RAVIOLI WITH LEMON RICOTTA AND SAGE BUTTER

Creating Ravioli with Lemon Ricotta and Sage Butter from scratch with Chef Genty at Terre di Baccio in Chianti, Italy was an unforgettable culinary experience for my son and I that tantalized our taste buds with a harmonious blend of flavors and textures. Each tender homemade pasta parcel is filled with a creamy, zesty ricotta mixture that bursts with refreshing lemony notes, perfectly balanced by the earthy richness of sage-infused butter. As you savor each bite, the delicate pasta dough seamlessly melds with the luscious filling, while the fragrant sage butter provides a velvety finish that lingers, making every mouthful a delightful celebration of Italian-inspired indulgence.

INGREDIENTS

Pasta Dough 
200 g '00' flour (approximately 1 ½ cups*)
300 g semolina flour (approximately 2 ½ cups*)
5 fresh eggs
1 egg yolk
1 teaspoon salt
1 tablespoon olive oil
*For precision, it’s best to measure with a scale. If you don’t have a scale, fluff the flour with a spoon and scoop into the measuring cup rather than packing it down into the cup. 

Filling 
2 cups fresh ricotta 
Zest of 2 lemons 
1 cup grated parmesan 
Salt and white pepper, to taste 

Sauce 
4 tbsp butter 
5-6 fresh sage leaves, thinly sliced 

Tools
Cutting board 
Knife 
Pasta machine 
Large pot 
Large skillet 
Large bowl

DIRECTIONS:

1. Combine the flours in a large bowl and mix well. Transfer the mixed flours to the center of a large cutting board and create a cavity in the center that can accommodate the eggs, salt, and olive oil. 
2. Add the eggs, egg yolk, salt, and oil. Begin mixing everything together with a fork. When the dough starts to take shape and become more solid, it’s time to knead with our hands until smooth and homogenous. The dough is ready when it’s elastic and there is no flour left on the cutting board. 
3. Wrap the dough in plastic wrap and let rest in the refrigerator for between 20 mins and a maximum of 3 hours. 
4. Start with your pasta machine at a 0 and run the sheet through. After each trip through the machine, increase the number by 1, working all the way up to an 8.  
5. Combine all ingredients for the filling in a large bowl and mix well. 
6. Lay your pasta sheet on a cutting board and place spoonfuls of filling 2 fingers width apart on the bottom half of the sheet. 
7. Brush around the filling with beaten egg, fold the top of the sheet over, and press to seal before cutting into desired shape. 
8. Cook in a large pot of salted, boiling water for 2-3 minutes, until they float to the top. 
9. While the ravioli are cooking, melt the butter in a large skillet over medium heat. Add the fresh sage. 
10. Remove the ravioli with a slotted spoon and place into the skillet with the butter and sage. Toss to coat.

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