Dried Plum Ravioli with Sage Butter
Delight your taste buds with the luxurious blend of sweet and savory in this Dried Plum Ravioli with Sage Butter. Handmade pasta is filled with a velvety mixture of chopped dried plums, ricotta, Parmesan, and a hint of nutmeg, creating a harmonious balance of flavors in every bite. These tender ravioli are then gently tossed in a nutty, golden-brown butter infused with crisp sage leaves, crafting a dish as aromatic as it is elegant. Perfect for a dinner party or an elevated weeknight meal, this recipe celebrates artisanal cooking with a refined twist. Serve these savory-sweet ravioli warm, topped with a sprinkle of Parmesan for a gourmet touch. Discover the joy of making pasta from scratch with this unique fusion of flavors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 whole Large eggs
- 1 tablespoon Olive oil
- 1 cup Dried plums (prunes)
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Unsalted butter
- 6 leaves Fresh sage leaves
- 1 teaspoon Salt
- 3 tablespoons Water
- 0.25 teaspoon Black pepper
Instructions
In a large bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and add the eggs and olive oil.
Using a fork, gently whisk the eggs and oil, gradually incorporating the flour to form a dough. Knead for 8–10 minutes until smooth. Cover and let rest for 30 minutes.
Finely chop the dried plums and mix them in a bowl with the ricotta cheese, Parmesan cheese, and nutmeg. Season with a pinch of salt and pepper. Set the filling aside.
Divide the dough into four portions. Roll each portion out thinly using a pasta machine or rolling pin, dusting with flour as needed to prevent sticking.
Place small spoonfuls of the plum-ricotta mixture, spaced about 2 inches apart, on one sheet of rolled-out dough. Brush the surrounding area with water, then cover with another sheet of dough. Press firmly around each filling mound to seal.
Using a sharp knife or ravioli cutter, cut out ravioli squares or circles. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil, and cook the ravioli in batches for 2–3 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat until it begins to brown and smell nutty. Add sage leaves and cook for 1–2 minutes until crisp.
Add the cooked ravioli to the skillet and gently toss to coat them with the sage butter. Season with additional salt and pepper if needed.
Serve immediately, garnished with extra grated Parmesan if desired.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 86.2 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 977 mg | 75% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
