The simple flavors really pack a punch for this impressive and delicious dish!

raw material

For the dough

  • 275 g flour
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • Pinch of salt

For filling

  • 250 g ricotta
  • 1 tablespoon lemon juice
  • 1 lemon (peeled)
  • 1 ⁄ 2 tablespoon agave syrup or honey
  • Salt and pepper

Sauce

  • 100 g butter
  • 10 to 15 fresh sage leaves

instruct

  1. To make the dough, place flour on a work surface and make a well in the center. Add the egg, egg yolk, olive oil, water and salt into the well and knead into a firm dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. Mix ricotta with lemon juice, lemon zest, and agave syrup or honey. Season with salt and pepper.
  3. Sprinkle flour on a work surface. Divide the dough into 4 equal pieces and roll out using a rolling pin or pasta machine. The dough should be rolled out to 1 to 2 mm thick. Use a glass cutter or cookie cutter to cut out the shapes. Place some filling on one piece of dough and brush the edges with water. Cover with the other piece of dough and press the edges tightly with a fork to seal. Make sure there is enough flour under the wontons to prevent them from sticking.
  4. Melt the butter in a small saucepan over low heat and add the sage leaves.
  5. Bring a pot of salted water to a boil and cook the wontons for about 3 to 4 minutes, until they float.
  6. Drizzle ravioli with sage butter, grated Parmesan, and freshly ground pepper.

Recipe and photo: Liz Sinner Delicious.com

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