
47
How smooth and supple!