Red Cow Ravioli from Officina Gastronomica Italiana

Serves 

5 

Ingredients 

Pasta Filling 

• 250g Vacche Rosse Parmesan, finely grated 
• 250g full cream milk 
• 3 egg yolks 
• 50g plain flour 

Pasta Dough 

• 500g 00 flour 
• 230g whole egg (approx. 4 eggs) 

Sauce & Garnish 

• 60g unsalted butter 
• 5 sage leaves 
• 1 stem lemon thyme 
• Aged balsamic vinegar, to drizzle 
• Parmesan, finely grated to serve 

 
 
Method 

1. Prepare the Dough 
Place the flour onto a clean work surface and create a well in the centre. Add the eggs and gently incorporate using a fork, gradually drawing in flour from the edges until a dough begins to form. Knead for 8–10 minutes until smooth and elastic. Shape into a ball, cover, and allow to rest at room temperature for 30 minutes. 

2. Make the Filling 
Warm the milk in a saucepan over low heat until it reaches a gentle simmer. Slowly whisk in the flour, followed by the egg yolks one at a time. Add the grated parmesan and continue cooking for a further five minutes until thick and creamy. Transfer to a container, cover, and allow to cool completely. 

3. Assemble the Ravioli 
Roll the rested dough through a pasta machine, working from the widest to the thinnest setting. Lay the sheets onto a lightly floured surface and trim into long rectangles. Spoon teaspoons of filling along the lower half, spacing each approximately 5cm apart. Fold the sheet over and press firmly around each parcel to seal. Cut into rounds. 

4. Cook & Finish 
Cook the ravioli in salted boiling water for approximately three minutes, or until they float. Meanwhile, melt the butter in a large pan over medium heat and add the sage leaves. Cook until the butter turns golden and the sage becomes crisp. Add the cooked ravioli and toss gently to coat. 

Serve finished with grated parmesan, a drizzle of aged balsamic and a sprinkle of lemon thyme.