Ingredients
Pasta
- 300 g (10 oz) plain flour
- 3 eggs, beaten
- 3 tablespoons oil
- 1 cup (250 g/8 oz) ricotta
- 2 tablespoons grated Parmesan, plus extra, shaved, to garnish
- 2 teaspoons chopped fresh chives
- 1 tablespoon chopped flat-leaf parsley
- 2 teaspoons chopped fresh basil
- 1 teaspoon chopped fresh thyme
Sage butter
- 200 g (6½ oz) butter
- 12 fresh sage leaves
Method
1. Sift the flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil. Turn out onto a lightly floured surface and knead for 6 minutes, or until smooth. Cover with plastic wrap and leave for 30 minutes.
2. Mix the ricotta, Parmesan and herbs. Season.
3. Roll to make 4 sheets of pasta, two slightly larger than the others. Cover with a tea towel.
4. Spread 1 of the smaller sheets out on a work surface and place heaped teaspoons of filling at 5 cm (2 inch) intervals. Brush a little water between the filling along the cutting lines. Place a larger sheet on top and firmly press the sheets together along the cutting lines. Cut the ravioli with a pastry wheel or knife and transfer to a lightly floured baking tray. Repeat with the remaining dough and filling.
5. For the sage butter, melt the butter over low heat in a small heavy-based saucepan, without stirring or shaking. Carefully pour the clear butter into another container and discard the remaining white sediment. Return the clarified butter to a clean pan and heat gently over medium heat. Add the sage leaves and cook until crisp but not brown. Remove and drain on paper towels. Reserve the warm butter.
6. Cook the ravioli in batches in a large pan of salted simmering water for 5–6 minutes, or until tender. Top with warm sage butter and leaves and garnish with shaved Parmesan.
