Fresh Ricotta and Egg Ravioli with Brown Butter
- 1 pound fresh ricotta (about 2 cups)
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon freshly grated nutmeg
- 3 tablespoons heavy whipping cream, plus more as needed
- Basic Pasta Dough (recipe follows)
- Semolina for dusting
- All-purpose flour for dusting
- 8 extra-large farm-fresh eggs for finishing and serving the pasta
- Kosher salt
- 1 1/2 cups (3 sticks) unsalted butter
- 18 fresh sage leaves
- Wedge of Parmigiano- Reggiano, for grating
- 2 1/4 cups all-purpose flour, plus more for dusting
- 3 extra-large eggs
- 6 extra-large egg yolks
- This recipe is vegetarian
- Produce
- Sage, fresh leaves (18)
- Cooking & Baking
- All-purpose flour (1)
- All-purpose flour (2 1/4 cups)
- Kosher salt (1 teaspoon)
- Kosher salt (1)
- Nutmeg (1 teaspoon)
- Pasta dough, Basic (1)
- Semolina (1)
- Sugar (1 teaspoon)
- Pasta & Grains
- Farm-fresh eggs for finishing and serving the pasta, large (8)
- Dairy
- Butter, unsalted (1 1/2 cups)
- Heavy whipping cream (3 tablespoons)
- Of parmigiano- reggiano, Wedge (1)
- Parmigiano-reggiano (3/4 cup)
- Ricotta, fresh (1 pound)
- Refrigerated
- Egg yolks, large (6)
- Eggs, large (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 13, 2011 (1 year ago).
38 people saved this recipe.
