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Ingredients
Ravioli with Butter and Fried Sage Leaves
- 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)
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.
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.
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.