Agnolotti with Grana Padano and Ricotta

This is how easy it is to make some beautiful ravioli. This shape is called agnolotti and they are like little pillows of joy. I filled them with a creamy Grana Padano cheese and ricotta filling and then cooked them in a rich creamy butter and sage sauce. Although they look very impressive they are very easy to make and they are well worth the effort.

Serves 2

Ingredients

• 200g fresh egg pasta dough
• 200g fresh ricotta, well-drained
• 50g Grana Padano PDO cheese, to taste 
• 1 egg yolk
• 3 tbsp of butter
• A sprig of sage leaves
• 150ml Prosecco DOC Roséè
• Fine sea salt
• Freshly ground black pepper

Method

1. To make the filling, combine fresh ricotta, grated Grana Padano cheese, an egg yolk, sea salt and freshly ground black pepper. Mix it well all together and if needed you can add more Grana Padano cheese to thicken the filling. Cover and rest in the fridge. 
2. Roll out your egg pasta dough using a pasta machine or rolling pin until nice and thin, around 0.2mm. 
3. Using a tbsp, spoon dollops of the ricotta filling evenly all along in a line down the centre of each pasta sheet.
   
4. Lightly brush the gaps between the filling with water, then fold the pasta dough over on itself so that the ricotta filling is covered and trapped inside. Gently pinch in between each piece of filling and make sure the pasta is nice and sealed by going around each pile with your thumb and finger. 
5. Using a pasta cutter, cut in between each one to form your agnolotti shape.
6. Cook them for a couple of minutes in plenty of salted boiling water, but make sure the water isn't boiling too aggressively or the ravioli will open up or break up.
7. Meanwhile make the sauce. To a pan on a medium high heat, add the sage, butter, a touch of sea salt and freshly ground black pepper. As soon the butter starts to brown go in with the Prosecco Doc Rosé to create a beautiful sauce. Reduce the heat to medium low. 
8. Once cooked, add the ravioli to the sauce along with a little bit of pasta water and give them a gentle stir. Make sure the sauce is coating all of the ravioli. 
9. Serve up, top with the butter and sage sauce and loads of Grana Padano cheese. Enjoy. 

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