Balsamic Raviolini in a Brown Butter & Sage Sauce

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 cup whole milk ricotta

• 2 tbsp. Aged Balsamic Vinegar of Modena

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 tsp. salt

• 6 tbsp. butter

• 10 sage leaves

  
  

Directions:

1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

2. For the filling, whip the ricotta and add it to a mixing bowl. Fold in the Aged Balsamic Vinegar of Modena, Parmigiano and salt. Add the filling to a piping bag and set aside.

3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

4. Place small dollops of the filling along the long edge of the pasta sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini.

5. Bring a large pot of water to a boil.

6. Meanwhile, melt the butter in a large pan until it begins to bubble and turn caramel brown in color. Add the sage leaves to the butter until they crisp. Remove the crispy sage from the pan and set aside.

7. Once the water comes to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.

8. Strain the raviolini and toss the in the brown butter sauce over low heat. Add pasta water as needed.

9. Plate and top with the crispy sage leaves.