These yummy Ricotta filled ravioli make a delicious entree or a gorgeous main meal.


Ingredients (serves 4)

  • 300g fresh ricotta
  • 1/2 cup grated parmasen (plus more for serving with sauce)
  • A pinch nutmeg
  • 1/2 a lemon - zest only
  • 1 egg
  • 300g freshly made pasta using the Dumpling Sheets setting on the Philips Pasta and Noodle Maker
  • Alternatively You can use 1 packet of egg pastry Wonton wrappers
  • 1 tbsp olive oil
  • 200g butter
  • 1 large bunch of sage (dried sage can be used as a substitute)

Method

  1. Begin by boiling a pot full of water. In a bowl combine the ricotta, nutmeg, lemon zest, Parmesan and egg. Season with salt and pepper to taste and stir well.
  2. Make the Dumpling sheets using the Pasta Maker. Cut into approx 6cm x 6cm squares. Lay these on a floured surface as the pasta comes out of the machine.
  3. Now fill each of the squares with a small ball of mixture. Use a pastry brush or your finger to line the outside of the square with water to help seal the pasta when it is folded over to form a case.
  4. Fold the squares over and seal by using a fork to push the sides together. When the water is boiling place 8 - 10 of the ravioli in at a time. (The ravioli can be covered with cling wrap and refrigerated until cooking.)
  5. Cook for 3 - 4 minutes and remove from the water using a slotted spoon. Continue until all the ravioli are cooked.
  6. Meanwhile heat olive oil in pan and add butter. Once melted add the sage leaves. Cook well - sage leaves should be crisp. If using dried sage don't cook for as long. Add a handful of parmesan and remove from heat.
  7. Stir and spoon over your pasta dish.

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