Mano Pastaria Recipe
Make Mano Pastaria Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Dough
Filling (Ricotta & Herb)
Brown Butter Sage Sauce
To Finish
Method
Pasta Dough
- 1
Make the dough
Mound the 00 and semolina flours on a clean work surface. Make a large well in the center. Crack the 3 eggs and the extra yolk into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, lightly whisk the eggs, gradually pulling in flour from the inner walls of the well until a shaggy dough forms.
- 2
Knead
Use your hands to bring the dough together, then knead vigorously for 8–10 minutes until smooth, elastic and slightly tacky. If the dough is too dry, add up to 1–2 tablespoons warm water; if too sticky, dust with a little extra flour. Shape into a ball.
- 3
Rest
Wrap the dough in plastic wrap or place in a lightly oiled bowl and cover. Let rest at room temperature for 30–45 minutes to relax the gluten; this makes rolling easier.
Filling (Ricotta & Herb)
- 4
Prepare filling
In a medium bowl, combine 1 cup whole-milk ricotta, 1/2 cup grated Parmesan, chopped basil and parsley, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine until smooth. Fold in 1 egg white to bind — the mixture should be thick but pliable. Taste and adjust seasoning.
- 5
Chill
Cover and refrigerate the filling for at least 15 minutes while you roll the pasta; this firms it slightly and makes portioning easier.
Assemble Ravioli
- 6
Roll the dough
Cut the rested dough into 4 pieces. Working with one piece at a time and keeping the others covered, flatten slightly and feed through a pasta machine on the widest setting once or twice. Fold and run again, then progressively pass through thinner settings until you reach about 1.5–2 mm thickness (or setting 6–7 on a typical machine). Lightly dust with flour to prevent sticking.
- 7
Portion filling
Place small mounds of filling (about 1 teaspoon to 1 tablespoon each depending on desired size) spaced 1.5–2 inches apart on one sheet of pasta. Brush a little water or lightly beaten egg around each mound to help seal.
- 8
Seal and cut
Lay a second sheet of pasta over the top. Gently press around each mound to remove air, ensuring a tight seal. Use a ravioli cutter, wheel, or knife to cut individual ravioli. Press edges with a fork to crimp if desired. Place finished ravioli on a parchment-lined tray dusted with semolina or flour; keep covered with a towel while you finish the rest.
Cook
- 9
Boil water
Bring a large pot of salted water (about 4–6 liters) to a rolling boil. Add a tablespoon of salt so the water tastes seasoned.
- 10
Cook ravioli
Gently add ravioli in batches, stirring once to prevent sticking. Fresh ravioli will cook quickly — 2.5–4 minutes depending on size. They are done when they float and the pasta is tender but still with a slight bite. Use a slotted spoon to transfer to a plate while you finish sauce.
- 11
Reserve cooking water
Reserve about 1/2 cup of the starchy pasta cooking water before draining — this will be used to adjust the sauce consistency.
Brown Butter Sage Sauce
- 12
Brown the butter
In a wide skillet over medium heat, add 8 tablespoons unsalted butter. Swirl occasionally; after several minutes the butter will foam, then the milk solids will begin to brown and a nutty aroma will develop. Watch carefully — this can go from browned to burned quickly. Total time ~4–6 minutes.
- 13
Add sage & season
As soon as the butter turns golden-brown, add the fresh sage leaves and let them sizzle for 20–30 seconds until crisp. Remove from heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons toasted pine nuts (if using), 1/4 teaspoon salt and 1/4 teaspoon pepper. If the butter looks too thick, add up to 1/2 cup reserved pasta water gradually to create a silky emulsion.
- 14
Combine with ravioli
Add the cooked ravioli to the skillet (or pour the sauce over the ravioli in a serving dish) and gently toss for 30–60 seconds to coat, adding small amounts of reserved pasta water as needed to loosen the sauce and make it glossy. Be gentle so ravioli don’t break.
To Finish
- 15
Plate
Divide ravioli among warmed plates. Spoon any extra brown butter and crisp sage leaves over the top. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle 1/2 cup freshly grated Parmesan over the servings.
- 16
Serve
Finish with a light pinch of coarse sea salt or flaky salt to taste and an extra grind of black pepper. Serve immediately while warm.
