Homemade Truffle Ravioli with Burnt Butter and Sage

Homemade Truffle Ravioli with Burnt Butter and Sage

by | Favorite Recipes, Pastas

Burnt butter sage truffle ravioli

I think I’ve said this before… but we LOVE pasta! This is one of the first homemade raviolis I have attempted to make, using a cool new ravioli stamp, courtesy of my Mother-In-Law. This device came straight from a little shop in northern Italy and was brought back for me to attempt my own homemade ravioli. I found the same tool on Amazon, which was called the Eppicotispai Aluminum Square Ravioli Ejector Stamp with Beechwood Handle. So, if you’re adventurous and daring you can try it yourself.

Ingredients:

For the pasta: 100 grams of flour per 1 egg. (full recipe can be found here) – follow those instructions so you have strips of thin dough. Using setting #7 on your Atlas Pasta maker. You should end up with strips that are at least 3 inches wide. I used 300 grams and 3 eggs which produced 40 ravioli.

For the pasta filling:

  • ½ cup fresh grated parmesan cheese (do not pack into measuring utensil) – should be fluffy
  • ½ cup shredded mozzarella
  • ½ cup ricotta cheese
  • 1 tsp truffle oil (I used Urbani White truffle oil)
  • ½ tsp salt

Mix all ingredients into a bowl, making sure the truffle oil is well incorporated. You will also need to whip 2 eggs in a separate bowl which will be used to seal the pasta closed.

  • 2 whipped eggs

For the Burnt Butter Sage:

  • 1 cup sage (cut into strips)
  • 1 stick of butter
  • ½ cup of fresh grated parmesan cheese

Before making the pasta dough, be sure to put a large pot of water set to boil, and make sure to add enough salt to the water.

Basting brush on egg for ravioliTruffle cheese filling for homemade raviolisDirections:

Layout the strips of dough onto a floured surface. Using a basting brush, brush the egg onto the pasta dough strips. Scoop 1 tsp. of the cheese-truffle mixture, spacing them onto the top portion of the pasta, and about 2 ½” apart. Fold up the bottom part of the strip to cover the cheese filling, making sure to push out all of the air around the cheese. You want to ensure they don’t fill with air. Once it is sealed over the cheese you now get you handy-dandy Eppicotispai Aluminum Square Ravioli Ejector Stamp and stamp over each portion of cheese filling. I had to wiggle it around on the cutting board, to ensure the edges were cut. Please be careful as the edges of the stamp are very sharp.
IMG_3139 IMG_3140You should end up with a row of ravioli just like this. After you repeat the process with all of the strips of pasta dough you can line the ravioli onto floured wax paper. ravioli

You can now make the burnt butter sage sauce. Melt the butter on medium heat. Add in the sage and cook for 10 minutes or until the sage is crispy and the butter slightly browned. You now can cook the pasta. Approximately 5 minutes, but be sure to test them as they cook, you don’t want them over cooked, just al dente. Drain the pasts with a slotted spoon, making sure all the water is drained well, (otherwise the butter sauce gets watered down).  Place a large pinch of parmesan cheese onto the pasta then pour the sauce over the cheese. It will slightly bubble, melting the cheese. I personally like to plate individual portions, but be sure to remove any left over raviolis as they are great reheated in boiling water the next day.

 

Homemade Pasta

Homemade Pasta

by | Favorite Recipes, Pastas

IMG_0641

My family loves pasta! Any kind of pasta, but a good homemade pasta is hard to beat! Fortunately I was given the right set of pasta tools! Thanks to my mother-in-law that lives in Italy a majority of the time, and my somewhat Italian husband, I have a great set of pasta tools. First time around, it was a little labor intensive, but once I became more familiar with the Atlas Pasta maker, it became super easy. The ingredients are so straightforward: eggs and flour! That’s it!

Tools needed: Atlas Pasta Maker, kitchen scale (measuring grams), and a fork!

Atlas-pasta maker-sm scale-sm

Measure out 100 grams of organic all-purpose flour per 1 egg. I used 400 grams of flour and 4 eggs for this batch.

IMG_0634 IMG_0637 atlas-dough

First you measure the flour into a large mixing bowl. Make a crater in the center of the flour, and crack in the eggs. Slowly stir your fork into the center, slowly incorporating more flour from the edges, until the eggs are nicely mixed in. You can then transfer the mixture onto a floured surface, and kneed the dough, until eggs and flour are well incorporated. Next you divide the portions into fourths. Using your Atlas Pasta maker, on setting “zero” (which has the widest space), run the dough through the mixture. On the Atlas, the higher the number on the dial, the thinner the dough. If the dough is too moist it will stick to the surface of the rollers, so add some more flour. If the dough is too dry, it will pass through and crumble out, so add a big of water and kneed the dough again. I run the dough through several times, adjust the width, so that I end up at the fifth (5) setting for pasta, or seventh (7) setting for fettuccini.

Taca-pasta-drying rackatlas-dough-dry Once you have 6 strips of thin pasta dough, you can now add on the spaghetti/fettuccini attachment, and run the dough through the spaghetti roller. I also purchased the Atlas Drying rack in order to hang the pasta, until you are ready to cook.

Meanwhile put a hit pot of water on to boil, and be sure to add enough salt, since the dough is not salted. Cook the pasta for approximately 4-5 minutes. I’m at altitude so it takes a bit longer to cook, so it might cook a bit quicker. Be sure to only cook it al dente.

Add your favorite spaghetti sauce and serve! Must be eaten immediately.

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