Homemade Ricotta Ravioli

Ingredients

• 2 cups all-purpose flour
• 3 whole eggs
• 1 cup whole milk ricotta
• ½ cup Parmigiano-Reggiano, finely grated
• 3 tbsp fresh parsley and basil, finely chopped
• 4 tbsp butter
• 8 leaves fresh sage leaves
• 1 to taste salt and black pepper

Instructions

1. 1

   Mound flour on a clean counter. Make a well in the center and crack 2 eggs into it.

2. 2

   Fork the eggs and gradually pull flour into the center until a shaggy dough forms.

3. 3

   Knead the dough for 8 minutes until smooth and elastic. Wrap in plastic and rest 15 minutes.

4. 4

   Mix ricotta, Parm, herbs, 1 remaining egg, salt, and pepper in a bowl until combined.

5. 5

   Roll dough on floured surface to 1/8-inch thick. Cut 3-inch squares with a knife or cutter.

6. 6

   Place 1 tbsp filling in center of each square. Fold into a triangle and press edges to seal.

7. 7

   Bring salted water to a boil in a large pot. Add ravioli and cook until they float, then 2 more minutes.

8. 8

   Brown butter in a skillet over medium heat until it foams and turns golden, ~3 minutes.

9. 9

   Add sage leaves to brown butter and let crisp for 30 seconds. Remove with a slotted spoon.

10. 10

    Drain ravioli, reserving 1/4 cup pasta water. Transfer to the skillet with brown butter.

11. 11

    Toss gently with reserved pasta water until ravioli are coated. Season with salt and pepper.

12. 12

    Plate ravioli, drizzle with brown butter sauce, top with crispy sage, and serve immediately.

Tools you’ll need

• cutting board
• fork
• plastic wrap
• ruler or rolling pin
• knife or 3-inch ravioli cutter
• large pot
• slotted spoon
• 10-inch skillet
• mixing bowl

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