Ricotta Ravioli with Burnt Butter Sauce

Cook Time 45 minutes (+ resting time)

Servings 6

Ingredients

Pasta dough
4 eggs
2 tsp extra virgin olive oil
400g tipo 00 flour, plus extra for dusting
Pinch of salt flakes
60g (½ cup) fine semolina, for dusting and rolling

Filling
250g ricotta
100g Parmesan, finely grated + a little extra for the sauce
½ tsp nutmeg
½ a lemon, zest

Sauce
100g butter
½ tsp extra virgin olive oil
10 sage leaves
50g hazelnuts, peeled and toasted
12 slices of prosciutto
½ lemon, juiced

Method

For the pasta dough, whisk the eggs and oil together in a bowl. Place the flour and salt in a food processor and blitz to combine. With the motor running, drizzle in the egg and oil mixture bit by bit and pulse until a fine crumb forms. Remove from the food processor and bring together into a rough ball. Wrap the dough in plastic wrap and rest in the fridge for 1 hour.

Lightly dust your work surface with some extra flour and semolina. Knead the dough, using the palms of your hands to work the gluten in the flour, until it is silky and bounces back when you push in a finger. Divide the dough into four even pieces. Working with one piece at a time and keeping the others covered with a damp tea towel, lightly flour the dough and feed through the rollers of a pasta machine on the widest setting. Fold the pasta sheet once or twice and feed through the machine again until smooth. Reduce the settings, notch by notch, and continue to feed the sheet through until you reach the last notch and the pasta is about 2mm thick. Cut the pasta sheet in half vertically and place on a tray dusted with a little semolina. Repeat with the remaining pieces of dough, sprinkling semolina and placing a sheet of baking paper between each sheet so they don’t stick together. Cover with a damp tea towel until needed.

For the filling, place the ricotta, Parmesan, nutmeg and zest in a bowl and mix until smooth. Transfer two pasta sheets to the floured work surface and, working from left to right, place 1-2 tablespoon mounds of the filling on each sheet, leaving a 3.5cm gap between the mounds. Brush the edges with a little water. Fold the pasta sheet over to enclose the filling, pressing gently around each mound. Cut out the ravioli, making sure the edges are sealed and there are no air bubbles. Transfer the ravioli to a baking paper–lined tray with a little semolina sprinkled over the surface.

Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 5-6 minutes until they rise to the surface.

For the sauce, melt the butter with the oil to prevent it from burning. Once foamy, add the sage and half the hazelnuts and stir to coat. Using a slotted spoon add the ravioli, allowing a little of the cooking water to go into the sauce butter sauce. Add a sprinkle of extra Parmesan cheese, a good crack of pepper and toss, coating each parcel of pasta. Drizzle a little lemon juice over the ravioli.

Place a couple of prosciutto slices on the plate, and add the coated ravioli on top, and garnish with toasted hazelnuts.