Homemade Ricotta Ravioli

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• ½ tsp salt
• 1.5 cups ricotta cheese
• ½ cup parmesan cheese, grated
• ¼ tsp nutmeg, freshly grated
• 1 pinch each salt and pepper
• 4 tbsp butter
• 12 leaves fresh sage leaves

Instructions

1. 1

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

2. 2

   Whisk eggs gently with a fork, then draw flour in from the sides until a shaggy dough forms.

3. 3

   Knead for 8–10 minutes until smooth and elastic. Add a pinch of salt halfway through.

4. 4

   Wrap tightly in plastic; rest for 15 minutes at room temperature.

5. 5

   Stir ricotta, parmesan, nutmeg, salt, and pepper in a bowl until combined.

6. 6

   Cut dough into 4 pieces. Work with one piece; cover the rest with plastic to prevent drying.

7. 7

   Roll one piece thin enough to see your hand through it, using a pasta machine or rolling pin.

8. 8

   Place 1 tsp ricotta mixture in 2-inch mounds along half of the pasta sheet, spaced 2 inches apart.

9. 9

   Fold the uncovered half over the filling to cover it, then press around each mound to seal.

10. 10

    Cut ravioli into 2-inch squares using a fluted pastry wheel or knife. Place on a parchment-lined tray.

11. 11

    Repeat with remaining dough and filling. Let ravioli rest 10 minutes before cooking.

12. 12

    Bring a large pot of salted water to a boil. Add ravioli in batches; they're done when they float.

13. 13

    Lift ravioli with a slotted spoon and place in a shallow bowl. Reserve 0.5 cup pasta water.

14. 14

    Heat butter and sage in a small skillet over medium until butter foams and smells nutty, ~3 min.

15. 15

    Drizzle brown butter and sage over ravioli. Add splash of pasta water if needed for sauce.

16. 16

    Serve immediately with extra grated parmesan.

Tools you’ll need

• large cutting board
• chef's knife
• fork
• pasta machine or rolling pin
• fluted pastry wheel or sharp knife
• parchment paper
• large pot
• slotted spoon
• shallow bowl
• small skillet
• wooden spoon

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