This is a classic northern Italian dish. The addition of wilted spinach or Swiss chard can add another great element.
| 1 recipe | basic pasta dough |
Filling
| 1lb | fresh ricotta |
| ¼ c | Parmigiano-Reggiano, grated |
| ¼ t | nutmeg, grated |
| 1t | kosher salt |
| ½ T | fresh lemon juice |
Place all ingredients in a large bowl. Mix together using a wooden spoon, continue mixing until smooth. Season to taste.
To finish
| 5 knobs | unsalted butter |
| 10 leaves | fresh sage |
| Parmigiano Reggiano |
Roll out the pasta dough to the thinnest possible setting (be sure to flour the dough as you go). Cut 3-inch squares from the rolled pasta sheets. Place a tablespoon of filling in the center of each square. Place another square on top, and seal all sides by pressing down with your fingers.
Bring a large pot of water to the boil with 3 tablespoons of salt for every 6 quarts of water. Quickly add the ravioli to the water 1 at a time. Cook until tender about 3 minutes.
While the ravioli is cooking: Heat butter in a large frying pan. Add the sage leaves. Continue cooking the butter until the sage becomes aromatic, then add a little pasta cooking water to stop the cooking process. Add the ravioli to the pan, gently swirl. Divide the ravioli on plates, top with Parmigiano and black pepper. Serve immediately.