Homemade ravioli with ricotta cream cheese filling, chanterelles and sage butter
Delicate homemade ravioli made from fresh egg pasta are filled with a creamy ricotta and cream cheese mixture, then tossed in sage butter. Golden chanterelles and crisp sage leaves finish the dish. It is an elegant, aromatic pasta that is very doable at home with a little time.
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Ingredients
Pastateig
- 2 g Weizenmehl
- 2 Piece Egg
- 2 g Flour
Ricotta-Frischkäse-Füllung
- 1 g Ricotta
- 1 g Frischkäse
- 1 Pinch Salz
- 1 Pinch Schwarzer Pfeffer
Pfifferlinge und Salbeibutter
- 15 g Pfifferling
- 5 g butter
- 6 Sheet Salbeiblatt
- 1 Pinch Salz
- 1 Pinch Schwarzer Pfeffer
Ravioli ausrollen, formen, dann kochen und anrichten
- 2 Liter Salzwasser
Preparation
1. Mix the dough
Pile the flour onto a clean work surface and make a well in the center. Crack in the eggs and gently start combining them with the flour using a fork.
2. Knead the dough
Knead the dough firmly by hand for about 10 minutes until it becomes smooth, supple and elastic.
3. Adjust the texture
If the dough feels too dry, add a few drops of water. If it is too sticky, work in a little more flour.
4. Rest the dough
Shape the dough into a ball, wrap it airtight and let it rest at room temperature for at least 60 minutes.
5. Stir together the filling
Put the ricotta and cream cheese into a bowl and mix thoroughly until smooth and creamy.
6. Season and chill
Season with salt and freshly ground black pepper. Keep the filling in the refrigerator until needed.
7. Clean the chanterelles
Clean the chanterelles carefully with a brush or kitchen towel and trim off any dry stem ends if needed. Halve larger mushrooms and leave smaller ones whole.
8. Sauté the chanterelles
Heat about 15 g of the butter in a pan and sauté the chanterelles over medium-high heat until lightly browned and any excess moisture has evaporated. Season with a little salt and freshly ground pepper. Remove the mushrooms from the pan and keep them warm.
9. Make the sage butter
Melt the remaining 35 g of butter in a pan over medium heat. Add the fresh sage leaves and fry them gently in the foaming butter. As soon as the butter turns lightly golden and smells pleasantly nutty, lower the heat. The sage leaves should become lightly crisp without burning. If needed, briefly take the pan off the heat so the butter does not darken too much.
10. Roll out the dough
Divide the rested pasta dough into smaller portions and dust them lightly with flour. Flatten each portion first, then run it through the pasta machine at the widest setting. Gradually narrow the rollers and pass the dough through several times until you have long, evenly thin sheets about 1 mm thick. Lay the finished sheets on a lightly floured work surface.
11. Fill and shape the ravioli
Place small portions of the ricotta filling on one sheet of dough at even intervals using a teaspoon. Leave enough space between the mounds so the ravioli can be cut out cleanly later. If needed, brush the dough around the filling with a little water. Then carefully lay a second sheet on top and press gently around each mound, pushing out as much trapped air as possible. Cut out the individual ravioli with a ravioli cutter, making sure the edges are well sealed. Whether you make them round or square is entirely up to you. You can choose one shape or mix both; here, round and square ravioli were cut alternately for a nice visual contrast on the plate.
12. Prepare the ravioli for cooking
Arrange the shaped ravioli side by side on a lightly floured board or tray. Dust them with a little flour so they do not stick together. Keep them as cool as possible until cooking and make sure they do not overlap.
13. Cook and serve
Bring a large pot of generously salted water to a boil. Carefully add the fresh ravioli and cook them at a gentle simmer for about 2–3 minutes. The exact time depends on how thick the pasta dough is. Lift the cooked ravioli out carefully with a slotted spoon, let them drain briefly, and transfer them straight into the warm sage butter. Toss gently so the delicate pasta parcels do not break. Arrange the ravioli on warmed plates and coat them with a little of the fragrant sage butter. Scatter the golden chanterelles over the top and garnish with the crisp sage leaves. Drizzle over a little more warm butter if you like. Serve immediately and enjoy.