At the Chef’s Counter – Ravioli Secrets, Ep. 3
You’ve filled, sealed, and shaped your ravioli—now it’s time to cook them to perfection.
In this final episode, Chef Federico walks you through the last, most satisfying step: boiling your pasta just right and finishing it with a butter and sage sauce that lets the filling shine.
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now we are ready to cook everything and make our pasta dish in the meantime let’s prepare our butter and sage sauce two ingredients really simple some butter and some sage and black pepper if needed we start by adding our butter the pan should be not really high now that the water start to boil we can even add the salt in it okay rock salt water should be really really salty like the seaside pretty much when the water start to boil again we can toss our ravioli our ravioli should cook for pretty much six seven minutes it depends on how thick the pasta is when the pasta is floating that doesn’t mean that it’s cooked our butter right now start to get a little bit brownish we are going to add a ladle of boiling water of the pasta the gluten inside the boiling water of the pasta will help later making our pasta more creamy now we let them cook a slightly bit in the sauce something cold will help you make your pasta more creamy so we’re going to add some bits of butter again we are taking our dish and we start a little bit of our nice cream to coat them