Agnolotti with Ricotta in a Creamy Butter and Sage Sauce

This is how easy it is to make some beautiful ravioli. This shape is called agnolotti and they are like little pillows of joy. I filled them with a creamy Grana Padano PDO and ricotta filling and then cooked them in a rich butter, sage and Prosecco DOC sauce. Although they look very impressive they are very easy to make and they are well worth the effort.

AD – @cheersandcheese.uk

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Today I want to show you how easy it is to make ravioli. And even if you never made them before, trust me, it is simple. For the filling, I’m going to use fresh ricotta, loads of grated granapadano cheese, an egg yolk, salt, freshly ground black pepper. Then mix it well all together. If in doubt, add more granapadano cheese. Here I have a basic pasta dough. One egg, 100 g of flour. Now you roll it and be nice and thin. Now we’re going to place the ricotta filling all on this line right here. Brush it with a little bit of water all around the filling. Fold it on itself to trap the filling inside. Gently pinch in between the fillings and make sure is nice and sealed. And to finish, cut in between each one. This shape is called anol. Cook them in plenty of salted boiling water. And meanwhile, we’ll make the sauce. When cooking ravioli, be careful, especially when they’re fresh like this. You don’t want a water to be boiling too aggressively or they will open up or break up. Pan on a very high temperature, sage inside, butter, touch of salt and black pepper, and a drop of rosco rosé. Drop in the ravioli along with a little bit of pasta water. Make sure that butter sauce is coating all of the ravioli. Finish with a beautiful butter, sage, and procco sauce and loads of granapadano cheese on top. They are simple, elegant, delicious, and everyone can make them.