Ravioli with sage butter
Pasta dough
3 cups flour, plus extra for rolling dough
3 tablespoons extra-virgin olive oil
5 large eggs
1 teaspoon water, as needed
Ravioli filling
1 1/2 cups ricotta cheese
1 egg
1/2 cup Parmesan cheese, grated
Garlic sage butter sauce
6 tablespoons butter
10 sage leaves
1/2 cup hazelnuts, finely chopped
2 tablespoons lemon juice
1/2 cup Parmesan cheese, grated
For dough, in bowl of electric mixer fitted with dough hook, add flour, olive oil, eggs. Mix until dough mixture pulls away from sides of bowl. Knead by hand for 5 minutes until smooth and elastic. If dough is too dry, add few drops water. Form dough into disc shape. Cover with plastic wrap and let rest 20 minutes.
For filling, in medium bowl, combine ricotta and egg, mixing until completely incorporated. Add Parmesan and stir to blend.
To assemble ravioli, divide dough into four equal portions. Roll to about 1/16-inch thickness. Working quickly, place rounded teaspoonfuls of filling 1 1/2- inches apart over half of dough sheet. Brush around filling with water to moisten. Fold sheet over; press gently around filling to remove any air pockets and seal edges. Cut into squares with pastry wheel. Repeat with remaining dough and filling.
Bring 4-6 quarts water to boil. Add ravioli and immediately stir to separate. Cook to al dente, about 2 to 3 minutes, or until they float to the top. Remove from water using slotted spoon. Drain well, reserving 1/2 cup of the cooking liquid.
For sauce, melt butter in saute pan over medium heat, and cook until golden brown. Add sage and hazelnuts, and remove from heat. Add lemon juice, reserved pasta water and pasta to the saute pan and return to heat. Add Parmesan, toss to coat and heat through. Serve immediately. Serves 6.