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Black Garlic Ravioli

Handmade ravioli filled with a rich black garlic and ricotta mixture, tossed in a nutty brown butter sage sauce for a modern, umami-packed twist on classic Italian pasta.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 tbsp olive oil
  • pinch salt
  • 1 cup whole-milk ricotta, drained
  • 8-10 cloves black garlic, mashed into a paste
  • 1/2 cup grated parmesan
  • 1 egg yolk
  • 1 lemon, zested
  • salt and black pepper, to taste
  • pinch freshly grated nutmeg
  • 6 tbsp unsalted butter
  • 8-10 fresh sage leaves
  • 1 clove black garlic, thinly sliced (optional, for garnish)
  • flaky salt and extra parmesan, for serving

Equipment

  • clean work surface
  • fork
  • mixing bowl
  • plastic wrap
  • pasta machine
  • knife or fluted pasta cutter
  • pastry brush
  • large pot
  • large skillet

Method
 

  1. Mound the flour on a clean work surface and make a well in the center.
  2. Add the eggs, olive oil, and salt to the well, then whisk together with a fork, gradually pulling in flour from the edges.
  3. Knead the dough by hand for 8-10 minutes until smooth and elastic.
  4. Wrap the dough in plastic and let it rest at room temperature for 30 minutes.
  5. Mash the black garlic cloves into a smooth paste using a fork.
  6. Combine the black garlic paste with ricotta, parmesan, egg yolk, lemon zest, nutmeg, salt, and pepper in a bowl.
  7. Stir until fully combined and refrigerate until ready to use.
  8. Divide the dough into quarters and roll each piece through a pasta machine until thin and almost translucent.
  9. Spoon small mounds of filling in evenly spaced rows on the pasta sheet.
  10. Brush lightly with water around the filling, fold or top with a second sheet, and press out air pockets while sealing.
  11. Cut into individual ravioli with a knife or fluted cutter.
  12. Bring a large pot of salted water to a gentle boil and cook the ravioli in batches for 2-4 minutes, until they float and the pasta is tender.
  13. Melt the butter in a large skillet over medium heat until golden brown and nutty smelling, about 3-4 minutes.
  14. Add the sage leaves and let them crisp for 30 seconds.
  15. Transfer the cooked ravioli directly into the skillet and toss gently to coat.
  16. Plate immediately, topping with sliced black garlic, flaky salt, and extra parmesan.

Notes

Drain the ricotta well before mixing the filling to avoid excess moisture. Uncooked ravioli freeze well on a floured tray for up to 2 months; cook from frozen, adding 1-2 extra minutes.