Dietary guidance: v
For the Pasta:
3/4 cup plain flour
1 tsp gluten
For the Filling:
juice of 1/2 lemon
handful of chopped flat leaf parsley
For the Sauce:
2 tbl sp butter
5-10 sage leaves
1. Prepare the filling:
Chop the parsley and add to the ricotta. Add enough lemon juice to taste, but not so the mixture is very wet or it will dissolve the pasta (if you like it very lemony, you could always add zest). I like it so that it tastes lemony but not really tangy.
2. Combine the egg and flour and gluten in a bowl and knead into a ball. Continue kneading until dough becomes velvety and smooth. Run through pasta maker until you have a long, thin as possible sheet of pasta (ideally about the same width as toilet paper!)
3. Place teaspoon sized balls of filling along the sheet of pasta about 2 cm apart (try and space it out so that you've got enough pasta so it's not impossible to close them up, but not too much or they will be hard to eat). Brush the edges of the pasta and between the fillings with a little bit of water (again, not too watery or your dough will dissolve). Slice the pasta and form each ravioli, folding the dough over at one edge and sealing the other 3 edges (try and press the air out as you do it or they will be more likely to explode when cooked.
4. Get a big pot of water on the boil. Add ravioli and cook approx 2-3 mins (just try one). Drain into a colander. Whilst the pasta is draining, put the butter in sauce pan and add the sage. Melt and fry a little, but do not brown the butter at all.
5. Serve ravioli, drizzling with butter and sage and topping with cracked pepper.