House Made Jumbo Ravioli Recipe

Make the dough

On a clean work surface combine all-purpose and semolina flours; make a well in the center. Crack the eggs and extra yolk into the well, add olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner rim until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth and elastic; if the dough is too dry add up to 2 tablespoons water, a little at a time. If too sticky, dust with a pinch of flour. Form into a ball.

Rest

Wrap dough tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten. This makes rolling easier.

Drain and season ricotta

If the sheep's ricotta is very wet, place it in a fine-mesh sieve lined with cheesecloth and drain over a bowl for 20–30 minutes. Transfer to a mixing bowl.

Mix filling

Add the additional ricotta (if using), grated Parmigiano-Reggiano, lemon zest, freshly grated nutmeg, kosher salt, black pepper, chopped basil (optional) and the egg. Stir until homogeneous. Taste and adjust seasoning. The filling should be thick enough to hold shape; if too loose, add a tablespoon more cheese or chill 15 minutes.

Roll pasta thin

Cut the rested dough into 4 pieces. Keep pieces covered while working. Using a pasta machine or rolling pin, roll each piece into long sheets about 1.5–2 mm thick. Lightly dust with semolina to prevent sticking.

Portion filling

Place one pasta sheet on a lightly floured surface. Using a spoon or small ice cream scoop, place 12 evenly spaced mounds of filling (about 2 tablespoons each) leaving about 1" (2.5 cm) between mounds and a 1" border around edges for sealing.

Moisten and top

Lightly brush the pasta around each mound and along edges with water or lightly beaten egg to help seal. Lay a second sheet of pasta over the top, pressing gently to remove air pockets and around each mound to form a seal. Use a ravioli cutter or knife to cut individual jumbo ravioli, pressing edges firmly to crimp and seal. Alternatively, cut square or round shapes. Dust cut ravioli with semolina.

Chill (optional)

Place assembled ravioli on a tray dusted with semolina and chill for 15–20 minutes to help firm up before cooking (helps maintain shape).

Bring water to boil

Bring a large pot of salted water to a rolling boil (about 3–4% salt by weight).

Cook ravioli

Gently lower 3–4 jumbo ravioli at a time into the boiling water to avoid crowding. Cook for 4–5 minutes or until pasta is al dente and ravioli float to the surface. Cooking time will vary with thickness—test one for doneness. Use a slotted spoon to transfer to a warm serving pan.

Make sage butter sauce

While ravioli cook, heat a large skillet over medium heat. Add unsalted butter and allow to melt. Swirl frequently; cook until butter foams and turns golden-brown with nutty aroma, about 3–4 minutes. Add sage leaves and fry briefly until crisp, about 30–45 seconds. Remove from heat and add a drizzle of olive oil to stop browning. Season with coarse sea salt and a pinch of black pepper.

Finish and plate

Add cooked ravioli to the skillet with a couple of tablespoons of reserved pasta cooking water and very gently toss to coat without breaking ravioli. Spoon brown sage butter over each portion. Plate 3–4 jumbo ravioli per serving (or as desired), spoon extra butter and crisp sage on top, and finish with grated Parmigiano-Reggiano and a light drizzle of extra virgin olive oil. Adjust seasoning and serve immediately.