- 200 grams flour
- 4 Eggs
- 1 teaspoon Sunflower oil
- 1 cup Ricotta
- 1 teaspoon Liquid smoke
- Sour Cream
- 200 grams Butter
- Handful Sage
- Cup of Parmesan
- Put flour in a bowl, make a well in the middle and crack in two eggs. Scramble the eggs with your fingers or a fork, add a teaspoon of oil and start adding flour into the eggs. Continue mixing the eggs and flour until well combined, then knead the dough and shape into a ball. Cover the dough with a napkin or foil and let rest for half an hour
- Prepare the ricotta filling: in a bowl, crumble ricotta (with liquid smoke and smash with a fork. In a separate bowl, crack open an egg, whisk well and then add about half of it to the ricotta with half a cup of parmesan grated finely
- Divide pasta dough into 6 pieces and roll out thinly, to about 2 mm thick. You can do that by hand or use a pasta maker
- Take the ricotta filling and assemble your ravioli. Place a small-ish lump of the filling in the middle of a dough circle. Moisten the edge of the ravioli by sticking your finger in a glass of water and then rubbing it all around the edge of the ravioli. Then, take another dough circle and place on top of the circle with the filling. Press the ravioli edge well with your fingers and then with a fork to form the pattern.
- Place a large pan on the stove and add butter. Heat it up on medium until it melts and then cook some more until it browns. Then, add in sage leaves and fry them up until they change color and stiffen, about a minute or two
- Place a large pot of water on the stove and bring to a boil. Season with salt, then carefully add the ravioli, reduce heat and cook on low for about 4 minutes, until the raviolis increase in size and are cooked al dente. When the raviolis are cooked, use a skimmer to carefully remove them from the pot and drain, and then immediately add them to the butter sauce.