- Make it by hand, at least the first half a dozen times, so that you can really get the "feel" for the pasta. You will learn what it is supposed to feel like, you will learn what happens when it is too dry, too wet, etc. Once you master it, then you could make it in a mixer or food processor, but if you are like me, you will get hooked on doing it by hand and never use a machine!
- I find that the dough when ready will have a silky consistency, not too tacky.
- When rolling out, don't be afraid to dust with flour whenever the dough feels too sticky.
- When pasta is done, cut into six wedges.
- Roll out each wedge, on setting number 1 of a pasta machine, three times, folding in thirds between each roll. Set aside and repeat with remaining wedges.
- Then take a pasta section and roll through settings 2-6. Repeat with each section, setting them aside on floured cloth when done.
Cut between the raviolis and place each one on a floured plate or sheet. Set aside but do not refrigerate.
While you are bringing your pasta water to a boil, prepare the browned butter and sage sauce. We use about 2/3 butter to 1/3 good olive oil and a lot of sage. (Proportions for 4 people would be about 6-8 Tbsp. butter, 3-4 Tbsp. oil, and maybe 20-30 large sage leaves left whole or cut into pieces - your choice.) Saute until butter begins to brown and sage begins to crisp. Be careful not to burn!
Spread your tomato sauce, if you are using one, on the bottom of the serving platter.
Place the raviolis on top, pour the sage/butter sauce over the top and serve with plenty of grated parmigiano reggiano on the side.
I know you are thinking this looks like a lot of work, but it is worth every minute. It is an addictive dish! Serve it with a fruity red wine like dolcetto, refosco, nero d'avola or a very simple Chianti.
I find that I usually have left over filling. I either freeze it for my next batch, or use it the following days as a bruschetta topping with some drizzled sage butter on top.