Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!)

 Ingredients  Dough:  1.5 cup of flour  2 eggs   2 tbls of water  salt  garlic (powdered to taste)                                                                      Filling                                                       Filling Variation - Easy  Ricotta   Egg  nutmeg or cinnamon (sm amount) or both  lemon juice  *To make combine ingredients and put aside until it is needed to be used as filling                                          Filling Variation - Hard (Make your own Ricotta)  Quart of whole milk  2/3 cup of heavy cream  0.5 tsp of salt  lemon juice  Bring milk and cream to a boil and then add salt. Stir frequently t prevent scorching and then add lemon juice. Then cook for an additional 2 minutes...  Pur mixture into a cheesecloth lined sieve and let cool, while liquid drains for about 60 minutes.  Put cheese in fridge and cool until needed as filling.   *If ya try this, lemme know because we didn't make ricotta in my ravioli making class, so I am just quoting the recipe which was posted at the exit of class.

Ingredients

Dough:

1.5 cup of flour

2 eggs 

2 tbls of water

salt

garlic (powdered to taste)

                                                                    Filling

                                                     Filling Variation - Easy

Ricotta 

Egg

nutmeg or cinnamon (sm amount) or both

lemon juice

*To make combine ingredients and put aside until it is needed to be used as filling

                                        Filling Variation - Hard (Make your own Ricotta)

Quart of whole milk

2/3 cup of heavy cream

0.5 tsp of salt

lemon juice

Bring milk and cream to a boil and then add salt. Stir frequently t prevent scorching and then add lemon juice. Then cook for an additional 2 minutes...

Pur mixture into a cheesecloth lined sieve and let cool, while liquid drains for about 60 minutes.

Put cheese in fridge and cool until needed as filling. 

*If ya try this, lemme know because we didn't make ricotta in my ravioli making class, so I am just quoting the recipe which was posted at the exit of class.

 Put flour ingredients in mixing bowl.

Put flour ingredients in mixing bowl.

 Add your egg(s). Mix with your son and then your hands. Mold into dough and let rest for 30 minutes.

Add your egg(s). Mix with your son and then your hands. Mold into dough and let rest for 30 minutes.

 Knead the dough, after it has rested, with the heel of your hand until it is the width of the hand crack pasta maker. 

Knead the dough, after it has rested, with the heel of your hand until it is the width of the hand crack pasta maker. 

 . Feed into the pasta maker, immediately and then add, as needed, according to the settings of your pasta maker.

. Feed into the pasta maker, immediately and then add, as needed, according to the settings of your pasta maker.

 Put through the pasta maker until it is the consistency of a workable sheet. 

Put through the pasta maker until it is the consistency of a workable sheet. 

 Lay the sheet on a floured workable surface

Lay the sheet on a floured workable surface

 Fold the dough over, so there is your own demarcated space where the filling should go. On the filling side, spoon appropriate amounts of ricotta mixture onto the sheet with foresight about how they will become ravioli. Space them so there is room for the raviolli to be pressed into raviolis (incidentally, ravioli and raviolis, are not recognized as words by spell check. They sell them in Walmart so the Italian villainafiers (which is also a word) should just take a kneee with their egos. 

Fold the dough over, so there is your own demarcated space where the filling should go. On the filling side, spoon appropriate amounts of ricotta mixture onto the sheet with foresight about how they will become ravioli. Space them so there is room for the raviolli to be pressed into raviolis (incidentally, ravioli and raviolis, are not recognized as words by spell check. They sell them in Walmart so the Italian villainafiers (which is also a word) should just take a kneee with their egos. 

 Fold the dough over so the filling make little mounds. Using your Ravioli cookie cutter, make individualized raviolis. Use your hand press around the filling of each, making individual raviolis.

Fold the dough over so the filling make little mounds. Using your Ravioli cookie cutter, make individualized raviolis. Use your hand press around the filling of each, making individual raviolis.

 Take your floured raviolis to a salted pot of boiling water. Put them in and when they rise to the top they're al dente...or as the Italian in my soul says -"DONE!"  Serving suggestion: Serve covered in butter. sage and lemon sauce which is provided very easily by adding browned butter and sage to lemon juice. Or with red sauce...whatever is your pleasure...

Take your floured raviolis to a salted pot of boiling water. Put them in and when they rise to the top they're al dente...or as the Italian in my soul says -"DONE!"

Serving suggestion: Serve covered in butter. sage and lemon sauce which is provided very easily by adding browned butter and sage to lemon juice. Or with red sauce...whatever is your pleasure...

 Sage and butter sauce: Add 2 sticks of butter (apx cup of butter) to a medium saucepan over medium heat. Add 6-9 sage leaves and bring to a boil. Just before serving squeeze the juice from a lemon into the mixture. Spoon the butter sauce over the ravioli and top with grated parmesan.   My Comments: I am loving pasta making..I actually took an actual class to learn about ravioli making and this group of photos was taken in class. I have been perusing Amazone Prime and asking my cook/chef friends about the best possible pasta maker for the money, to make impossibly good pasta awesomeness! This sauce I just described is not exactly health food, but I would totally serve this ravioli with Kay Cessaro's special sauce (recipe featured in earlier posts)   

Sage and butter sauce: Add 2 sticks of butter (apx cup of butter) to a medium saucepan over medium heat. Add 6-9 sage leaves and bring to a boil. Just before serving squeeze the juice from a lemon into the mixture. Spoon the butter sauce over the ravioli and top with grated parmesan. 

My Comments: I am loving pasta making..I actually took an actual class to learn about ravioli making and this group of photos was taken in class. I have been perusing Amazone Prime and asking my cook/chef friends about the best possible pasta maker for the money, to make impossibly good pasta awesomeness! This sauce I just described is not exactly health food, but I would totally serve this ravioli with Kay Cessaro's special sauce (recipe featured in earlier posts)