Ricotta Raviola with Butter and Sage

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


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.