Giant raviolo with sage butter
Raviolo is actually a giant ravioli. Ravioli are small pillows with a filling, and now we are making one large version with a filling of ricotta and an egg yolk. The magic about this raviolo is that when you cut it open, the egg yolk comes out as a sauce.
Ingredients · Servings 4 people
- 300 g flour (type 00)
- salty
- 3 eggs
- 3 tablespoons olive oil
- 300 g ricotta
- 3 lemons
- 2 tsp grated nutmeg
- 12 egg yolks
- 225 g butter
- 8 sprigs of sage
- fresh pepper
- Parmesan cheese
- plug shape
Method · P0DT1H0M
- Place the flour with a pinch of salt on your work surface and make a well in the center. Pour in the egg and olive oil and whisk gently.
- Mix the flour and egg by gradually bringing more flour from the circle to the center until all the flour is mixed in.
- Knead into a smooth dough for 5 to 10 minutes. Wrap the dough in plastic wrap and let it rest on the work surface for 30 minutes.
- Whisk the ricotta in a small bowl and season with lemon juice and zest, grated nutmeg, pepper, and salt.
- Divide the pasta dough into 6 parts and roll into a long, thin sheet using a pasta machine or rolling pin. Place on a floured work surface.
- Place 4 small mounds of ricotta on one of the 6 strips, make a small indentation in each, and carefully place an egg yolk in it. Brush the edges with a little water and carefully place another strip of dough on top. Repeat for the other strips of pasta dough.
- Press the dough around the mounds and cut out circles with a cutter. Bring a large pot of salted water to a boil and cook the raviolo in batches for 2 to 3 minutes.
- Melt the butter in a frying pan with the sage leaves, pepper, and salt, and let the butter brown slowly.
- Place 3 ravioli on each plate with a generous spoonful of brown butter with sage. Sprinkle with fresh pepper. Grate some fresh Parmesan over it.
Everything you need to know
A white wine such as a Pinot Grigio or a Chardonnay with buttery notes can pair well with this dish. The wine harmonizes with the creamy sauce and the balance of the filling.
A light and refreshing pilsner or a wheat beer can be a good choice. The beer will complement the flavor of the ravioli without overpowering it.
The apple cider can add a slight sweetness that pairs well with the sage butter.
