RAVIOLI WITH LEMON RICOTTA AND SAGE BUTTER
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dadsthatcook.com.
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
- *For precision, it’s best to measure with a scale. If you don’t have a scale, fluff the flour with a spoon and scoop into the measuring cup rather than packing it down into the cup.
- 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
- Cutting board
- Knife
- Pasta machine
- Large pot
- Large skillet
- Large bowl
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