Rich & Robust Homemade Ravioli Made with a Ravioli Pin
Equipment
- Ravioli pin
- Ravioli cutter
Ingredients
Pasta
- 2 ¾ c flour
- 5 eggs or 4 duck eggs
- 1 to 2 tsp salt
- 2 T olive oil
Filling
- 1 c cottage or ricotta cheese
- 1 c cooked sausage
- ½ c parmesan cheese
Sauce
- chopped tomatoes
- parmesan cheese
- chopped fresh basil
Cheese Filling
- 1 c ricotta
- 1 c fresh mozzarella like Belgioioso
- ½ c parmesan
Sage & Butter Sauce
- fresh sage leaves
- ¼ c butter
Instructions
Pasta
- Mix the pasta ingredients until blended well in a kitchen aid or a food processor. You can do this by hand but it takes longer.
- Turn onto lightly floured surface and knead until smooth.
- Put in refrigerator 20 to 30 minutes.
- Divide the dough into 4 sections and roll as thin as possible to the width of the ravioli pin.
- Spread filling over, a little less than 1/4 inch thick.
Filling
- Choose your filling (you could do both-or something completely unique that you love). Just be sure to blend it smooth!
Butter Sage Sauce
- Simply melt the butter and very gently fry the sage leaves until slightly crisp, taking care not to burn. This is a very delicate but flavorful sauce that complements ravioli perfectly, without being too heavy.