Ravioli with a butter sage sauce is a classic Italian dish. Very tasty and simple to make. Stefan Boer taught me how to make pasta and since then I have been experimenting with different fillings.
Ingredients (4 persons)
- 300 grams flour (Italian 00)
- 3 eggs
- 300 gr. Mushrooms
- 1/2 tray ricotta
- 1 jar of sun-dried tomatoes (drained)
- fresh basil (handful)
- 150 gr. Bacon
- 1 shallot
Break the eggs into the bowl of the food processor.
Beat the eggs until they are loose.
Add the flour, do not use all the flour at the same time. Don’t use all flour Mix the flour with the eggs.
Make sure the mixer is not on full speed otherwise the kitchen will be full of flour.
Stir the flour into the eggs until the flour is no longer sticky. Not all flour will probably need to be used.
When all the flour has been absorbed, swap the attachment for a dough hook.
Mix the dough with the dough hook for a total of at least 10 minutes.
The dough should be elastic. When the thumb is put into the dough, the dough should spring back.
Remove the dough from the bowl and wrap it in foil and place in the refrigerator for at least 1 hour.
Fry the bacon crispy. I usually use pancetta, however a different kind of bacon can also be used.
Make sure the crispy bacon doesn’t burn. I usually place the bacon in a heated oven for a short while so that it becomes extra crispy.
Pulverize the bacon when it has cooled.
Then clean the mushrooms, cut them into pieces and chop the shallot.
Fry the mushrooms with the shallot in a little butter or oil until they are slightly colored. Add salt and pepper if preferred.
Put all ingredients (mushrooms, shallots, basil, drained sun-dried tomatoes, crumbled bacon and ricotta) in the food processor / blender and mix well. Do not get the substance too wet.
Filling the pasta
After at least an hour, remove the dough from the refrigerator and knead it by hand.
Sprinkle the work surface with some flour.
Remove an egg-sized piece of dough from the dough ball.
Knead this dough slightly by hand and flatten it. Then pass the dough through the widest opening of the pasta maker.
Fold the dough in half and repeat this step 5-8 times until the dough is rectangular in shape.
Set the pasta maker to the next setting and run the dough through the pasta maker.
Then turn the pasta maker back to the next setting and run the dough through the pasta maker. Repeat until the correct thickness of the pasta dough. I myself go to the last setting so that the ravioli is quite thin.
Place the pasta sheet on the floured work surface and make a second sheet in the same way.
Place a ball of filling on the first pasta sheet and place another ball of filling at a limited distance. Repeat this over the entire sheet.
Place the second sheet over the first sheet and gently press the second sheet onto the first so that no air remains between the two sheets and the filling.
Using a ravioli spike, cut out the ravioli at the places where the filling is. Make sure that the sticking out is in the paste and not the filling.
Make as many ravioli as needed. For a starter, I usually use 3-5 ravioli per person.
Cover the ravioli with plastic foil if other ravioli are to be made or if the ravioli is to be set aside.
If the ravioli needs to be kept a little longer, turn the ravioli over so that the bottom does not get wet from the filling. Then put the ravioli away cold. Take the ravioli out of the refrigerator 30 minutes before serving so that the filling is slightly less cold.
Melt the butter with strips of sage over low heat. It should not turn brown.
Cook the ravioli in boiling salted water for 2 minutes.
Serve the ravioli on preheated plates and pour the butter sage sauce over it.
A Sancerre is a delicious wine with this.