Fresh Ravioli in Sage & Black Pepper Butter Sauce

Saturday, December 19, 2009

One of the items on our registry that I was dying for was the KitchenAid Paster Roller attachment. Now, mind you, this only rolls out the pasta - I could have gone wild and crazy and registered for the set that included the different pasta cutters as well. But that just seemed far too extravagant and I couldn't imagine that anyone would end up shelling out for the whole set just so I could make fresh fettucini.

All-in-all, I love the roller. It's SO easy to use and great for making lasagna noodles, ravioli, and even just long pasta sheets that you hand cut yourself into noodles.

Awhile back I decided to be a good wife and make dinner for my husband. I rarely cook, unless you define "cooking" as microwaving, as Steve is far more gifted in the kitchen. But, I decided I could easily tackle this ravioli recipe I randomly found online.

Since I was home alone, there are no pictures of me using my pasta roller. You'll just have to imagine how magical and wonderful this experience was. Within a matter of minutes, I had four sheets of pasta!

I was making a basil and two-cheese filling ravioli, so I layed everything out...

And using just a round cutter, turned each into a cute little noodle-y package (note: my dough could have been rolled a little thinner).

I feared that as I dropped each into the boiling water, they'd explode into a gooey, globby mass of ricotta. Instead, they cooked up perfectly.

I made up the sage and black pepper butter sauce while the cooked ravioli was covered to stay warm. Making the sauce was by far the most stressful part of the whole process. Anything that includes a hot pan and oil terrifies me (but notice our new FANTASTIC Calphalon pans?!).

And, voila! A little shredded parm on top and we were in business. Steve came home right as I plated everything up. I like to think he enjoyed coming home to a dinner cooked up by yours truly, although I'm pretty sure he'd tell me is was fantastic no matter what. He's nice like that.

Basil & Two-Cheese Ravioloni in Sage & Black Pepper Butter Recipe

For the fresh pasta dough:
2 and ¼ cups unbleached all-purpose flour, plus extra for the counter and trays
¼ teaspoon salt
3 large eggs

For the basil and two-cheese filling:
2 cups fresh whole-milk Ricotta (I used part skim)
½ cup freshly grated Parmigiano Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Grated zest of 1 small lemon
24 large, perfect basil leaves, stems completely removed

For the egg wash:
1 large egg, beaten to blend with 3 tablespoons water

For the sage and black pepper sauce:
3 tablespoons unsalted butter
16 sage leaves, cut into fine strips
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

To cook the ravioli and serve:
2 tablespoons salt
½ cup freshly grated Parmigiano Reggiano
¼ teaspoon freshly ground black pepper

How to Make

Make the dough:
Mix the flour and salt on a counter and shape into a mound. Make a well in the center and add the eggs to the well. Using your fingertips, work the flour into the eggs, then gather into a dough and knead by hand; add a little water if the dough is too dry or a little flour if it is too moist. Knead for 10 minutes, or until smooth, then shape into a ball, wrap in plastic, and let rest 30 minutes.

Meanwhile, make the filling:
Combine all the ingredients except the basil in a large bowl. Set aside.

Assemble the ravioli:
Cut the dough into 4 pieces. Working with 1 sheet at a time and keeping the others covered, roll each piece out into a very thin sheet using a pasta machine; the sheets should be nearly transparent after rolling (the thinnest setting on the pasta machine is suitable for this). Be sure to lightly dust the sheets of pasta with flour every time you roll them through the pasta machine or they may stick or tear.

Brush 2 of the lasagna sheets lightly with the egg wash. Arrange the basil leaves on the brushed lasagna sheets, pretty side down (be sure to COMPLETELY remove the stem from the basil leaves or the sharp stem end might pierce the delicate ravioli dough) about 4 inches apart, and top with equal amounts of the Ricotta filing (about 1 tablespoon each). Top with the remaining 2 lasagna sheets. Cut into 4-inch circles using a round cookie cutter. Press the edges of each ravioli to seal well. Spread the ravioli out on a lightly floured tray in a single layer and cover with a clean, dry towel.

Make the sauce:
Melt the butter in a small pan and add the sage leaves, salt, and pepper. Cook over medium heat for 2 minutes, or just long enough to infuse the sage aroma into the butter and lightly crisp the sage leaves.

Cook the ravioli:
Bring 4 quarts of water to a boil. Drop in half of the ravioli and the 2 tablespoons of salt and cook until al dente, about 3 minutes. Remove to a heated platter with a slotted spoon, placing the ravioli with the basil leaf facing up. Repeat with the remaining ravioli.

Reserve ¼ cup of the pasta cooking water. Add the reserved pasta cooking water to the butter sauce and swirl once or twice to combine. Pour the sauce over the ravioli, sprinkle with the Parmigiano, dust with additional pepper, and serve immediately.


Heather said...

I have been wanting to try making my own pasta - maybe I'll try it for the first time with this recipe!

holly p said...

This looks delicious! I think I might break in my new pasta attachment with this recipe! :)

Sarah said...

Yay for pasta attachments! After buying yours for you, I asked for one for Christmas from my mom & then the cutter attachment from my mother-in-law. It took all the strength I had to wrap up that one for you and not test it out ;)

HisBirdie (Ali) said...

That looks delicious! and reminds me that I sent away for the past attachment w/ a rebate for my KA mixer and never got it... hmmm I need to get on that so I can make these :)
P.S. LOVE the new blog, Kelly did a great job!

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