Basil & Two-Cheese Ravioloni Recipe

Homemade Ravioli with Sage & Black Pepper Butter Sauce

Aug 5, 2009 Liliana Tommasini

Basil & Two-Cheese Ravioloni are made from fresh pasta, filled with Ricotta and Parmesan cheese with a hint of lemon zest and served with a sage and black pepper sauce.

This is the second of three articles on Rustico Cooking Fresh Pasta Workshops.

Rustico Cooking offers hands-on fresh pasta workshops where different methods of making fresh pasta are demonstrated. At the end of the fresh pasta workshops, the participants sample the pasta dishes that were made.

Green or purple basil can be used for the Basil & Two-Cheese Ravioloni in Sage and Black Pepper Butter Recipe. The basil stems have to be completely removed to avoid tearing the dough.

Basil & Two-Cheese Ravioloni in Sage & Black Pepper Butter Recipe

The dough for the ravioli can be made 1 day ahead, covered in plastic wrap, and refrigerated; return to room temperature before rolling out.

Serves 8 (makes 24 oversize ravioli)

Ingredients:

For the fresh pasta dough:

2 and ¼ cups unbleached all-purpose flour, plus extra for the counter and trays
¼ teaspoon salt
3 large eggs

For the basil and two-cheese filling:

2 cups fresh whole-milk Ricotta
½ cup freshly grated Parmigiano Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Grated zest of 1 small lemon
24 large, perfect basil leaves, stems completely removed

For the egg wash:

1 large egg, beaten to blend with 3 tablespoons water

For the sage and black pepper sauce:

3 tablespoons unsalted butter
16 sage leaves, cut into fine strips
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

To cook the raviolini and serve:

2 tablespoons salt
½ cup freshly grated Parmigiano Reggiano
¼ teaspoon freshly ground black pepper

How to Make the Basil Two-Cheese Raviolioni with Sage and Black Pepper Sauce

Make the dough: Mix the flour and salt on a counter and shape into a mound. Make a well in the center and add the eggs to the well. Using your fingertips, work the flour into the eggs, then gather into a dough and knead by hand; add a little water if the dough is too dry or a little flour if it is too moist. Knead for 10 minutes, or until smooth, then shape into a ball, wrap in plastic, and let rest 30 minutes.
Meanwhile, make the filling: Combine all the ingredients except the basil in a large bowl. Set aside.
Assemble the ravioli: Cut the dough into 4 pieces. Working with 1 sheet at a time and keeping the others covered, roll each piece out into a very thin sheet using a pasta machine; the sheets should be nearly transparent after rolling (the thinnest setting on the pasta machine is suitable for this). Be sure to lightly dust the sheets of pasta with flour every time you roll them through the pasta machine or they may stick or tear.
Brush 2 of the lasagna sheets lightly with the egg wash. Arrange the basil leaves on the brushed lasagna sheets, pretty side down (be sure to COMPLETELY remove the stem from the basil leaves or the sharp stem end might pierce the delicate ravioli dough) about 4 inches apart, and top with equal amounts of the Ricotta filing (about 1 tablespoon each).
Top with the remaining 2 lasagna sheets. Cut into 4-inch circles using a round cookie cutter. Press the edges of each ravioli to seal well. Spread the ravioli out on a lightly floured tray in a single layer and cover with a clean, dry towel.
Make the sauce: Melt the butter in a small pan and add the sage leaves, salt, and pepper. Cook over medium heat for 2 minutes, or just long enough to infuse the sage aroma into the butter and lightly crisp the sage leaves.
Cook the ravioli: Bring 4 quarts of water to a boil. Drop in half of the ravioli and the 2 tablespoons of salt and cook until al dente, about 3 minutes. Remove to a heated platter with a slotted spoon, placing the ravioli with the basil leaf facing up. Repeat with the remaining ravioli. Reserve ¼ cup of the pasta cooking water. Add the reserved pasta cooking water to the butter sauce and swirl once or twice to combine.
Pour the sauce over the ravioli, sprinkle with the Parmigiano, dust with additional pepper, and serve immediately.

Rustico Cooking Fresh Pasta Workshops

Homemade Cavatelli with Broccoli Raab and Sausage and Ricotta Gnocchi in Red Wine and Beef Ragu are another two fresh pasta recipes offered in the Rustico Cooking Fresh Pasta Workshop.

Basil and Two-Cheese Raviolioni in Sage and Pepper Butter Recipe and photos are printed with the written permission of Rustico Cooking.

The copyright of the article Basil & Two-Cheese Ravioloni Recipe in Seasonal Cooking is owned by Liliana Tommasini. Permission to republish Basil & Two-Cheese Ravioloni Recipe in print or online must be granted by the author in writing.

Basil Two-Cheese Raviolioni