Filled Pasta with Sage Butter
Ingredients
- 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
- salt
- freshly ground peppers
- For preparing the pasta
- 1 egg white (for brushing the dough)
- Pastry flour (for the work surface)
- salt
- 4 Tbsps butter
- 12 Sage
- cayenne pepper
Preparation steps
For the dough, sift flour onto a pastry board and make a well in the center. Whisk the eggs in a bowl, add salt and olive oil. Gradually mix into the flour from the edge with your fingers. Knead the dough well until it is smooth and elastic. Wrap in a damp kitchen towel and rest for 30 minutes.
For the filling, peel the onion and chop finely. Peel garlic and press. Rinse the sage leaves, shake dry and chop finely. Mix the onion, garlic, hazelnuts, sage, cream cheese, Parmesan cheese and breadcrumbs together and season with lemon juice, salt and pepper. Roll out the dough as thin as possible on a floured surface. On top of one sheet of the dough, place 1 tablespoon of the filling evenly distributed with a little space between each. Brush some egg white on the dough around each spoonful of filling. Place the second sheet of dough over the filling and press around the filling with your fingers. Cut the ravioli into squares using a zig zag pasta cutter.
In a large pot, bring salted water to a boil. Cook the ravioli portions for about 3 minutes, then lift out with a slotted spoon, drain briefly and keep warm. Melt the butter in a pot, add sage leaves and the ravioli and toss to coat. To serve, arrange on plates and sprinkle with cayenne pepper.
