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Ingredients
Filled Pasta with Butter and Sage
- For the dough
- 350 grams Pastry flour
- 3 eggs
- salt
- 4 Tbsps olive oil
- For the filling
- 1 onion
- 2 garlic cloves
- 5 Sage
- 75 grams chopped Hazelnuts
- 100 grams grated Parmesan
- 100 grams cream cheese
- 2 Tbsps breadcrumbs
- 1 tsp lemon juice
- freshly ground peppers
- Additional ingredients
- 1 egg white (for brushing the dough)
- Pastry flour (for dusting)
- 4 Tbsps butter (for swirling)
- 12 leaves Sage
Sift the flour onto a work surface and make a well in the center. Place the eggs in a bowl, whisk, season with salt, pour in the olive oil and mix. Pour into the well of the flour and gradually mix with your fingers. Knead the dough well until it is smooth and elastic. Wrap with plastic wrap and let it rest at room temperature 30 minutes.
Peel the onion and finely chop. Peel the garlic and press through a garlic press. Rinse the sage leaves, shake dry and finely chop. Mix the onion, garlic, hazelnuts, sage, cream cheese, Parmesan and breadcrumbs, sprinkle with the lemon juice and season with salt and pepper. Roll out the dough as thinly as possible on a floured surface. Spoon 1 tablespoon of the filling onto one half of the dough at regular intervals. Brush some egg white on the dough around the edge of the filling. Fold the blank side of dough over the filling and press the edges with your fingers. Cut the ravioli into squares using a pastry wheel.
Bring a large pot of salted water to a boil. Add the ravioli and cook about 3 minutes, then lift out with a slotted spoon, drain briefly and keep warm. Melt the butter in a pot, add the sage leaves and the ravioli, toss, arrange on plates and serve sprinkled with pepper.