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🍽️ Homemade Ravioli with Crispy Sage and Nut Butter

558 kcal · 30 min · 4 servings

Ingredients

• 300 g Spelt flour (Type 630)
• 3 Eggs
• 1 tsp Salt
• 1 tbsp Olive oil
• 40 g Hazelnut kernels
• 1 Shallot
• 1 clove Garlic
• 200 g Ricotta (60% fat in dry matter)
• 30 g Parmesan (37% fat in dry matter)
• 1 tbsp Breadcrumbs
• 1 dash Lemon juice
• 1 small pinch Lemon zest (organic)
• Salt
• Pepper (freshly ground)
• 20 g Butter
• 1 handful Sage leaves

Instructions

1. 1. Sift the flour onto a clean work surface and create a small well in the center.
2. 2. Whisk the two eggs in a separate bowl, add a pinch of salt, and stir in the olive oil.
3. 3. Pour the egg mixture into the well and gradually mix it with the flour from the edges.
4. 4. Knead the dough vigorously until it is smooth and pliable.
5. 5. Adjust the amount of flour slightly if the dough is too dry or too sticky.
6. 6. Wrap the dough in a damp cloth and let it rest for about 30 minutes.
7. 7. Separate one egg: take the yolk for the filling and keep the white for later.
8. 8. Roast the hazelnuts in a dry pan until golden brown.
9. 9. Remove the nuts from the pan and let them cool completely.
10. 10. Finely chop the cooled hazelnuts.
11. 11. Peel the shallot and garlic and dice both very finely.
12. 12. Mix the drained ricotta, the egg yolk, the shallots, and the garlic in a bowl.
13. 13. Grate the Parmesan and set aside about 10 grams for decoration.
14. 14. Stir the remaining Parmesan, the breadcrumbs, and 30 grams of the chopped nuts into the ricotta mixture.
15. 15. Season the filling with lemon juice, lemon zest, salt, and pepper.
16. 16. Dust the work surface with flour or use a pasta machine.
17. 17. Divide the dough into portions and roll each portion out to about 2 millimeters thin.
18. 18. Place about one teaspoon of filling at regular intervals on one half of the dough.
19. 19. Brush the egg white around the fillings onto the dough.
20. 20. Fold the free half of the dough over the fillings.
21. 21. Press the dough firmly around the edges to seal the ravioli.
22. 22. Cut the ravioli into squares using a fluted pastry wheel or a knife.
23. 23. Bring a large pot of salted water to a boil.
24. 24. Cook the ravioli for 3 to 4 minutes until they float to the surface.
25. 25. Drain the pasta and set it aside briefly.
26. 26. Melt the butter in a large pan over medium heat.
27. 27. Let the butter brown slightly until it smells nutty.
28. 28. Wash the sage leaves and shake them dry.
29. 29. Add the sage leaves and the remaining hazelnuts to the butter and fry briefly.
30. 30. Add the drained ravioli to the pan and toss until coated with the butter.
31. 31. Season the pasta again lightly with salt and pepper.
32. 32. Serve the ravioli sprinkled with the reserved Parmesan.

Nutrition per serving

• kcal: 558
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 54 g