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RECIPE
10 INGREDIENTS8 STEPS2hr

Potato and Herb Ravioli with Sage Butter Sauce

4.7
3 Ratings
A southern Tuscan dish using homemade pasta.
Potato and Herb Ravioli with Sage Butter Sauce Recipe | SideChef
A southern Tuscan dish using homemade pasta.
Richard Smith
Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.
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Fulfilled by
Richard Smith
Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.
2hr
Total Time
$2.31
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1.1 lb
Egg Pasta Dough
1
2 cloves
2 Tbsp
Extra-Virgin Olive Oil
20
or Dried Sage
1/2 cup
2 pinches
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Nutrition Per Serving

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CALORIES
982
FAT
46.5 g
PROTEIN
24.8 g
CARBS
121.6 g

Cooking Instructions

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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 (3 cups) .
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!
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Nutrition Per Serving
Calories
982
% Daily Value*
Fat
46.5 g
60%
Saturated Fat
23.5 g
118%
Trans Fat
0.3 g
--
Cholesterol
257.0 mg
86%
Carbohydrates
121.6 g
44%
Fiber
9.3 g
33%
Sugars
4.5 g
--
Protein
24.8 g
50%
Sodium
810.9 mg
35%
Vitamin D
0.5 µg
2%
Calcium
149.9 mg
12%
Iron
2.6 mg
14%
Potassium
723.1 mg
15%
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