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Your support makes all the difference.For the ravioli
3 large eggs
A pinch of salt
300g/10oz flour
1kg/2lb mascarpone
4 large eggs
Sea salt and freshly ground black pepper
A little nutmeg, freshly grated
3tbsp Parmesan, finely grated
For the sage butter
100g/31/2oz of unsalted butter
10 sage leaves
Parmesan cheese, to serve
Whisk three eggs in a bowl with the salt. Place the flour into a second bowl and make a well in the centre. Pour in the eggs and stir into the flour, then fold with your hands until the mixture forms a dough.
Flour a work surface and knead the dough, pushing it away and pulling it back. Do this for 10-15 minutes, until the dough is elastic. Leave to rest for 30 minutes.
Now roll the dough to 2.5mm thick, then cut into 25cm by 10cm strips. Cover with a damp tea-towel and set aside.
Place the mascarpone in another bowl and add three eggs. Season, add the nutmeg and mix. Whisk the remaining egg in a bowl for brushing the pasta dough.
Cut the pasta dough into squares. Lay a square on to the surface and place a spoon of the mascarpone in the centre. Brush around the edges with the whisked egg, then seal another square of pasta on top. Place on a floured tray, repeat and put in the fridge.
When ready to eat, put the butter into a pan with the sage. Heat until the butter has melted and set aside. Now boil a pan of salted water, add the ravioli and cook for around two minutes until al dente. Serve with a spoonful of sage butter on top and finish with a little Parmesan.
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