Directions:
- Making fresh pasta is an art, so don't be discouraged. Place all but 1/4 cup flour into a large food processor. Beat eggs, oil, salt and 1/2 cup warm water together. Add this mixture to flour gradually. Add more water if needed. The dough should be malleable enough to knead but your fingers should pull away clean.
- Transfer from food processor to a marble or wood surface. Dust with flour and begin to knead until you have worked out all lumps and have a smooth pliable dough. Let stand for a few hours before rolling out.
- Making the Ravioli
- Roll out pasta using a hand crank pasta roller until you reach setting 1.5 (between 1/8 to 1/16 inch). Coat pasta with the egg yolk mixture. Add 1 tablespoon of filling for each ravioli and seal with top layer.
- Boil the ravioli in salted water. When the ravioli float to the top, they're ready. Add to the sage brown butter. Garnish with pecorino Romano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 631.82 Kcal (2645 kJ) | ||
| Calories from fat | 154.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.18g | 26% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 484.39mg | 20% | |
| Potassium | 224.91mg | 5% | |
| Total Carbs | 95.66g | 32% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 21.08g | 42% | |
| Iron | 7.6mg | 42% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 273.57 Kcal (1145 kJ) | ||
| Calories from fat | 66.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 26% | |
|---|---|---|---|
| Cholesterol | 106.31mg | 82% | |
| Sodium | 209.74mg | 20% | |
| Potassium | 97.38mg | 5% | |
| Total Carbs | 41.42g | 32% | |
| Dietary Fiber | 1.62g | 15% | |
| Protein | 9.13g | 42% | |
| Iron | 3.3mg | 42% | |
| Calcium | 25.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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