Homemade Lemon Ricotta Ravioli with Brown Butter Sage Sauce RestaurantQuality Pasta

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=LZ7Rd2Q0NSc

Calling all #pastalovers and #lemonguys! Craving a light dreamy dinner that screams #summervibes? Look no further than these Lemon Ricotta Ravioli with Brown Butter Sage Sauce that are bursting with flavor and guaranteed to impress! #getinmybelly #easypeasy • Ingredients: • For the Pasta Dough: • 2 cups all-purpose flour • 3 large eggs • 2 teaspoons extra virgin olive oil • ½ teaspoon kosher salt • For the Lemon Ricotta Filling: • 12 ounces ricotta cheese (whole milk, well-drained) • 2 tablespoons freshly grated Parmesan cheese • 1 egg yolk • Zest of 1 lemon • ½ teaspoon salt • ⅛ teaspoon freshly ground black pepper • For the Brown Butter Sage Sauce: • 6 tablespoons unsalted butter • 12 fresh sage leaves • Freshly grated Parmesan cheese, for serving • Instructions: • In a large bowl, combine flour and salt. Create a well in the center and add eggs and olive oil. Using a fork, whisk the eggs and gradually incorporate them into the flour. • Switch to using your hands and knead the dough for 8-10 minutes on a lightly floured surface, until smooth and elastic. Form the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes. • While the dough rests, combine ricotta cheese, Parmesan cheese, egg yolk, lemon zest, salt, and black pepper in a medium bowl. Stir until well combined. Set aside. • Divide the dough into 4 equal pieces. Keep the unused portions covered to prevent drying. Using a pasta machine or rolling pin, roll out each dough piece into a thin sheet (about 1/16 inch thick). • Dollop spoonfuls of the ricotta filling onto one half of the pasta sheet, leaving a 1-inch border around the edges. Brush the edges with water to help seal. • Carefully fold the other half of the pasta dough over the filling, pressing down around each mound to seal. Use a ravioli cutter or a sharp knife to cut out ravioli squares. • Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface. • While the ravioli cook, melt butter in a large skillet over medium heat. Swirl the pan constantly until the butter turns golden brown and releases a nutty aroma, about 3-5 minutes. Add fresh sage leaves and cook for an additional minute, until fragrant. Remove from heat. • Drain the cooked ravioli and toss them immediately in the brown butter sage sauce. Plate the ravioli, spoon additional sauce over them, and garnish with freshly grated Parmesan cheese. Enjoy! • Don’t forget to like, subscribe, and comment on how your ravioli turned out! • Tips: • If you don't have a pasta machine, you can roll out the dough with a rolling pin to a very thin sheet (about 1/16 inch thickness). • You can substitute fresh lemon juice for the lemon zest in the filling, but use about 1 tablespoon and adjust to taste. • Don't overcrowd the pot when cooking the ravioli. Cook them in batches if necessary. • #LemonRicottaRavioli #PastaLovers #HomemadePasta #BrownButterSauce #EasyPastaRecipe #LemonLovers #SageButter #FreshPasta #DinnerRecipes #ItalianFood #ComfortFood #PastaNight #ZestyFlavors #DinnerInspo #FoodieFavorites #CookingTutorial #PastaRecipe #EasyMeals #QuickDinners #RicottaCheese #HowToMakePasta #DeliciousRecipes #FoodieLove #YummyRecipes #FreshIngredients

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