Mascarpone-filled Ravioli

A sophisticated yet simple pasta where creamy mascarpone takes centre stage, balanced with a touch of lemon and brown butter with sage. A "Primi Piatti" that truly celebrates the finesse of homemade pasta.

Ingredients

Pasta dough:

• 300 g tipo 00 flour (or strong wheat flour)
• 3 large eggs
• A pinch of salt

Filling:

• 250 g mascarpone
• 50 g finely grated Parmigiano-Reggiano
• Zest of 1 lemon
• A pinch of grated nutmeg
• Salt and freshly ground black pepper

Butter and sage sauce:

• 75 g unsalted butter
• 10–12 fresh sage leaves
• A splash of pasta water
• Extra Parmesan for serving

Method

1. The pasta dough: Pile the flour on a clean work surface. Make a well in the centre and crack in the eggs. Whisk the eggs gently with a fork, gradually working in the flour. Knead the dough for about 10 minutes until smooth and elastic. Wrap and rest in the fridge for at least 30 minutes.
2. The filling: Stir together mascarpone, grated Parmesan and lemon zest in a bowl. Season with nutmeg, salt and pepper. Keep chilled until needed.
3. Roll the pasta: Divide the dough and pass it through a pasta machine into thin sheets (setting 7 or 8).
4. Shape the ravioli: Place teaspoon-sized dots of filling at even intervals on one pasta sheet. Lightly brush water around the filling and lay a second sheet on top. Press out all the air around the filling and cut out squares or rounds with a pastry wheel or cutter.
5. Cook the pasta: Bring a large pot of salted water to the boil. Cook the ravioli for 3–4 minutes, until they float to the surface.
6. The sauce: Melt the butter in a large pan over medium heat. Add the sage leaves and let the butter brown until it smells nutty and the leaves turn crisp. Add a splash of pasta water to emulsify the sauce.
7. Serving: Gently turn the cooked ravioli in the butter sauce. Serve immediately with an extra cloud of grated Parmesan on top.