Classic Tomato and Ricotta Ravioli with Sage Butter Sauce

Ingredients

For the Ravioli Dough:

- 2 cups Semolina Flour
- 1/2 teaspoon Salt
- 3/4 cup Water

For the Tomato Sauce:

- 1 tablespoon Olive Oil
- 1 Onion, finely chopped
- 2 Carrots, finely chopped
- 2 Celery stalks, finely chopped
- 3 Garlic Cloves, minced
- 1 can (28 ounces) Whole Tomatoes
- 1/2 cup White Wine
- 1 tablespoon Honey
- 1 teaspoon Sugar
- Salt, to taste
- 10 Basil leaves, torn

For the Ricotta Filling:

- 1 cup Ricotta Cheese
- 1/4 cup Pecorino Cheese, grated
- Zest of 1 Lemon
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper

For the Sage Butter Sauce:

- 4 tablespoons Butter
- 8 Fresh Sage leaves
- Salt, to taste

Instructions

1. Prepare the Ravioli Dough:
- In a large mixing bowl, combine 2 cups of semolina flour and 1/2 teaspoon of salt.
- Gradually add 3/4 cup of water while mixing until a rough dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for PT30M (30 minutes).

2. Prepare the Tomato Sauce:
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about PT8M (8 minutes) until softened.
- Stir in the minced garlic and cook for an additional 1 minute.
- Pour in 1/2 cup of white wine, letting it simmer for about PT5M (5 minutes) until it reduces by half.
- Add the whole tomatoes, crushing them with a spoon, followed by honey, sugar, and salt to taste. Simmer for PT30M (30 minutes).
- Stir in torn basil leaves and let the sauce rest until serving time.

3. Prepare the Ricotta Filling:
- In a bowl, combine 1 cup of ricotta cheese, 1/4 cup of grated pecorino cheese, the zest of 1 lemon, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.

4. Assemble the Ravioli:
- Roll out the rested dough into thin sheets using a pasta machine or rolling pin.
- Place small spoonfuls of the ricotta filling at intervals on one sheet of dough.
- Lay a second sheet of dough over the top and press down to seal, removing any air pockets.
- Cut into individual ravioli using a pasta cutter or knife.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for PT4M (4 minutes) each, until they float to the surface.

5. Prepare the Sage Butter Sauce:
- In a small pan, melt 4 tablespoons of butter over medium heat.
- Add the fresh sage leaves and cook until the butter turns a light golden brown, about PT3M (3 minutes).
- Season with salt to taste and remove from heat.

6. Plate and Serve:
- Drain the ravioli and gently toss with the tomato sauce.
- Plate the ravioli, drizzling with sage butter sauce.
- Garnish with additional grated pecorino cheese and a few fresh basil leaves.

Total Time

- PT1H30M (1 hour 30 minutes)

Type of Dish

- Dinner

Keywords

- Homemade Ravioli
- Italian Pasta
- Sage Butter Sauce
- Basil Tomato Sauce
- Ricotta Filling
- Comfort Food
- Vegetarian Dinner
- Fresh Pasta
- Mediterranean Cuisine
- Easy Ravioli Recipe

Recipe Yield

- Feeds 4 adults

Calories

- Total: 1,640 calories

#PastaLover #ItalianCuisine #RavioliRecipe #HomeCookedMeal #ComfortFood