🍝 Homemade Ravioli with Sage Butter

Name: Homemade Ravioli with Sage Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g flour; 3 eggs; salt; 4 tbsp olive oil; 1 onion; 2 garlic cloves; 5 sage leaves; 75 g chopped hazelnuts; 100 g grated Parmesan; 100 g cream cheese; 2 tbsp breadcrumbs; 1 tsp lemon juice; salt; pepper (from the mill); 1 egg white (for brushing the dough); flour (for rolling out); salt; 4 tbsp butter (for tossing); 12 sage leaves; cayenne pepper (for sprinkling)

904 kcal · 30 min · 4 servings

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Ingredients

350 g flour
3 eggs
salt
4 tbsp olive oil
1 onion
2 garlic cloves
5 sage leaves
75 g chopped hazelnuts
100 g grated Parmesan
100 g cream cheese
2 tbsp breadcrumbs
1 tsp lemon juice
salt
pepper (from the mill)
1 egg white (for brushing the dough)
flour (for rolling out)
salt
4 tbsp butter (for tossing)
12 sage leaves
cayenne pepper (for sprinkling)

Instructions

1. Sift the flour onto a clean work surface and create a small well in the center.
2. Whisk the eggs in a separate bowl, add a pinch of salt and the olive oil.
3. Pour the egg mixture into the well in the flour.
4. Slowly mix the flour from the edges into the egg mixture using your fingers.
5. Knead the dough vigorously until it is smooth and pliable.
6. Wrap the dough in a damp cloth and let it rest for 30 minutes.
7. Peel the onion and dice it into fine cubes.
8. Peel the garlic and press it through a garlic press.
9. Wash the sage leaves, shake them dry, and chop them finely.
10. Mix the onions, garlic, hazelnuts, sage, cream cheese, parmesan, and breadcrumbs together in a bowl.
11. Season the filling with lemon juice, salt, and pepper.
12. Dust your work surface with a little flour and roll out the dough very thinly.
13. Place one tablespoon of filling at regular intervals on one half of the dough.
14. Brush the dough around the filling with a little egg white.
15. Fold the free half of the dough over the filling and press the edges firmly to seal.
16. Cut out the ravioli using a knife or a pastry wheel.
17. Bring water to a boil in a large pot and add salt.
18. Add the ravioli to the boiling water in batches.
19. Cook the ravioli for about 3 minutes.
20. Lift the ravioli out with a slotted spoon and let them drain briefly.
21. Keep the ravioli warm.
22. Melt the butter in a saucepan.
23. Add the fresh sage leaves and the ravioli to the butter.
24. Toss the pasta gently until coated with the butter.
25. Plate the ravioli.
26. Sprinkle with a little cayenne pepper and serve the dish.

Nutrition per serving

kcal: 904
Protein: 29 g · Fett/Fat: 55 g · Carbs: 74 g