Homemade Cheese Ravioli With a Lemon and Sage Butter Sauce

Serves 4

I say that once you experience fresh pasta, it’s pretty hard to go back to boxed pasta. The same rings true with ravioli and it’s not as hard to make at home as you might think. If you don’t plan on gobbling them all up the day you make them, you can also freeze them for a quick weeknight dinner. The simple sauce I paired with them is faster to make than boiling the raviolis! For a sumptuous wine pairing, try a Müller Thurgau from the Alto Adige region of Italy. The zippy acidity easily balances the fat from the butter sauce and cheese, and the bright aromas and peachy flavors perfectly compliment the flavors of the raviolis.

For the pasta:
4 eggs at room temperature
1 cup semolina flour
2 1/2 cups unbleached white flour
Pinch of sea salt
1-3 tablespoons of water (varies depending where you live)

Crack the eggs and put them in a measuring jar and set aside. Sift flours and salt together into a mixing bowl. Using a KitchenAid equipped with a mixing spatula, mix the flours on low. Keeping the speed, add 1 egg at a time and after all eggs are mixed in, slowly add the water making sure it isn’t too wet. Once the dough starts to form, switch to the dough hook and mix on low until a ball forms. Remove the dough and hand kneed with a little flour. Wrap in plastic and let sit at room temperature for 30 minutes.

For the filling:
1 cup of Ricotta cheese
1/4 cup shredded mozzarella
1/4 cup grated pecorino romano cheese or something similar
1 egg
1 tsp sea salt
1 tsp fresh ground black pepper

Mix all the ingredients together by hand and set aside.

How to make the Raviolis:
You will need the Kitchen Aid Pasta Roller Attachment to make the pasta sheets to be used over a ravioli mold. A ravioli mold makes the process fast and super easy! After you roll your sheets out, make sure you flour the ravioli mold or the dough will stick. Place a sheet over the mold and gently push with your fingers to create a small “well” to fill with the cheese filling. Fill each mold with a little less than a tablespoon of the cheese mixture. Place a second sheet of pasta over the mold and using the rolling pin, roll it across the mold ensuring each is cut by the grooves. Move to a lightly floured plate. Repeat this process until you are out of dough and filling. You can either boil them once finished, or freeze them in a heavy ziplock bag.

For the sauce:
1/4 cup unsalted butter at room temperature
Juice from 1 lemon
Chopped leaves from fresh sage, about 15 or so. More or less depending on how strong you like the flavor.
1 tsp sea salt
1 tsp fresh ground black pepper
1/4 cup fresh grated parmigiano reggiano cheese

Melt the butter in a sauce pan over medium heat. Add the lemon juice and sage, cook until the butter begins to brown. Remove from the heat, add the salt and pepper, and toss with the raviolis. Top with the cheese and serve immediately. 

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