Potato and Herb Ravioli with Sage Butter Sauce

Recipe

10 INGREDIENTS • 8 STEPS • 2HRS

Potato and Herb Ravioli with Sage Butter Sauce

Name: Potato and Herb Ravioli with Sage Butter Sauce
Total time: PT7200.0S
Yield: 4
Ingredients: 500 gram Egg Pasta Dough; 1 kilogram Mashed Potatoes; 1 Egg; 1 sprig Italian Flat-Leaf Parsley; 1 sprig Fresh Rosemary; 2 clove Garlic; 30 milliliter Extra-Virgin Olive Oil; 20 Sage Leaves; 7 tablespoon Butter; 2 pinch Parmesan Cheese

4.7

3 ratings

A southern Tuscan dish using homemade pasta.

Add to plan

Potato and Herb Ravioli with Sage Butter Sauce

Save

Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

A southern Tuscan dish using homemade pasta.

2HRS

Total Time

$2.31

Cost Per Serving

Ingredients

Servings

4

US / Metric

1.1 lb

Egg Pasta Dough

2.2 lb

Mashed Potatoes

1

Egg

1 sprig

Italian Flat-Leaf Parsley

1 sprig

Fresh Rosemary

2 cloves

Garlic

2 Tbsp

Extra-Virgin Olive Oil

20

Sage Leaves

or Dried Sage

1/2 cup

Butter

2 pinches

Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

982

Fat

46.5 g

Protein

24.8 g

Carbs

121.6 g

Add to plan

Potato and Herb Ravioli with Sage Butter Sauce

Save

Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

Cooking InstructionsHide images

step 1

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.

step 2

Mix sauteed rosemary, parsely, and garlic with the Mashed Potatoes (2.2 lb).

step 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 Egg (1).

step 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.

step 5

After cutting press gently around the filling to release any captured air, and gently press together any unsealed edges that result.

step 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.

step 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.

step 8

Toss strained ravioli in butter and sage sauce, or plate first and cover. Top with grated Parmesan Cheese (2 pinches). Enjoy!