Mastering the Basics: Pasta
This is a satisfying dish to prepare when you have time for the whole process of making pasta and ravioli. If you get another person involved, it will be quicker and more fun. Cook the ravioli that day or simply freeze it so you can enjoy your efforts another day.
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To prevent the dough from drying out, work in batches, using one-quarter of the dough at a time and leaving the rest covered with a clean cloth until needed. Roll out
the pasta dough, following the step- by-step instructions on pages 10–11, to form sheets of pasta about 1 mm (1⁄32 inch) thick and about 14 cm (51⁄2 inches) wide. Working with one sheet at a time, place 1 teaspoon of ricotta mixture on one of the pasta sheets, leaving about 4 cm (11⁄2 inches) in between each mound (see page 14). Brush around the filling with some egg. Place another pasta sheet on top, then press around the edge of each mound of filling to enclose it, taking care to expel any air.
Cut the ravioli into 6.5 cm (21⁄2 inch) squares using a fluted pastry wheel if you have one, or a sharp knife. Place, so that they don’t
touch each other, on trays lined with lightly floured baking paper. Repeat with the remaining dough and filling.
Cook the pasta in a large saucepan of boiling salted water for 7 minutes or until al dente.
Meanwhile, melt the butter in a frying pan over high heat. When it starts to turn nut brown, add the sage and continue to cook for 1 minute or until the foam subsides and the butter is golden with light-brown flecks. If you overcook and burn the butter, the flecks will be dark brown and it will taste bitter.
Drain the ravioli and combine in a large bowl with the butter and sage sauce. Gently toss to coat and season with salt and pepper. Serve with the parmesan.
￼TIP Avoid piling up the uncooked ravioli, as they will stick together. Place, without allowing them to touch one another, on trays lined with lightly floured baking paper.