Ravioli with Butter and Fried Sage Leaves

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Ravioli with Butter and Fried Sage Leaves
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
6
For the dough
450 grams Pastry flour
4 eggs
salt
5 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
1 egg white
Pastry flour (to roll out)
4 Tbsps butter (for serving)
1 small chili pepper
12 Sage
Parmesan (to sprinkle)
How healthy are the main ingredients?
Parmesancream cheeseolive oileggsaltonion

Preparation steps

1.

For the dough: Measure out flour on a pastry board and make a well in the center. Whisk eggs into well, season with salt, pour in olive oil and mix in flour from the edge gradually by hand. Knead dough well until it is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2.

For the filling: Peel onion and chop finely. Peel garlic and press through garlic press. Rinse sage leaves, shake dry and chop finely. Mix onion, garlic, hazelnuts, sage, cream cheese, Parmesan cheese and breadcrumbs together well, sprinkle with lemon juice and season with salt and pepper. Roll out dough as thin as possible on a floured surface. Cut out circles with wave edge cutter about 8 cm (approximately 3 inches) round. On each circle, place 1 tablespoon of filling, brush edges with slightly beaten egg white and fold over circles. Press edges well with a fork.

3.

In a large pot bring salted water to a boil. Slide ravioli into water and cook 3-4 minutes. Lift out with a slotted spoon, ready to keep warm. Melt butter in a saucepan, add chopped chili pepper and sage leaves. Toss ravioli in butter mixture, arrange on plates and serve sprinkled with grated Parmesan.

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