Ingredients
- 300 g (10 1/2 oz) plain (all-purpose) flour
- 3 eggs, beaten
- 60 ml (2 fl oz/1/4 cup) olive oil
- 250 g (9 oz/1 cup) ricotta cheese
- 2 tablespoons grated parmesan cheese, plus extra shaved parmesan, to serve
- 2 teaspoons snipped chives
- 1 tablespoon chopped flat-leaf (Italian) parsley
- 2 teaspoons chopped basil
- 1 teaspoon chopped thyme
- 200 g (7 oz) butter
- 12 sage leaves
Method
1. Sift the flour into a bowl and make a well in the centre. Gradually mix in the eggs and olive oil. Turn out onto a floured surface and knead for 6 minutes, or until smooth. Cover with plastic wrap and leave for 30 minutes.
2. Lightly flour a large work surface. Cut the dough into four even portions. Using a floured long rolling pin, roll out one piece from the centre to the edge, always rolling outwards and rotating the dough often. Fold the dough in half and roll it out again. Continue seven times to make a smooth circle of pasta about 5 mm (1/4 inch) thick. Roll this sheet out quickly and smoothly to a thickness of 2.5 mm (1/8 inch). Repeat to make four sheets of pasta, two slightly larger than the others. Cover with a cloth.
3. Combine the ricotta, parmesan and herbs and season to taste. Spread out a small pasta sheet and place heaped teaspoons of the filling in rows at 5 cm (2 inch) intervals. Brush a little water between the mounds. Place a large sheet on top and firmly press together around the mounds. Cut the ravioli using a pasta wheel or sharp knife and place on a lightly floured baking tray. Repeat with the remaining dough and filling.
4. Melt the butter over low heat in a small saucepan, without stirring. Carefully pour the clear butter into a container and discard the white sediment. Return the butter to a clean pan and heat gently. Add the sage and cook over medium heat until crisp but not brown. Remove and drain on paper towels, reserving the warm butter.
5. Cook the ravioli in batches in a large pan of salted simmering water for 5-6 minutes, or until tender (make sure the water isn't rapidly boiling or the ravioli will split).
6. Serve topped with the warm sage butter, the sage leaves and shaved parmesan.
