Julie Goodwin's Ravioli with burnt butter and sage

Published on 26 July 2016

whip up this authentic, delicious pasta dish in the comfort of your own home

It's hard not to love anything drizzled with burnt butter and sage sauce, and this ravioli recipe is no exception. Full of flavour and so easy to make, Julie Goodwin's recipe is a great way to spoil the family for dinner tonight.

ricotta and spinach ravioli with burnt butter and sage recipe

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 1 brown onion, finely diced
  • 400g ricotta
  • 100g baby spinach, finely chopped
  • ⅓ cup pine nuts, toasted
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 quantity fresh pasta (see below)
  • 125g butter
  • ½ bunch sage, leaves picked
  • Zest and juice of 1 lemon
  • ½ teaspoon sea salt flakes
  • Block of parmesan, to serve

BASIC PASTA DOUGH

  • 400g 00 flour (strong flour) – plain flour can be used if strong flour is not available
  • 4 eggs


METHOD

  1. Heat the olive oil in a small frypan over a medium-low heat. Saute the garlic and onion until translucent, about 3–4 minutes, and then remove from the heat.
  2. Place the garlic and onion in a large bowl, then add the ricotta, spinach, pine nuts, parmesan, salt and pepper and mix well.
  3. Lay a long sheet of pasta (see method for basic pasta dough below) on the bench and place tablespoons of the mixture at even intervals along the strip. Using a pastry brush, brush a little water around each mound of filling. Lay a second sheet on top and press closely around the filling, making sure not to leave any air trapped inside. Use a 6cm cookie cutter to cut around the filling.
  4. Melt the butter in the frypan over a medium-high heat and add the sage leaves. Cook until the milk solids in the butter turn brown and the sage leaves start to crisp up.
  5. Meanwhile, bring a large pot of salted water to a rapid boil. Cook the ravioli for around 2 minutes or until the pasta is cooked but still al dente. Using a slotted spoon, divide the ravioli among 4 bowls.
  6. Add the lemon zest, juice and salt to the fried sage in the pan and stir, then spoon the burnt butter sauce over the ravioli and serve immediately. Put a block of parmesan and a fine grater on the table for everyone to help themselves.

FOR THE BASIC PASTA DOUGH

  1. Place the flour into the bowl of an electric mixer fitted with a dough hook. Start the mixer on the lowest speed. In a bowl, briefly whisk the eggs with a fork and add to the mixer. Knead for about 5 minutes, until the dough is very firm. Wrap in plastic wrap and allow to rest for about 15 minutes.
  2. Cut the dough into cricket ball–sized pieces and work with one piece at a time. Using a pasta machine, start at the thickest setting and put the pieces of dough through each setting twice until it is the desired thickness. Take the long strip of pasta and fold it in on itself until it is the right width to put back through the machine. Feed it through from the thickest setting again. Repeat this whole process one more time, so that you’ve run from the thickest setting to the desired thickness 3 times in total. Now you can cut the pasta into the desired shape and allow to air-dry, if you are not using it the same day. It can be frozen if you wish. Serves 4. Prep time about 20 minutes plus resting.

SERVES: 4
PREP TIME: 20 minutes plus resting time
COOKING TIME: 5–6 minutes

 Homemade takeaway by Julie Goodwin

This is an extract from Homemade Takeaway by Julie Goodwin. Available at QBD The Bookshop.