1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1 cup whole milk ricotta
1/3 cup Parmigiano Reggiano, grated
1/4 tsp. salt
2 tbsp. Aged Balsamic Vinegar of Modena
10-12 sage leaves
4 tbsp. unsalted butter
In a bowl, mix together the two types of flour and create a well. Add in your eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form your dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of one hour. The dough can be made ahead of time and rest overnight.
For the filling, add the ricotta, Parmigiano, salt and Aged Balsamic Vinegar of Modena to a mixing bowl or stand mixer and mix until combined. Add the filling to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. Place small dollops of the filling along the long edge of the pasta sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini.
In a skillet over medium heat add 4 tbsp. butter and sage leaves. Once the sage leaves start to crisp, remove from the butter and set aside. Continue to heat the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn!
Bring a large pot of water to a boil, add plenty of salt. Add the raviolini and cook for about 2-3 minutes. Reserve 1/4 cup pasta water. Strain and add to the saucepan with brown butter and pasta water. Toss over high heat until the pasta and sauce come together. Plate and top with the crispy sage leaves and serve!
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