RAVIOLI WITH LEMON RICOTTA AND SAGE BUTTER – Dads That Cook
Creating Ravioli with Lemon Ricotta and Sage Butter from scratch with Chef Genti at Terre di Baccio in Chiati, Italy was an unforgettable culinary experience for my son and I that tantalized our...
Ingredients
- 200 g '00' flour (approximately 1 ½ cups*)
- 300 g semolina flour (approximately 2 ½ cups*)
- 5 fresh eggs
- 1 egg yolk
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cups fresh ricotta
- Zest of 2 lemons
- 1 cup grated parmesan
- Salt and white pepper, to taste
- 4 tbsp butter
- 5-6 fresh sage leaves, thinly sliced
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