Ingredients
- For the dough
- 275 g flour
- 2 eggs
- 2 egg yolks
- 1 tbsp olive oil
- 1 tbsp water
- A pinch of salt
- For the filling
- 250 g ricotta
- 1 tbsp lemon juice
- 1 lemon (zest)
- 1 – 2 tbsp agave syrup or honey
- Salt & pepper
- For the sauce
- 100 g butter
- 10 – 15 fresh sage leaves
Instructions
- For the dough, put the flour on a work surface and make a well in the middle. Pour the eggs, egg yolks, olive oil, water and salt into the well and knead into a firm dough. Wrap the dough in cling film and refrigerate for 30 minutes.
- Mix the ricotta with the lemon juice, lemon zest and agave syrup or honey. Season to taste with salt and pepper.
- Cover the work surface with flour. Divide the pasta dough into 4 equal pieces and roll out using a rolling pin or pasta machine. The dough should be rolled out to a thickness of 1 – 2 mm. Use a glass or cookie cutter to cut out the shapes. Place some filling on a piece of dough and brush the edges with water. Cover with another piece of dough and seal by pressing down the edges with a fork. Ensure there is enough flour under the finished ravioli to avoid sticking.
- Melt the butter in a small pan on a low heat and add the sage leaves.
- Bring a saucepan of salted water to the boil and cook the ravioli for about 3 – 4 minutes until they float.
- Drizzle the ravioli with sage butter, grated parmesan and freshly ground pepper.
Recipe & Picture: Liz Sinner
