Liquid Parmesan Ravioli Butter and Sage

Liquid Parmesan Ravioli Butter and Sage

Serves 4

Put the flour on a wooden board, create a small nest and drop the egg yolk in the middle. Mix gently. Once the mixture has combined to form a dough, place on floured surface and knead for 10 minutes or until it has become elastic. Allow the dough to sit for at least 30 minutes.



Pour the cream into a heatproof bowl. Sit the bowl over a pan of simmering water and warm up the cream to 75 degrees. Remove from the heat and add the grated cheese. Stir to combine and place in refrigerator for 12 hours.



Roll out the dough to 1.5mm thick. Use ravioli stamp (or cooking cutter) to cut the dough into squares 6cm wide. Place a teaspoon of stuffing in the center of half the squares of dough.

Using your finger, rub a little bit of water along on the dough around the stuffing. Place another square of pasta dough on top of the stuffing and gently press down to seal the edges. Place the ravioli in the freezer for a few hours.


To Serve

In a pot of salted boiling water, cook the ravioli for five minutes. In another pan, add the butter and sage leaves and fry until the leaves are crisp. Drain the pasta and combine it with the sauce.

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