Fresh pasta dough
- 200 gram finished pasta dough
Cheese filling + egg yolk
- 1,5 dl ricotta
- 0,5 pcs lemon (juice only)
- 50 gram grated parmesan
- 1 handful basil
- 4 pcs egg yolk
- salt and pepper
Browned sage butter with lemon
- 100 gram butter
- 20 pcs sage leaves
- 0,5 pcs lemon
- 0,5 dl cooking water from pasta
- 30 gram grated parmesan
This is a classic and I like it best as a starter. Delicious homemade ravioli filled with a spicy cheese mixture and a runny egg yolk. This dish is a bit more difficult and requires you to make homemade pasta. The browned sage butter with lemon is the perfect sauce for this dish along with the runny yolk. Here I will show you how to make this.
The first thing you need to do is make homemade pasta. Here is a link to how to do this. Homemade pasta - You make the best pasta yourself!
To make the filling, stir together ricotta, grated Parmesan, and finely chopped basil. Season with salt and pepper and squeeze in the lemon juice.
Use a pasta machine or roll out the pasta dough into very thin sheets. Be sure to use a good amount of flour on the counter so they don't stick afterwards. Place a large tablespoon of the cheese mixture on top and make a well in the centre. Place an egg yolk in each indentation. Take a little water on your finger and make the pasta dough slightly moist where it will stick together. This makes it stick together better. Place a plastic sheet on top. Squeeze out as much air as you can and use a glass to stick out the ravioli.
To make the sauce, I use a large pan and add the butter. Heat up medium+ heat. Add half of the sage leaves and heat until the butter begins to melt properly. When it starts to quiet down, I stir regularly and the butter browns. It is important that there is no burnt butter, but brown butter. When it starts to smell nutty and the butter has turned a golden colour, it is ready. Turn down the heat and add lemon juice and a little water to cool the butter. Strain the butter to get rid of any parts of the butter that have burnt and return the browned butter to the frying pan. Add some fresh sage leaves and turn to medium heat.
Cook the ravioli in boiling water for about 3 minutes, drain the water and place them in the hot browned butter. Pour over a little butter and after 30 seconds they are ready. Place directly on a plate and pour over some of the butter. Grate over some parmesan and the dish is ready to enjoy!