Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
How it's done
Filling
Stir in the Ricotta and remaining ingredients with the egg yolk, season.
Halve the pasta dough lengthways, coat 2 of the 4 dough strips with egg white. Halve the filling and divide 8 walnut-sized portions onto each dough strip. Lay the other two uncoated dough strips on top, press down lightly, pressing out the trapped air. Separate the ravioli with a pastry wheel. Melt the butter and sauté the sage. Steep the ravioli in batches in just-boiling salted water for approx. 5 mins., drain, arrange on two plates and top with the sage butter.
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