The ‘fourth’ cheese in this dish is the butter used to dress the ravioli. Change out the cheeses as you please; goats’ cheese, mascarpone, pecorino, fontina, and mozzarella all work well.
Serves: 12 -15
1 recipe of fresh pasta sheets, rolled very thin
200g ricotta cheese, strained if necessary
50g gorgonzola cheese, crumbled
50g Parmesan, freshly grated
1 egg yolk
good grating of nutmeg
sea salt and fresh ground pepper
Combine the ricotta, gorgonzola, parmesan, egg yolk and nutmeg. Season and set aside until ready to use.
Lay the pasta sheets out and cut into equal sized squares, 10-12cm. Place a tablespoon of filling in the middle of the square and flatten slightly. Lightly brush around the filling with water. Bring the bottom edge of pasta up and over to the top edge. Gently press around the filling making sure that there are no air bubbles. Trim with a knife or cutter and place on a tray covered with a clean tea towel.
Cook the ravioli in abundant, salted, boiling water – 4-5 minutes until al dente. Lift out carefully with a sieve and drain. Meanwhile, heat the clarified butter over a medium heat, add the sage leaves and cook for a few seconds until bright green and crisp. Divide the ravioli between plates (3-4 per person), spoon a few sage leaves and a little butter over each and serve with plenty of freshly grated Parmesan. Makes 12-15 large ravioli