Ravioli with Sage-Hazelnut Butter and Parmesan

Ingredients

• 300 g spelt flour (Type 630)
• 3 eggs
• 1 tsp salt
• 1 tbsp Olive Oil
• 40 g Hazelnuts
• 1 Shallot
• 1 clove garlic
• 200 g ricotta (60% fat in solids)
• 30 g Parmesan (37% fat in solids)
• 1 tbsp breadcrumbs
• 1 splash Lemon juice
• 1 pinch lemon zest (unprocessed)
• Salt
• Pepper (freshly ground)
• 20 g butter
• a handful sage leaves

Instructions

1. 1.

   Sift the flour onto a work surface and make a well in the center. Beat 2 eggs in a bowl, season with salt, and pour into the well along with olive oil. Gradually fold the flour from the edges into the mixture using your fingers until a smooth dough forms. Knead thoroughly until pliable; adjust flour amount slightly if needed. Cover with a damp cloth and let rest for about 30 minutes.

2. 2.

   Separate one egg white for the filling. Toast hazelnuts in a pan until golden brown, then remove, cool, and chop finely. Peel and finely dice the shallot and garlic. Mix both with drained ricotta and the yolk. Grate Parmesan, set aside about 10 grams, and combine the rest with breadcrumbs and chopped hazelnuts. Season the filling with lemon juice, zest, salt, and pepper.

3. 3.

   Roll out the ravioli dough in portions on a floured surface or using a pasta machine to about 2 mm thickness. On one half of the dough, place roughly one teaspoon of filling at regular intervals. Brush the edges around each filling with egg white. Fold the other half of the dough over the fillings and press all sides firmly together. Cut ravioli into squares with a knife or by rolling the dough.

4. 4.

   Cook the filled pasta in boiling salted water for 3-4 minutes, until they float to the surface.

5. 5.

   Melt butter in a large pan over medium heat and let it brown slightly. Wash and dry sage leaves, then add them along with remaining hazelnuts to the butter and sauté briefly. Toss drained ravioli in the nutty butter, season lightly with salt and pepper, and sprinkle with Parmesan before serving.