Ravioli with Butter and Fried Sage Leaves

Ingredients

• 450 g flour
• 4 eggs
• Salt
• 5 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
• pepper (ground)
• 1 Egg white
• flour (for rolling)
• 4 tbsp butter (for serving)
• 1 small chili pepper
• 12 sage leaves
• parmesan (for sprinkling)

Instructions

1. 1.

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

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. Cut large circles about 8 cm in diameter with a wavy edge. Place one tablespoon of filling onto each circle, brush the edges with lightly beaten egg white, fold the circles over, and press the seams together using the back of a fork.

3. 3.

   Bring salted water to a boil in a large pot. Drop the ravioli into the boiling water in batches; cook for 3–4 minutes until al dente, then remove with a slotted spoon and keep warm. Melt butter in a pan, add finely chopped chili and sage leaves, toss the cooked ravioli in the mixture, plate, and sprinkle with grated parmesan before serving.