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Potato and Herb Ravioli with Sage Butter Sauce

10 INGREDIENTS • 8 STEPS • 2HRS

Potato and Herb Ravioli with Sage Butter Sauce

Recipe
4.7
3 ratings
A southern Tuscan dish using homemade pasta.
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A southern Tuscan dish using homemade pasta.
author_avatar
Richard Smith
Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.
2HRS
Total Time
$2.31
Cost Per Serving
Ingredients
Servings
4
us / metric
Egg Pasta Dough
1.1 lb
Egg Pasta Dough
Garlic
2 cloves
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Sage Leaves
20
Sage Leaves
or Dried Sage
Butter
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
982
Fat
46.5 g
Protein
24.8 g
Carbs
121.6 g
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Potato and Herb Ravioli with Sage Butter Sauce
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author_avatar
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 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 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 Eggland's Best Classic Egg (1).
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 Eggland's Best Classic 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 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 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 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 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!
step 8 Toss strained ravioli in butter and sage sauce, or plate first and cover. Top with grated Parmesan Cheese (2 pinches). Enjoy!
Tags
Lunch
Date Night
Shellfish-Free
Dinner
Vegetarian
Potatoes
Pasta
Italian
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