Potato Herb Ravioli with Sage Brown Butter
Delicate homemade ravioli filled with rosemary and parsley-infused mashed potatoes, finished with nutty sage brown butter and Parmesan. This from-scratch pasta
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Cooking tools:
- Pasta machine
- Rolling pin
- Pasta cutter
- Pot
- Colander
- Saute pan
- Saucepan
- Skillet
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Pastry brush
- Measuring spoon
- Measuring cup
- Tongs
- Ladle
- Plate
- Parchment paper
- Stove
Ingredients
- 500 grams egg pasta dough, homemade or store-bought
- 1000 grams mashed potatoes, boiled and mashed
- 1 whole egg, for egg wash
- 1 sprig Italian flat-leaf parsley, fresh, chopped
- 1 sprig fresh rosemary, fresh, chopped
- 2 cloves garlic, minced
- 30 milliliters extra-virgin olive oil
- 20 whole sage leaves, fresh
- 7 tablespoons butter
- 2 pinches Parmesan cheese, grated, for finishing
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