Ravioli with butter and sage,
Tortellacci with four cheeses sauce
Servings for: 3/4 people
According to Italian tradition, fresh handmade stuffed pasta is served for Sunday lunch or prepared for special family feasts.
They are squares of fresh pasta typically stuffed with ricotta cheese (made with cow's or sheep milk) and vegetables as spinach, chard and wild herbs.
So as not to cover the delicate flavor of the filling only butter and sage is needed to dress your ravioli.
Butter 70 g = a bit less than ⅓ c (75 g)
a few sage leaves
parmisan cheese to taste
150 ml milk = approximately 5 oz (5.072)
60 ml cream = approximately 2 oz (2.028)
40 g Gorgonzola cheese = ⅜ c or 1.3 oz
40 g Parmesan cheese = ⅜ c or 1.3 oz
40 g fontina cheese (or any other) = ⅜ c or 1.3 oz
40 g Brie or mascarpone cheese = ⅜ c or 1.3 oz
HOW TO PREPARE THE FIRST SAUCE
Let the butter melt in a frying pan with the sage and place over low heat, remove from the heat and cover to keep warm, cook the ravioli in boiling salted water for about 5/6 minutes, pour them in the pan with the butter and sage, add a spoon of water from the ravioli and out of the heat add the parmisan cheese, pepper and stir serve immediately.
HOW TO PREPARE THE SECOND SAUCE
Pour the milk and the cream into a small frying pan and place over low heat (remember cheese separates at 80 degrees celsius/176 F°).
Add all the cheeses, the pepper (no salt, cheese has lot of its own) and heat for 3 to 4 minutes.
Remove from the heat and cover to keep warm.
Cook the tortellacci in boiling salted water for about 5/6 minutes and drain when they are ready then put them in the frying pan with the cheese sauce previously prepared and stir add more ground black pepper and grated parmisan cheese to taste.