Best Ricotta And Herb Ravioli With Sage Butter And Pine Nuts Recipes

RICOTTA AND HERB RAVIOLI WITH SAGE BUTTER AND PINE NUTS

Steps:

• Put the pasta flour into a food processor and add the egg and olive oil. Pulse until the mixture resembles breadcrumbs. Tip into a bowl and bring together with your hands to form a ball of dough. Transfer to a lightly floured board and knead until smooth (don't worry if the dough feels a bit stiff, as it will soften slightly on resting). Wrap in clingfilm and set aside to rest for 20 minutes.
• In a bowl, mix the ricotta, herbs, Parmesan and some seasoning. Set aside.
• Cut the dough in half, then roll out each piece in a pasta machine, dusting with flour to stop it sticking. Use the thickest setting for the first three passes, folding the sheet into three before putting it through again, then reduce the settings as you continue until you have a very thin, almost transparent sheet of pasta measuring roughly 85x9cm (33x3 1/2in). Cut the large pasta sheet in half to get two shorter lengths. Repeat with the remaining dough, until you have four sheets of pasta in total. If you don't have a pasta machine, divide the dough into four pieces and use a rolling pin to roll them out as thinly as possible into long rectangles.
• Lay the pasta sheets on a board dusted with a little flour. Dollop 5tsp of the ricotta filling along 2 of the sheets, leaving a little gap between each. Brush a little water around the mixture, then loosely cover each piece with one of the remaining pasta strips. Working quickly, seal the sheets together by pressing around the blobs of filling, extracting any air. Cut into squares using a pasta cutter or sharp knife to make 10 ravioli. If you have time, leave them on a wire rack to dry for 30 minutes.
• Bring a large pan of salted water to the boil. Using a slotted spoon, gently lower the ravioli into the pan and cook for 3-5 minutes or until they float up to the surface.
• Meanwhile, melt the butter in a frying pan until foaming. Add the sage leaves and cook on both sides. Stir in the pine nuts, then season well and remove from the heat.
• Using the slotted spoon, lift the ravioli out of the pan, draining well. To serve, divide them between two plates, then spoon over the buttery sauce, sage, and pine nuts. Add a squeeze of lemon and serve immediately with extra Parmesan scattered over.

RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS

Steps:

• Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
• Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
• In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
• Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
• NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
• Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
• Serve with freshly grated cheese at the table.

RICOTTA AND HERB RAVIOLI

Steps:

• In a bowl mix together: 1 cup ricotta cheese, 2 garlic cloves, chopped fine, 1 tablespoon extra-virgin olive oil or softened butter, 1 egg, 1/3 cup freshly grated Parmesan cheese, 2 tablespoons mixed chopped herbs such as marjoram, basil, thyme, savory, parsley, or sage, Salt, Fresh-ground black pepper.
• Taste the mixture for salt and correct as needed.
• Roll out: 1 recipe Fresh Pasta (page 89).
• To make ravioli, roll out the pasta fairly thin and cut into sheets about 14 inches long. Keep the stack of well-floured pasta sheets under a towel to keep them from drying as you work with one sheet at a time. Pipe or spoon 1 tablespoon of the ricotta and herb filling along the lower third of a sheet of pasta. Keep about 1 1/2 inches between each blob of filling. Spray very lightly with a fine mist of water. Fold the upper half of the pasta over the lower half; then, starting at the fold, gently coax all the air out of the ravioli, pressing the two layers of pasta together with your fingertips. When the sheet of ravioli has been formed and pressed, use a zigzag rolling cutter to cut off the bottom edge and to cut between each portion of filling. Separate the ravioli and lay them out on a sheet pan sprinkled with flour; make sure they aren't touching each other or they will stick together. Cover with a towel or parchment paper and refrigerate until ready to cook. Keep refrigerated right up to the time of cooking to prevent the filling from seeping through the pasta, which can cause the ravioli to stick to the pan.
• Wash and stem 1 bunch of chard or spinach. Cook in butter until soft. Cool, squeeze out all the excess water, chop well, and stir into the ricotta mixture. Reduce the amount of chopped herbs to 2 teaspoons.
• For a different sauce, cook a few whole sage leaves in butter over medium heat until the butter is slightly brown and the leaves are crisp.
• Sauce the ravioli with Simple Tomato Sauce (page 264) instead of melted butter.
• Serve in bowls with a ladle of hot broth poured over.
• For cannelloni use 1/2 recipe pasta; roll and cut the sheets into rectangles about 4 by 3 inches. Cook in salted boiling water until done, cool in cold water, and lay the rectangles out on a cloth. Pipe or spoon a couple of tablespoons of filling lengthwise along one third of a rectangle of pasta. Gently roll the pasta to form a large straw. Place the cannelloni, seam side down, in a buttered baking dish. Cover with 1 1/2 cups Simple Tomato Sauce (page 264) and bake for 20 minutes at 400°F.