I know the name is a mouthful, but so is this ridiculously delicious pasta. I really wanted a stuffed pasta that was substantial but not too heavy. Instead of a tomato sauce for this, I decided on a browned butter sage sauce and that was the ticket. The filling is heavy, but it doesn’t taste heavy. The ricotta makes it nice and airy and gives it a light flavour in contrast to the sausage. I used our own sausage that we make, but you can use whatever sausage is your favourite. You can also make this recipe vegetarian but omitting the sausage and adding, perhaps, some nice lemon zest? That would REALLY make it nice and light. Anyways, this dish is impressive, but is really easy and has minimal ingredients. *CHEFS KISS*
Fresh Pasta (recipe linked HERE)
2 Homemade Sausages (casings removed)
½ cup of Ricotta Cheese
¼ cup of Parmigiano-Reggiano
½ cup Butter
Sage Leaves (whole)
I’ll link the directions and recipe for fresh pasta HERE.
Once your fresh pasta is made, it’s time to prep your filling.
First, cook your sausage meat all the way through, and then set aside to cool. Once cooled, mix together your sausage, ricotta, Parmigiano-Reggiano and eggs until fully combined.
Lay out your sheets of pasta and score them with your circle cutter (or whatever shape you want). I like to score mine before I add the filling so I know how much to add. Add your dollops of filling to your pasta sheet, brush around the filling with water and lay your second sheet on top. Then, gently press you pasta sheet around the filling getting rid of as much air as possible. Once all of your ravioli are pressed, cut them out with your circle cutter (or whatever shape you want).
I like to lay my finished pasta onto a kitchen towel while I get the water boiling and the sauce prepared. I do this so they have a chance to dry a little. I find they stick less when I do this, but that could also just be in my head.
Bring your pasta water to a boil and, once boiled, salt well.
In a pan, begin melting your butter, season with salt (if using unsalted butter). Once your butter is melted and bubbling, add whole fresh sage leaves and let them crisp in the butter. You want the butter to brown but not burn. Keep an eye on it!
While the butter is browning, boil your ravioli. This should only take about 3-5 minutes. You’ll be able to tell as the edges will get floppy. Once done, use a spider to remove the ravioli and add them directly into the browned butter pan. Toss gently to coat and serve with an additional sprinkle of Parmigiano-Reggiano.