A delicious filling of walnut, ricotta, and sage enveloped in homemade pasta. Finished off in a brown butter sage sauce, these ravioli’s are a perfect treat.
Ingredients
FOR THE FILLING
- 1 cup walnuts
- 1 cup parmesan, grated
- 400g ricotta
- 7 sage leaves, roughly chopped
- pinch of salt and pepper
FOR THE BROWN BUTTER SAGE SAUCE
- 60g butter
- 7 sage leaves
- parmesan, grated
Method
- Start by making the filling: Add all the ingredients for the filling into a food processor. Pulse until smooth.
- Transfer the filling into a piping bag. Lay out the sheets of dough with the long side facing you. Carefully pipe the filling in a straight line along the side closest to you, but make sure to leave a bit of space from the edge.
- Lightly brush water along the edges of the dough. Fold over the dough to cover the filling while making sure to remove any air between the layers.
- Trim the edges of the dough, then cut out into a ravioli shape. Set on a floured surface.
- Cook the ravioli in boiling salted water for 3 – 5 minutes. Drain the ravioli and set aside.
- Make the sauce: In a medium pan, melt the butter over medium-high heat. Add the sage leaves until browned. Add the cooked ravioli to the sauce and grate with parmesan cheese.
