for 2 person

Filling

50 g	ricotta
30 g	grated Parmesan
50 g	Fine Food Crema di Cardiofi per crostini
1	egg yolk
¼ tsp	salt
a little	pepper

2	rolls of pasta dough
1	egg white
	salted water, boiling
20 g	butter
¼ bunch	sage, finely chopped

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.

Show complete recipe