Jumbo Ravioli Recipe
ricotta & fontina stuffed ravioli, brown butter sage sauce, shaved parmesan, roasted butternut squash, smokey bacon, roasted walnuts
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Ingredients
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Ravioli Dough
Filling
Brown Butter Sage Sauce
Toppings
Method
Ravioli Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough starts to form. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 2
Prepare the Filling
In a medium bowl, combine the ricotta cheese, grated Fontina cheese, salt, and black pepper. Mix until well combined and set aside.
Assembling Ravioli
- 3
Roll Out the Dough
After the dough has rested, divide it into four equal pieces. Roll out one piece at a time on a floured surface to about 1/8 inch thickness, keeping the remaining pieces covered.
- 4
Fill the Ravioli
Using a teaspoon, drop small mounds of the filling onto the rolled dough, spacing them about 2 inches apart. Moisten the edges of the dough with water, then fold the dough over to create the ravioli. Press firmly to seal and cut out with a pasta cutter or knife.
Cooking Ravioli
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Brown Butter Sage Sauce
- 6
Prepare the Sauce
In a skillet over medium heat, melt the unsalted butter. Once melted, add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 5 minutes. Remove from heat.
Serving
- 7
Assemble the Dish
In a large serving bowl, combine the cooked ravioli, brown butter sage sauce, roasted butternut squash, crumbled bacon, and chopped walnuts. Toss gently to combine. Top with shaved Parmesan cheese and serve immediately.