Happy Monday blog-land! If you woke up this morning wanting to start this week off right – you’ve come to the right spot! I had some new toys to play with over the weekend (huge thanks to my future mother in-law and all in attendance at my lovely bridal shower luncheon) and I was finally able to try my hand at making pasta! I will have to give myself a pat on the back for my first attempt. These swoon-worthy, delectably stuffed ravioli’s just left me hungry for more.
For my first shot I just used the basic pasta recipe straight from the Cuisine Art, pasta attachment recipes.
For the filling:
- 1 bag of baby spinach
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tbs butter
- 1/2 cup ricotta cheese
- 3 tbs parmesan cheese
- salt and pepper
Season spinach and saute with butter, garlic and shallots until spinach is cooked down. Remove from heat and in large bowl mix spinach with ricotta and parmesan cheese.
For the Sauce:
- Half a stick of butter
- Handful of fresh sage leaves, coarsely chopped
- Squeeze of fresh lemon juice
- Salt and Pepper
- Pine Nuts
- Parmesan Cheese
While pasta is cooking in boiling water, heat butter in large saute pan making a Beurre Noisette (hazelnut brown butter) until color turns brown and nutty in flavor. Remove from heat and add fresh sage, squeeze of lemon and salt/pepper.
Once the pasta is ready cut directly in half into two sheets. Spoon out about a teaspoon of the filling onto one side of the pasta sheet and with an egg wash brush the remaining dough. Place the second sheet of pasta on top and using a cutter (I used a biscuit cutter) cut out circles. Close the edges together by pressing a fork around entire edge. Let ravioli’s sit for about a half hour and then boil in salted (and small dash of olive oil) water for about 4 minutes.
Pour finished sauce over hot pasta and toss with toasted pine nuts and parmesan cheese to your liking.