Chop the Fresh Rosemary (1 sprig), Italian Flat-Leaf Parsley (1 sprig) and Garlic (2 cloves). Saute rosemary, parsley, and garlic in Extra-Virgin Olive Oil (2 Tbsp) at high heat until fragrant.
2.
Mix sauteed rosemary, parsely, and garlic with the Mashed Potatoes (2.2 lb).
3.
Roll out Egg Pasta Dough (1.1 lb) until it's thin -- nearly translucent. Spoon out small or large balls of filling onto half, leaving spaces between to separate the ravioli. Brush the spaces between with the beaten Eggland's Best Classic Egg (1).
4.
Gently fold over the other half of the dough and seal by hand between the balls of filling. Cut with pasta or ravioli cutter.
5.
After cutting press gently around the filling to release any captured air, and gently press together any unsealed edges that result.
6.
Boil until soft, but not mushy, then strain. Boiling time will depend on size and thickness, but approximately two to five minutes. Strain when finished.
7.
Chop the Sage Leaves (20). Heat Butter (1/2 cup) in a frying pan and add chopped sage leaves, or crumble if using dried sage.
8.
Toss strained ravioli in butter and sage sauce, or plate first and cover. Top with grated Parmesan Cheese (2 pinches). Enjoy!
Nutrition Per Serving
CALORIES
982
FAT
46.5 g
PROTEIN
24.8 g
CARBS
121.6 g
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