Pasta with Sage Butter

Ingredients

• 350 g flour
• 3 eggs
• Salt
• 4 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 5 sage leaves
• 75 g chopped hazelnuts
• 100 g grated Parmesan
• 100 g cream cheese
• 2 tbsp breadcrumbs
• 1 tsp lemon juice
• Salt
• black pepper (freshly ground)
• 1 egg white (for brushing dough)
• flour (for rolling)
• 4 tbsp butter (for tossing)
• 12 sage leaves
• cayenne pepper (to sprinkle)

Instructions

1. 1.

   Sift the flour onto a work surface and create a well in the center. Whisk the eggs in a bowl, season with salt, pour into the well along with olive oil, then gradually fold the flour from the edges using your fingers until a smooth dough forms. Knead thoroughly until elastic and silky. Cover and let rest for 30 minutes wrapped in a damp cloth.

2. 2.

   Peel and finely dice the onion. Peel the garlic cloves and crush them with a press. Wash the sage leaves, shake dry, and finely chop. Combine the onion, garlic, hazelnuts, sage, cream cheese, Parmesan, and breadcrumbs in a bowl; season with lemon juice, salt, and pepper. Roll out the dough on a floured surface as thinly as possible. On one half of the dough place tablespoonfuls of filling at regular intervals. Brush around each mound with a little egg white. Fold the other half over the fillings and press the edges together with your fingers to seal. Cut the resulting ravioli into squares using a pastry wheel or knife.

3. 3.

   Bring salted water to a boil in a large pot. Drop the ravioli in batches, cooking for about 3 minutes until al dente, then lift with a slotted spoon, let drain briefly and keep warm. In a separate pan melt butter, add sage leaves and the cooked pasta, tossing gently to coat. Plate the pasta, sprinkle with cayenne pepper, and serve immediately.