Italian dinner tonight!

Homemade squid ink pasta with garlic shrimp

Raviolo al’ Uovo / Ricotta and egg ravioli with almond sage butter

Recipe for the pasta dough is so easy: for 2 cups of flour you will need 3 eggs. Also we are using a Kitchen Aid for the dough and pasta. For the ravioli this time I used Ricotta cheese, 1 egg, grated Parmesan, parsley, salt, pepper and little bit of garlic powder; mix everything, and the main thing is that the filling should not be liquidly. Add a little ricotta in the dough, then use a spoon to make a “nest” or small hole in the center of each dollop, and add the yolk gently.

First, boil 1-2 raviolis for about three minutes in a big pot of salty water, using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter, finely chopped sage, and crushed almonds and fry them for about 2 min. Using a spoon, take some melted sage butter and pour on top of ravioli while cooking them, so they will be little bit crunchy on both sides. Serve with fried sage leaves.

Buon appetito!