Handmade Vegetarian Ravioli with Ricotta and Sage Brown Butter

Ingredients

• 200 g all-purpose flour
• 50 g semolina flour
• 2 large eggs
• 1 tbsp olive oil
• 250 g ricotta cheese
• 40 g parmesan cheese, finely grated
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 12 fresh sage leaves
• 80 g unsalted butter
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg(optional)

Instructions

1. 1

   Make the pasta dough: mound the flours on a clean surface, form a well, crack in the eggs and add olive oil. Whisk the eggs, gradually incorporating flour until a dough forms. Knead 8-10 minutes until smooth and elastic, wrap in plastic, and rest 30 minutes.

2. 2

   While the dough rests, make the filling: mix ricotta, half the parmesan, lemon zest, lemon juice, nutmeg, half the salt, and black pepper in a bowl. Chill until needed.

3. 3

   Roll the dough: cut into 4 pieces, keep unused pieces covered. Roll each piece thin enough to see your hand through (about 1 mm thick) using a pasta machine or rolling pin.

4. 4

   Assemble the ravioli: place teaspoonfuls of filling 3 cm apart on one dough sheet, brush between mounds with water, lay a second sheet on top, press out air pockets, and cut into squares with a fluted cutter. Crimp edges firmly with a fork. Repeat with remaining dough.

5. 5

   Bring a large pot of salted water to a gentle simmer. Meanwhile, melt the butter in a large skillet over medium heat until it foams and turns nutty brown, about 3-4 minutes. Add sage leaves and garlic, cooking 1 minute more.

6. 6

   Cook the ravioli in the simmering water for 3-4 minutes until they float and the pasta is tender. Transfer with a slotted spoon directly into the brown butter sauce, adding a splash of pasta water to emulsify.

7. 7

   Toss gently to coat, plate, and finish with the remaining parmesan and black pepper. Serve immediately.