Wild Garlic Ricotta Ravioli with Sage Butter and Toasted Pine Nuts

Instructions

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   For the pasta dough: Form a mound with the flour on a clean work surface. Make a well in the center and crack the eggs into it. Add a pinch of salt. Gradually incorporate the flour into the eggs using a fork, then knead by hand for about 10-15 minutes until you have a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

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   For the filling: Wash the wild garlic thoroughly, pat dry, and finely chop. In a bowl, combine the ricotta cheese, chopped wild garlic, grated Parmesan, grated nutmeg, salt, and pepper. Mix well until everything is evenly combined.

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   Roll out the pasta dough: Divide the rested pasta dough into two equal portions. Using a pasta machine or a rolling pin, roll out each portion very thinly. If using a pasta machine, start with the widest setting and gradually decrease the thickness until the dough is thin enough (usually setting 6 or 7 on most machines).

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   Fill the ravioli: Lay one sheet of pasta dough on a lightly floured surface. Place small spoonfuls of the wild garlic ricotta filling at regular intervals (about 1.5 inches apart) on the dough. Lightly brush the dough around the filling with a little water. Place the second sheet of pasta dough over the top and gently press down around the filling to seal, ensuring no air is trapped inside.

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   Cut the ravioli: Use a ravioli cutter or a knife to cut out individual ravioli. Make sure the edges are well-sealed to prevent the filling from escaping during cooking. Place the finished ravioli on a lightly floured baking sheet and cover with a clean kitchen towel to prevent them from drying out.

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   Prepare the sage butter: In a large skillet, melt the butter over medium heat. Add the sage leaves and pine nuts. Cook, stirring occasionally, until the pine nuts are golden brown and the butter has a nutty aroma and turns slightly brown (be careful not to burn it). Season with salt and pepper.

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   Cook the ravioli: Bring a large pot of generously salted water to a boil. Carefully add the ravioli in batches and cook for 2-4 minutes, or until they float to the surface and are al dente. Do not overcrowd the pot.

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   Serve: Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the sage butter. Toss gently to coat. Serve immediately, garnished with extra grated Parmesan cheese if desired.