Parsnip Ravioli

Ingredients

• Parmesan cheese (additional for serving)
• Fresh sage leaves (8-10 leaves)
• Butter (2 tablespoons)
• Fresh pasta sheets (1 package)
• Salt and pepper (to taste)
• Egg (1)
• Fresh parsley (2 tablespoons, chopped)
• Garlic (2 cloves, minced)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (1 cup)
• Parsnips (4 medium-sized, peeled and chopped)

Instructions

1. Boil the parsnips in a pot of salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a bowl, combine the cooked parsnips, ricotta cheese, grated Parmesan cheese, minced garlic, chopped parsley, egg, salt, and pepper. Mix well until smooth.
3. Lay out the fresh pasta sheets on a clean surface. Spoon small portions of the parsnip filling onto one sheet, leaving space between each spoonful.
4. Place another pasta sheet on top and press down gently around each spoonful of filling to seal the ravioli.
5. Using a ravioli cutter or a sharp knife, cut out the individual ravioli squares.
6. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
7. In a separate pan, melt the butter over medium heat. Add the fresh sage leaves and cook until crispy, about 2-3 minutes.
8. Add the cooked ravioli to the pan and toss gently to coat with the butter and sage.
9. Serve the parsnip ravioli hot, garnished with additional grated Parmesan cheese.