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🍽️ Homemade Ravioli with Sage Butter

730 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• 2 spring onions
• 1 carrot
• 150 g ricotta
• 20 g grated parmesan
• 1 tbsp breadcrumbs
• 1 drop lemon juice
• 1 pinch lemon zest (organic)
• salt
• pepper (from the mill)
• 80 g butter
• 1 handful sage leaves
• salt
• pepper (from the mill)
• 1 tsp red peppercorns (coarsely crushed)
• 350 g flour
• 3 eggs
• salt
• 4 tbsp olive oil
• flour (for working)

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Whisk the eggs in a separate bowl.
4. 4. Season the eggs with salt and stir in the olive oil.
5. 5. Pour the egg mixture into the well in the flour.
6. 6. Slowly mix the flour from the edges into the liquid using your fingers.
7. 7. Knead the dough vigorously until it is smooth and pliable.
8. 8. Add a little more flour if the dough is too sticky.
9. 9. Wrap the dough in a damp cloth.
10. 10. Let the dough rest for about 30 minutes.
11. 11. Separate one egg into yolk and white.
12. 12. Wash the spring onions and remove the tough ends.
13. 13. Finely chop the spring onions.
14. 14. Peel the carrot.
15. 15. Grate the carrot finely.
16. 16. Drain the ricotta well.
17. 17. Mix the ricotta with the egg yolk, Parmesan, and breadcrumbs.
18. 18. Fold in the chopped spring onions and grated carrots.
19. 19. Season the filling with lemon juice, lemon zest, salt, and pepper.
20. 20. Dust the work surface with flour.
21. 21. Divide the dough into portions.
22. 22. Roll out one portion of dough to about 2 millimeters thick.
23. 23. Place one teaspoon of filling at regular intervals on one half of the dough.
24. 24. Brush the egg white around the filling onto the dough.
25. 25. Fold the free half of the dough over the fillings.
26. 26. Press the dough firmly around the filling.
27. 27. Cut the ravioli into squares using a fluted pastry wheel.
28. 28. Bring water to a boil in a large pot and salt it.
29. 29. Gently slide the ravioli into the boiling water.
30. 30. Cook the ravioli for 3 to 4 minutes over low heat.
31. 31. Melt the butter in a large pan over medium heat.
32. 32. Let the butter brown slightly.
33. 33. Rinse the sage leaves.
34. 34. Dry the sage leaves.
35. 35. Add the sage leaves to the hot butter.
36. 36. Sauté the sage leaves briefly in the butter.
37. 37. Remove the ravioli from the water and let them drain.
38. 38. Toss the ravioli briefly in the sage butter.
39. 39. Season the ravioli lightly with salt.
40. 40. Sprinkle the ravioli with red peppercorns.
41. 41. Serve the ravioli immediately.

Nutrition per serving

• kcal: 730
• Protein: 21 g · Fett/Fat: 39 g · Carbs: 73 g