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

Recipe

4.7

3 ratings

A southern Tuscan dish using homemade pasta.

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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

Bob Evans Original Mashed Potatoes (sponsored)

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

Love This Recipe?

Add to plan

Potato and Herb Ravioli with Sage Butter Sauce

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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 Bob Evans Original Mashed Potatoes (sponsored) (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!