Cheese Ravioli
Servings: 6 servings
Ingredients
- 1 1/2 cup (375 g) ricotta cheese
- 1/2 cup (125 g) fresh goat cheese
- Pinch of grated nutmeg
- 3 large egg yolks
- 625 gr fresh pasta
- Semolina
- 6 tbsp (90 g) unsalted butter
- 18 fresh sage leaves
Instructions
- Place the ricotta in a fine sieve and allow the excess fluid to drain for about 1 hour. Mix the drained ricotta with the goat cheese, nutmeg, egg yolks, 2/3 cup (85 g) of the Parmesan cheese, salt and pepper. Set aside.
- Roll the fresh pasta into sheets and spread half the sheets on a work surface. Brush lightly with the egg-water wash and cut out 2.5-inch (6.5-cm) rounds.
- Spoon a mound of the cheese mixture onto each round, leaving at least a 1/2-inch (1.3-cm) border.
- Cut the rest of the pasta into 2.5 inch (6.5 cm) rounds, place the rounds on top of the cheese mounds, then press the edges together by hand or with a fork.
- Dust lightly with semolina, cover, and refrigerate until just before serving.
- Heat the butter in a skillet, add the sage leaves, and cook over medium heat until the butter is medium brown.
- Remove from the heat.
- Just before serving, bring a pot of salted water to a boil, lower the heat to a simmer, and carefully slip the ravioli into the pot. Allow them to simmer a few minutes, until they rise to the surface. Drain them well.
- Briefly reheat the butter and sage mixture.
- Divide the ravioli among 6 plates and spoon the butter sauce over each.
- Dust with the remaining Parmesan cheese.