Arte De Nom Recipe

Make the dough

On a clean work surface pile the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil, salt, and 1 tablespoon water. Using a fork, gently beat the eggs while gradually incorporating flour from the inner edge of the well until the mixture becomes a shaggy dough.

Knead the dough vigorously for 8–10 minutes until smooth, elastic and slightly tacky. If too dry, add up to 1 teaspoon water; if too sticky, dust lightly with flour. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes (up to 2 hours).

Prepare filling

In a bowl, combine ricotta, grated Parmesan, chopped basil and parsley, lemon zest, black pepper, and 1/4 teaspoon salt. Stir until smooth. Add the egg yolk and mix thoroughly to bind. Taste and adjust seasoning. Refrigerate while dough rests to firm up slightly.

Roll and fill

Divide rested dough into 4 pieces. Keep unused pieces wrapped. Lightly flour a work surface and roll one piece into a thin sheet about 1.5–2 mm thick (or use a pasta machine to roll to setting 6–7). Brush a thin line of beaten egg along areas between mounds to help seal. Place teaspoons of filling about 1 inch apart in rows on the sheet. Lay a second sheet over, pressing the dough down around each mound to remove air pockets and seal. Use a ravioli cutter, knife, or cookie cutter to cut into individual ravioli. Press edges with a fork to ensure a good seal.

Rest and prepare water

Transfer formed ravioli to a lightly floured sheet and let rest 10–15 minutes. Meanwhile, bring 4 cups water with 2 tablespoons coarse salt to a rolling boil in a wide pot.

Cook ravioli

Working in batches, gently lower ravioli into boiling water. Cook fresh ravioli 2–3 minutes, or until they float and pasta is al dente. Use a slotted spoon to transfer to a plate or directly into the butter sauce.

Make brown butter sage sauce

While water comes to a boil (or during the last 4 minutes of resting ravioli), melt butter in a large skillet over medium heat. Swirl occasionally — butter will foam, then solids will brown and an aromatic nutty scent will develop (about 4–6 minutes). Watch closely to avoid burning. When the butter just turns amber-brown, add the sage leaves and cook 30–45 seconds until crisp. Remove from heat and stir in lemon juice, toasted pine nuts (if using), 1/4 teaspoon salt and 1/4 teaspoon pepper.

Finish

Add cooked ravioli to the skillet and gently toss to coat in brown butter, being careful not to break them. If sauce seems tight, add 1–2 tablespoons reserved pasta water to loosen. Plate ravioli, spoon remaining sauce and sage over top, and sprinkle with grated Parmesan. Serve immediately.