Homemade Ricotta Ravioli

Ingredients

• 1 cup all-purpose flour
• 2 whole eggs
• ¾ cup ricotta cheese
• ¼ cup Parmesan cheese, finely grated
• 2 tbsp fresh parsley or basil, chopped
• 3 tbsp butter
• 8 leaves fresh sage leaves

Instructions

1. 1

   Mound flour on a clean counter. Make a well in the center and crack both eggs into it.

2. 2

   Using a fork, beat the eggs gently, then draw flour from the walls into the center.

3. 3

   When shaggy, knead by hand for 8–10 minutes until smooth and slightly elastic.

4. 4

   Wrap in plastic and rest at room temperature for 15 minutes.

5. 5

   Mix ricotta, Parmesan, parsley, salt, and black pepper in a small bowl until combined.

6. 6

   On a floured surface, roll dough thin (1/16 inch). Cut into 2-inch squares.

7. 7

   Place 1 tsp filling on each square. Fold corner to corner, press edges to seal.

8. 8

   Bring a large pot of salted water to a rolling boil. Add ravioli in batches.

9. 9

   When ravioli float and cook 1–2 minutes longer, lift out with a slotted spoon.

10. 10

    Melt butter in a small skillet over medium heat. Add sage and cook until fragrant.

11. 11

    Place ravioli in a serving bowl. Pour sage butter over top and finish with salt and pepper.

Tools you’ll need

• rolling pin
• large pot for boiling
• slotted spoon
• small skillet
• fork or whisk
• cutting board

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