🍽️ Homemade Ravioli with Crispy Sage Butter Sauce

Name: Homemade Ravioli with Crispy Sage Butter Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 450 g Flour; 4 Eggs; Salt; 5 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; Pepper (from the mill); 1 Egg white; Flour (for rolling out); 4 tbsp Butter (for serving); 1 small Chili pepper; 12 Sage leaves; Parmesan (for sprinkling)

700 kcal · 30 min · 4 servings

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Ingredients

450 g Flour
4 Eggs
Salt
5 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
Pepper (from the mill)
1 Egg white
Flour (for rolling out)
4 tbsp Butter (for serving)
1 small Chili pepper
12 Sage leaves
Parmesan (for sprinkling)

Instructions

1. Sift the flour onto a clean work surface.
2. Make a well in the center of the flour.
3. Whisk the eggs in a separate bowl.
4. Season the eggs with a pinch of salt.
5. Pour the olive oil into the eggs.
6. Pour the egg and oil mixture into the well in the flour.
7. Slowly mix the flour from the edges into the liquid using your fingers.
8. Knead the dough until it is smooth and pliable.
9. Wrap the dough in a damp cloth.
10. Let the dough rest for 30 minutes.
11. Peel the onion and dice it finely.
12. Peel the garlic and press it through a garlic press.
13. Wash the 5 sage leaves and shake them dry.
14. Finely chop the sage leaves.
15. Mix the onion, garlic, hazelnuts, sage, cream cheese, Parmesan, and breadcrumbs together in a bowl.
16. Season the filling with lemon juice, salt, and pepper.
17. Dust the work surface with flour.
18. Roll out the dough as thinly as possible.
19. Cut out large circles with a fluted edge of approx. 8 cm diameter.
20. Place 1 tablespoon of filling on each dough circle.
21. Lightly whisk the egg white.
22. Brush the edges of the dough circles with the whisked egg white.
23. Fold the dough circles over to form the ravioli.
24. Bring water to a boil in a large pot and salt it.
25. Add the ravioli to the boiling water in batches.
26. Cook the ravioli for 3–4 minutes.
27. Remove the ravioli with a slotted spoon.
28. Keep the ravioli warm.
29. Melt the butter in a pot.
30. Finely chop the chili.
31. Add the chopped chili and sage leaves to the melted butter.
32. Toss the ravioli in the butter and sage mixture.
33. Plate the ravioli.
34. Sprinkle the finished dishes with grated Parmesan.
35. Serve the ravioli immediately.

Nutrition per serving

kcal: 700
Protein: 23 g · Fett/Fat: 40 g · Carbs: 61 g