Ingredients
Ravioli filling:
- 8 ounces fresh ricotta
- 4 Tbsp. grated pecorino
- 1 each egg
- Salt and pepper to taste
For the sauce:
- 8 T. unsalted butter
- 6-8 sage leaves
- 2 Tbsp. pine nuts
- Salt and pepper to taste
Ravioli dough:
- 3 each large eggs, room temperature
- 1 Tbsp. extra virgin olive oil
- 2 ¼ cups OO flour (all purpose may be substituted)
- Kosher salt to taste
Directions
For ravioli dough:
- Whisk eggs, olive oil and salt together.
- Make a well in flour and add liquid. Knead until smooth dough forms.
- Roll out sheets according to pasta machine manufacturer’s directions.
For ravioli filling:
- Combine all ingredients and mix well. Season with salt and pepper.
For sauce:
- Place butter in pan over medium heat and cook until butter foams.
- Add sage and pine nuts and cook until sage is crisp.
- Add cooked ravioli and toss with parmesan cheese.