This is a dish that was mentioned in the text of an article about typical Tuscan food. There was no recipe with the article, but it sounded so incredibly delicious that Donna Deane and Minnie Bernardino, Times Food Stylists, went into the kitchen and whipped up their own version of the dish. And it is incredibly delicious.
1 1/2 cups ricotta cheese
Grated Parmesan cheese
1/4 teaspoon ground nutmeg
Freshly ground pepper
Ravioli Pasta Dough
Combine ricotta and 1/4 cup grated Parmesan cheese with nutmeg in bowl. Beat until thoroughly blended. Season to taste with salt and pepper.
Divide Ravioli Pasta Dough into 8 portions and using pasta machine set on widest setting, roll several times into thin sheets, 4 inches wide and 18 inches long. Spread each pasta sheet out flat on work surface. Divide dough into left and right halves. Place 8 rounded teaspoons ricotta filling over right hand side of sheet. Moisten pasta with water between filling.
Fold left side of pasta over filling, pressing down all spaces before completely sealing. Seal dough between filling by pressing firmly with sides of hands. Cut into 2-inch squares using fluted pastry wheel. Discard scraps. Transfer to floured cloth. Repeat with remaining pasta sheets.
Cook in boiling salted water until ravioli float to surface, about 5 minutes. Remove with slotted spoon and drain in colander. Serve with Sage Butter, sprinkle with additional Parmesan cheese and garnish with sage leaves. Makes 8 servings.
Ravioli Pasta Dough
2 cups unbleached flour, about
3 extra large eggs
1 tablespoon olive oil
Place 2 cups flour in food processor bowl fitted with metal blade. Beat eggs and olive oil in small bowl until thoroughly blended. With motor of food processor running, add egg mixture all at once.
Process until dough forms ball and is very smooth. Turn dough out onto lightly floured surface. Knead well, adding flour as needed, until dough is smooth and very elastic. (Add small amounts flour while kneading, just enough to keep dough from sticking to hands and surface.) Let dough rest 20 to 30 minutes before rolling out.
1 cup butter
1/4 cup minced sage