This dish is relatively easy to make. If you are short on time, you could buy ricotta & spinach ravioli and just make the sauce and you have dinner sorted in about 5 minutes.

If you are feeling more adventurous, try making the ricotta from scratch, the pasta and the sauce and I guarantee you that your guests will be left wanting more…maybe make two batches just in case!!

Serves 4

For the Pasta:

  • 1½ cups plain flour
  • Pinch of salt
  • 2 eggs
  • Water to dampen your hand

For the filling:

  • 6 tablespoons fresh ricotta cheese
  • 3 tablespoons freshly grated Parmesan Cheese
  • 1 egg yolk
  • Pinch of salt
  • Freshly ground black pepper, to taste

For the sauce:

  • 70g salt-reduced butter
  • 1 teaspoon olive oil
  • 8 sage leaves, chopped

To serve:

  • Chopped fresh sage
  • Grated parmesan
  • Ground black pepper, to taste

For the Pasta

    1. In a large mixing bowl, mix together flour and salt. Form a well in the centre of flour. Add eggs to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed.
    2. Knead in the bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead until smooth and elastic, about 10 minutes more. If the mixture is dry, you may need to dampen your hand in water and continue kneading until the dough forms a slightly moist ball.
    3. Wrap dough tightly in plastic and let rest for 30 minutes in the refrigerator.

For the filling:

    1. In a large bowl add ricotta, egg yolk, parmesan, salt and pepper; stir to combine well.
    2. Cut dough into two equal pieces.
    3. I used a pasta machine to roll the dough out finely, however you can roll the dough out on a lightly floured surface, try to get the dough to about 3mm thick and about 15cm x 60cm long.
    4. Repeat with remaining piece.
    5. Spoon 1 teaspoon filling onto one sheet of dough at about 3cm intervals (you will have about 24 dots of filling).
    6. Place second dough sheet on top. Using a ravioli stamp or pizza cutter, cut out ravioli, ensuring no filling is coming out of the sides and the sides are sealed.
    7. Bring a large pot of water to the boil.

For the sauce:

    1. On medium-low heat, melt butter in a small saucepan; add olive oil so the butter doesn’t burn.
    2. Add the chopped sage leaves to aromatise the butter.
    3. Remove from heat and cover to keep warm.
    4. In the meantime, add the ravioli to the boiling water and cook until al dente.
    5. Remove ravioli from pot with a slotted spoon and divide among serving plates. Drizzle ravioli with sauce. To serve, sprinkle with fresh sage, pepper and grated parmesan cheese and serve immediately.