Homemade Ricotta and Parmesan Ravioli with Sage Butter

This recipe will guide you in  producing restaurant quality ravioli in your own time at a fraction of the cost. However it's not just about saving money by cooking from scratch, it's about being able to create these little pillows of deliciousness in your own home, for family and friends to enjoy. This is Italian homemade food at it's best.

Making ravioli from scratch can be a culinary adventure which is full of fun and can involve the whole family. There's really no limit to the wide array of fillings which can be used in ravioli. Whether vegetarian, meat based, or sweet, they are always going to be delicious and don't need to be expensive to make. We've chosen a classic filling for this batch of ravioli, and for the sage butter sauce, however think Italian flavours and there are so many options for the fillings and the sauces at your disposal.

Mr. HRK enjoys making pasta, and so when he was gifted a Ravioli Making Kit for Christmas by our daughter he was thrilled. The recipes in the book inspired our ravioli choices.

No advertising intended

 Making the pasta sheets using the Kitchen Aid pasta maker was quite easy for him as he has made a lot of pasta.  He chose the filling and we decided to make a sage butter sauce to really make the ravioli and filling shine. We all helped with the filling, and while he was finishing the assembly of the ravioli, I started cooking them. 

Ricotta and Parmesan Filling Ingredients:

Serves 4

This recipe makes 60 small round ravioli, which fills 480g (1 pound) of dough (or make them larger, ours were a medium size) There were plenty for four diners.

200g (7 oz) fresh Ricotta

1/4 cup of freshly grated sharp Parmesan cheese

2 whole eggs

2 egg yolks

Pinch of Nutmeg

Fresh parsley or basil

Method:

Mix the eggs and egg yolks in a large bowl with a fork

Crumble into the eggs the fresh ricotta and freshly grated parmesan cheese

Grate in some fresh nutmeg and the finely chopped leaves of a small bunch of fresh parsley or use basil  (we used parsley).

Mix well with a fork until completely combined and then spoon onto the pasta sheets which have been premarked with the ravioli cutter. 

Shannon took over the cooking of the ravioli, and I started making the sage butter. With everyone involved, the ravioli making was finished and cooked,  just before the sage butter was ready. Perfect timing!

Variations to the filling:

• Add some more nutmeg if you like the flavour
• A clove of finely chopped garlic, if you wish
• Follow the Italian theme and use fresh basil (aways fresh) instead of parsley
• The fresh zest of half a lemon and a handful of toasted pine nuts

The ravioli could also be made into a ravioli bake using a delicious tomato sauce. (On my list to do.)

 Cooking Ravioli

A large saucepan of lightly salted boiling water is the best way to cook ravioli. It's not a good idea to cook them all at the same time as they will clump together. Drop in a few at a time and cook them quickly, and then the pasta won't overcook or split. 

Cooking guide: If you have made small ravioli using thin pasta, this will take 1-2 minutes to cook.

Thicker pasta and more jumbo size ravioli could take up to 4-5 minutes. Ours took closer to 4 minutes a batch. The filling should be hot in the centre, and the pasta al dente.

If you are unsure how long to cook them for drop in one ravioli and do a quick test cook. This is a really good idea. Timing is everything at this stage of the process. 

Fish them out with a slotted spoon and set them aside on a warmed plate , then dress with the butter sauce once they are all cooked. Serve immediately with the sage butter (see below on how to serve and make the Sage Butter).

Yes they can be frozen, please see my cooking notes below.

This is sage that we purchased from the supermarket when we were away from home.

How to make Sage Butter

This is our potted sage bush growing at home in a pot.

Sage Butter lets your ravioli shine. It is optional, but it is a classic Italian finish for risotto, ravioli, gnocchi, and many other dishes. It is such an easy way to layer flavour and richness without complicating the main dish. We have a healthy sage bush growing in a pot at home so I rarely need to buy it except if we are away on holiday.

Ingredients:

5 fresh sage leaves per serving (add more if you really like sage, I like more)

1 tablespoon butter per serving

Method:

Select large fresh sage leaves from the new growth or a very fresh bunch.

Trim away any stalks, and wash the leaves thoroughly in cold water.

Pat the leaves until completely dry and set aside.

In a heavy-based skillet melt the butter over a medium heat.

Don't let the butter brown for this recipe. Test if it is ready by dropping a sage leaf into the pan. If it sizzles and crackles it the butter is hot enough.

Drop all the sage leaves into the hot butter and cook quickly until crispy.

Remove from the heat, and pour over the waiting ravioli immediately.  (it is recommended to cook the sage butter sauce after the ravioli as it takes seconds to make.)

Everybody should receive a spoon of the butter and the equivalent of a handful of crispy sage leaves. However it will be straight out of the pan and hot so no handling, and just estimating will do the trick.

How to make Ravioli Pasta Dough:

Serves 4

This recipe makes 480g (1 lb) of dough which makes 4 adult servings of ravioli. Please feel free to halve it or double the quantity based on how many servings of ravioli you wish to make. Beware Dinner guests will eat a lot of this ravioli.

Ingredients:

370g (13 oz) of 00 flour (00 flour is essential)

4 medium eggs

Pinch of salt

Water as required

Method:

Place the flour in a pile on your kitchen counter and add the eggs and salt to the centre.

Mix the eggs and flour with clean hands until combined.

Add a dash of warm water if the dough is too dry, but go carefully with the water as the dough gets easier the more you work it. Humidity levels in your kitchen will also play a part in the moisture content of the dough.

Knead it for 10 minutes until it is elastic, or use your dough hook in your electric mixer bowl.

Put the dough in a bowl, cover it, and set it aside for 30 minutes to rest before rolling.

Cut the dough in half and cut each half into three pieces and roll with a pasta roller or with your rolling pin.

Lightly flouring the dough will stop it from sticking

If you are lucky enough to be using a pasta machine, and we did, keep rolling until it is at the second to last thickness setting.

If you are rolling by hand, make sure it is thick enough to fold and drape easily, but not thin enough to stick your finger through it.

Use your dough as soon as it is rolled. Don't let it dry out.

Shaping your ravioli:

It's a good idea to lightly mark out your ravioli  parcels on the pasta sheets.

Spoon a small amount in each space.

Drape the second sheet across the top. Press down around the filling to remove any air or they will cook unevenly.

Press the stamp down over the pasta and filling and press down firmly. Then, rock that stamp from side to side one way and then the other, maintaining the pressure on it. The edges can be moistened before sealing if you think your pasta has dried out.

When this process is completed, put your finished ravioli to the side, on a floured plate or board, in a single layer until ready to cook, so that they don't stick together.

A little bit of overlap, but well dusted with flour. We had a lot of the little beauties.

Cooks notes:

1. A sharper flavoured parmesan cheese will deliver maximum flavour
2. Ravioli can be frozen, on a tray, lined with baking paper. When frozen, store them in a freezer bag. They will keep for a month in the freezer, after that the pasta might start to show signs of freezer burn. 
3. Ricotta cheese is perfect to use for a filling because it doesn't melt, is mild in flavour, and binds all of the other tasty ingredients together. Any ingredients such as spinach and mushrooms should be well drained before using.
4. Beware that water is the enemy of a good filling. 
5. Other cooking and serving variations in case you missed them above:-

• Omit the sage butter if you don't have any on hand, and grate additional Parmesan cheese and finely chopped parsley or some basil leaves over the Ravioli
• A clove of finely chopped garlic in the filling
• Follow the Italian theme and use fresh basil (aways fresh) instead of parsley in the filling
• The fresh zest of half a lemon and a handful of toasted pine nuts
• Add some more nutmeg if you like the flavour
• Serve them in a broth, by cooking them separately in boiling water and combining with the broth to serve. Thaw large ravioli before cooking. Cook small ravioli from frozen by adding a minute to the cooking time (approx. 3 minutes).
• Or bake them in a cheesy gratin sauce, by half cooking them and draining them well before layering into the baking dish. Yum!

Phew, it seems that there  are a lot of steps involved, and I hope I have covered them all, but it all makes sense at the time. The filling can be made in advance, as can the pasta, and stored covered and wrapped in the refrigerator.

Mr HRK's guitar is never far way, and this is where he escapes to for some relaxing time away from the kitchen, ha, ha.

As I write this, here in Mackay in North Queensland, we are undergoing high winds and torrential rain, with Cyclone Koji's crossing of the coast North of here between Bowen and Ayr being quite imminent and predicted to be this morning. The regions south of a tropical cyclone always receive more significant rainfall and windy conditions. Let's hope that widespread flooding doesn't occur in the region, although it is predicted. What an amazing country Australia is, with destruct to fire, and cyclonic rain and winds lashing our coastal communities in the north. 

I'm signing off on this post sooner than I normally would, as the television stations have now shut down so there's no TV today, (no Netflix my friends) and with these winds our computers and power could shut down at any time.

When this is all over, I'll go back into my post and correct any typos I might have missed. Thankyou for your understanding and nevertheless, I hope you enjoy reading about our culinary adventures with Ravioli. We had a great time making them, and eating them.

Please see below for a printable recipe without photos. Hope that helps.

Warmest wishes,

Pauline

 

 COPY OF RECIPE WITHOUT PHOTOS FOR EASY PRINTING:

This recipe produces restaurant quality ravioli at a fraction of the cost.

Ricotta and Parmesan Filling Ingredients:

Serves 4

This recipe makes 60 small round ravioli, which fills 480g (1 pound) of dough

200g (7 oz) fresh Ricotta

1/4 cup of freshly grated sharp Parmesan cheese

2 whole eggs

2 egg yolks

Pinch of Nutmeg

Fresh parsley

Method:

Mix the eggs and egg yolks in a large bowl with a fork

Crumble into the eggs the fresh ricotta and freshly grated parmesan cheese

Grate in some fresh nutmeg and the finely chopped leaves of a small bunch of fresh parsley

Mix well with a fork until completely combined and then spoon onto the pasta sheets

Variations to the filling:

• Add some more nutmeg if you like the flavour
• A clove of finely chopped garlic
• Follow the Italian theme and use fresh basil (aways fresh) instead of parsley
• The fresh zest of half a lemon and a handful of toasted pine nuts
The ravioli could also be made into a ravioli bake using a delicious tomato sauce. (On my list to do.)


 Cooking Ravioli


A large saucepan of lightly salted boiling water is the best way to cook ravioli. It's not a good idea to cook them all at the same time as they will clump together. Drop in a few at a time and cook them quickly, and then the pasta won't overcook or split. 
Cooking guide: If you have made small ravioli using thin pasta, this will be 1-2 minutes
Thicker pasta and more jumbo size ravioli could take up to 4-5 minutes. Ours took closer to 4 minutes a batch. The filling should be hot in the centre, and the pasta al dente.


If you are unsure how long to cook them for drop in one ravioli and do a quick test cook. This is a really good idea. Timing is everything at this stage of the process. 


Fish them out with a slotted spoon and set them aside on a warmed plate , then dress with the butter sauce once they are all cooked. Serve immediately with the sage butter (see below on how to serve and make the Sage Butter).


Yes they can be frozen, please see my cooking notes below.


How to make Sage Butter
Sage Butter is optional, but it is a classic Italian finish for risotto, ravioli, gnocchi, and many other dishes. It is such an easy way to layer flavour and richness without complicating the main dish.


Ingredients:


5 fresh sage leaves per serving (add more if you really like sage, I like more)
1 tablespoon butter per serving


Method:


Select large fresh sage leaves from the new growth or a very fresh bunch
Trim away any stalks, and wash the leaves thoroughly in cold water
Pat the leaves until completely dry and set aside
In a heavy-based skillet melt the butter over a medium heat
Don't let the butter brown for this recipe. Test if it is ready by dropping a sage leaf into the pan. If it sizzles and crackles it the butter is hot enough.
Drop all the sage leaves into the hot butter and cook quickly until crispy
Remove from the heat, and pour over the waiting ravioli immediately.  (it is recommended to cook the sage butter sauce after the ravioli as it takes seconds to make.)
Everybody should receive a spoon of the butter and the equivalent of a handful of crispy sage leaves.


How to make Ravioli Pasta Dough:
Serves 4


This recipe makes 480g (1 lb) of dough which makes 4 adult servings of ravioli. Please feel free to halve it or double the quantity based on how many servings of ravioli you wish to make. Beware Dinner guests will eat a lot of this ravioli.


Ingredients:


370g (13 oz) of 00 flour
4 medium eggs
Pinch of salt
Water as required


Method:
Place the flour in a pile on your kitchen counter and add the eggs and salt to the centre.
Mix the eggs and flour with clean hands until combined.
Add a dash of warm water if the dough is too dry, but go carefully with the water as the dough gets easier the more you work it. Humidity will also play a part in the moisture content of the dough.
Knead it for 10 minutes until it is elastic, or use your dough hook in your electric mixer bowl.
Put the dough in a bowl, cover it, and set it aside for 30 minutes to rest before rolling.
Cut the dough in half and cut each half into three pieces and roll with a pasta roller or with your rolling pin.
Lightly flouring the dough will stop it from sticking
If you are lucky enough to be using a pasta machine, we did, keep rolling until it is at the second to last thickness setting.
If you are rolling by hand, make sure it is thick enough to fold and drape easily, but not thin enough to stick your finger through it.
Use your dough as soon as it is rolled. Don't let it dry out.

Cooks notes:

1. A sharper flavoured parmesan cheese will deliver maximum flavour
2. Ravioli can be frozen, on a tray, lined with baking paper. When frozen, store them in a freezer bag. They will keep for a month in the freezer, after that the pasta might start to show signs of freezer burn. 
3. Other cooking and serving variations in case you missed them above:-

• Omit the sage butter if you don't have any on hand, and grate additional Parmesan cheese over the Ravioli
• A clove of finely chopped garlic in the filling
• Follow the Italian theme and use fresh basil (aways fresh) instead of parsley in the filling
• The fresh zest of half a lemon and a handful of toasted pine nuts
• Add some more nutmeg if you like the flavour
• Serve them in a broth, by cooking them separately in boiling water and combining with the broth to serve. Thaw large ravioli before cooking. Cook small ravioli from frozen by adding a minute to the cooking time (approx. 3 minutes).
• Or bake them in a cheesy gratin sauce, by half cooking them and draining them well before layering into the baking dish. Yum!