This is one of our favorite pasta recipes…we’ve been making it since 2005 when I think I first saw it on Michael Chiarello’s then Food Network Show. Over the past years though it has become even better because we’ve started making homemade pasta (with my fancy Kitchen Aid attachment…makes homemade pasta so easy! We honestly never buy any flat noodled dry pasta anymore).
But don’t fear, you certainly don’t have to go that far to make this dish a winner, feel free to buy pasta sheets. The filling is sweet, rich and complex while the sage butter sauce is rich and savory (put lots more sage than it calls for if you like sage…it’s so yummy in this dish). And then finishing it off with shavings of bittersweet chocolate is pure genius!
The biggest trick (that I’ve still yet to master) about making homemade ravioli is getting comfortable with over-filling the pasta and cutting the ravioli very close too the filling so you don’t have this big floppy square of pasta with just a little bit of filling in the middle (as mine pictured above still kind of were). So be brave! Fill generously and cut close!
We’ve made this many times for supper but also for appetizers for a party…either way you might want to double the recipe and freeze some for later, it’s that good!