Ingredients
- 2 cups ricotta cheese
- 1 cup freshly grated Parmigiano
- 2 large eggs plus 8 large egg yolks
- Kosher salt
- All-purpose flour, as needed
- ½ recipe Chef Anne’s All-Purpose Pasta
- Dough, rolled for ravioli
- Semolina flour, as needed
- 8 tablespoons (1 stick) unsalted butter
- 2 cups chicken stock
- ¼ cup chopped fresh sage leaves
For garnish
- ¼ cup chopped fresh Italian parsley
How to Make It
- In a medium bowl, combine the ricotta, Parm, parsley, and 2 whole eggs; mix well and season with salt.
- Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a “nest” or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta “nest”—the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don’t use it).
- Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
- Bring a large pot of well-salted water to a boil. In a large sauté pan, melt half the butter and add half of the chicken stock (you’re going to use the remainder for your next batch); season with salt and toss in half the sage. Bring this to a boil (BTB) and reduce to a simmer (RTS).
- Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug.
- Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm. Repeat with the remaining butter, stock, sage, and ravioli.
