Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Ravioli
Method
Directions
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center, and add eggs and olive oil. Mix until combined and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 2
Prepare the Filling
In a bowl, combine ricotta, mascarpone, Parmesan, Gorgonzola, black pepper, and nutmeg. Mix well until smooth.
- 3
Roll Out the Dough
Divide the dough into quarters. Roll out one quarter at a time into thin sheets using a pasta machine or a rolling pin.
- 4
Fill the Ravioli
Cut the rolled dough into squares. Place a teaspoon of filling in the center of each square. Moisten the edges with water and fold over to form a triangle, sealing the edges well.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes, or until they float to the top. Remove with a slotted spoon.
- 6
Prepare the Sauce
In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Season with salt and pepper.
- 7
Serve
Toss the cooked ravioli in the sage butter sauce and serve immediately.
