Ravioli di Ricotta
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INGREDIENTS 1 cup very fresh Ricotta cheese
2 tablespoons grated Parmigiano cheese
2 eggs
Salt and pepper, to taste
1/2 cup butter, melted
1 cup grated Parmigiano cheese
Several leaves of sage, optionalBegin by preparing your pasta.
Crumble the Ricotta in a bowl with a fork, then add the Parmigiano and the eggs and work the mixture until it's a uniform paste. Taste and correct seasonings, remembering that the filling should be mild. Cover the filling and let it rest 1/2 hour or more in a cool place.
Make your raviolis and cook the ravioli in boiling water; draining them with a slotted spoon and transferring them to a bowl.
Meanwhile, melt the butter, flavoring it with the sage, if you are using it. Stir the melted buter and the grated Parmigiano into the ravioli and serve.
Makes 4 servings