Indulge your taste buds with a delightful journey to Italy right from your kitchen! This "Potato Ravioli with Butter Sage" recipe offers a perfect blend of creamy mashed potatoes and the aromatic allure of sage, all wrapped in delicate homemade pasta. With just 40 minutes of your time, you can create an impressive dish that’s not only delicious but also a feast for the eyes. Get ready to impress your family and friends with this gourmet meal that’s surprisingly easy to make. Dive into the recipe below and discover the secrets to crafting this Italian classic that will leave everyone asking for seconds!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups mashed potatoes
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 8-10 fresh sage leaves
- Salt to taste
Instructions
- Prepare the ravioli dough by mixing mashed potatoes, all-purpose flour, egg, and half of the Parmesan cheese in a large mixing bowl. Knead the mixture until it forms a smooth, cohesive dough.
- Dust a clean work surface with flour and roll out the potato dough to approximately 1/8 inch thickness using a rolling pin. Ensure the surface is evenly flattened.
- Cut the rolled dough into small squares, approximately 2x2 inches, using a sharp knife or pasta cutter.
- Place a small amount of remaining mashed potato mixture in the center of each square, leaving enough room to seal the edges.
- Fold the dough squares diagonally to create triangular ravioli, pressing the edges firmly with your fingers to seal completely. Use a fork to crimp the edges for a tighter seal.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water and cook for 3-4 minutes until they float to the surface.
- While ravioli are cooking, prepare the sage butter sauce by melting butter in a separate skillet over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and sage becomes crispy.
- Remove ravioli from water using a slotted spoon, allowing excess water to drain. Transfer to the skillet with sage butter.
- Gently toss the ravioli in the sage butter, ensuring they are evenly coated. Sprinkle the remaining Parmesan cheese over the top.
- Plate the ravioli immediately, garnishing with crispy sage leaves and an extra dusting of Parmesan cheese. Serve hot.
Tips
- Use Quality Ingredients: Fresh, high-quality ingredients make all the difference. Opt for organic potatoes and fresh sage for the best flavor.
- Knead Well: Ensure that you knead the dough until it’s smooth and elastic; this helps create the perfect texture for your ravioli.
- Don’t Overfill: When adding the potato filling, be careful not to overstuff the ravioli. A small spoonful is enough to ensure they seal properly.
- Test the Water: When boiling the ravioli, wait for them to float to the top before removing them. This indicates that they are cooked through.
- Sauté the Sage Carefully: Keep an eye on the butter and sage while cooking; you want the butter to turn golden brown without burning, which enhances the flavor.
- Serve Immediately: Ravioli tastes best when served right after cooking. Garnish with extra Parmesan and crispy sage for a stunning presentation.
- Pair with Wine: Enhance your meal with a glass of white wine, such as Pinot Grigio, which complements the flavors beautifully.
Nutrition Facts
Calories: 386kcal
Carbohydrates: 48g
Protein: 12g
Fat: 16g
Saturated Fat: g
Cholesterol: 87mg
