Lemon Ravioli with Sage Butter

INGREDIENTS

• 275 g flour
• 2 eggs
• 2 egg yolks
• 1 tbsp olive oil
• 1 tbsp water
• A pinch of salt

For the filling

• 250 g ricotta
• 1 tbsp lemon juice
• 1 lemon (zest)
• 1 ‒ 2 tbsp agave syrup or honey
• Salt & pepper

For the sauce

• 100 g butter
• 10 ‒ 15 fresh sage leaves

INSTRUCTIONS

1. For the dough, put the flour on a work surface and make a well in the middle. Pour the eggs, egg yolks, olive oil, water and salt into the well and knead into a firm dough. Wrap the dough in cling film and refrigerate for 30 minutes.
2. Mix the ricotta with the lemon juice, lemon zest and agave syrup or honey. Season to taste with salt and pepper.
3. Cover the work surface with flour. Divide the pasta dough into 4 equal pieces and roll out using a rolling pin or pasta machine. The dough should be rolled out to a thickness of 1 ‒ 2 mm. Use a glass or cookie cutter to cut out the shapes. Place some filling on a piece of dough and brush the edges with water. Cover with another piece of dough and seal by pressing down the edges with a fork. Ensure there is enough flour under the finished ravioli to avoid sticking.
4. Melt the butter in a small pan on a low heat and add the sage leaves.
5. Bring a saucepan of salted water to the boil and cook the ravioli for about 3 ‒ 4 minutes until they float.
6. Drizzle the ravioli with sage butter, grated parmesan and freshly ground pepper.

Recipe & Picture: Liz Sinner at tasty.lu

For this recipe and other seasonal options, click here to visit Kachen.

© Liz Sinner