Egg and Sausage Raviolis with Sage Butter

I could start this post by saying that I’m bringing a lighter recipe to make up for the excesses of Easter … something between a salad or a soup. But it’s not the case! In fact it’s precisely and exactly the opposite!
And why not? I thought and found no plausible reason for not sharing this delight with all of you that on that side of the computer are great foodies as myself!
Indulgent? Affirmative
Creamy? Check!
Delicious? Yeeeeaaas!
Dear Spring: Thank you for the long and discreet sweaters !

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SERVES: 4
TIME:
60MIN

Ingredients:
Dough:
100g of wheat flour
1 whole egg

Sauce:
1 Sausage
1 cup of chopped White Mushrooms
1/2 chopped onion
Chopped garlic
1 Parsley branch chopped
100g of cottage cheese
2 tbsp of Olive Oil
Salt and pepper
1 egg yolk per ravioli
1 tbsp of butter
Sage leaves

Preparation:
Dough:
Weigh the flour and put it in a surface to knead: stone or wood preference.
Make a well in the center and place the egg in it. With the aid of a fork, and circular movements, start incorporating the flour and the egg. When you get a wet sandy texture, begin kneading it by hand.
Knead until you feel the dough begins to acquire some elasticity. Form a ball and wrap it with cling film. Let it stand in the refrigerator for at least 1/2 hour.
After this time, roll the dough with the help of a pasta machine.
Pass it in slot 1 until it is fully uniform and smooth.
Then move to slot 5. Roll out the dough until you get a thin sheet and place it on a surface with some flour.

Filling:
In a skillet add the olive oil, garlic, chopped mushrooms and onions and let them gain some color. Add the meat of the sausage and stir. Season with salt and pepper and remove from heat.
Place the preparation a bowl, add the cheese and mince everything (you may leave more or less texture as you prefer). Add the chopped parsley and leave it to cool.
Put salted water to boil to cook the raviolis.
On the dough sheet, place a few portions of the stuffing. Make a dimple in the center and place the egg yolk on it.
Place another sheet of dough on top and with the help of the fingers remove the air bags where the filling is. Press both dough sheets to glue the together. Cut with a cup or bowl and cook the raviolis for 2 or 3 minutes.
While cooking them, put the butter to melt in a pan and fry the sage leaves. Add the raviolis with some of the cooking water and let them gain flavor for a few moments.
Serve immediately.

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