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.