Parsnip Ravioli with Sage Butter

Ingredients

• Parsnips (2 cups, peeled and diced)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Fresh parsley (1/4 cup, chopped)
• Garlic (2 cloves, minced)
• Egg (1, beaten)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Fresh pasta sheets (12 sheets)
• Butter (4 tablespoons)
• Fresh sage leaves (12 leaves)

Instructions

1. In a large pot, bring salted water to a boil. Add the diced parsnips and cook until tender, about 10-15 minutes. Drain and allow them to cool.
2. In a mixing bowl, combine the cooled parsnips, ricotta cheese, grated Parmesan cheese, minced garlic, chopped parsley, beaten egg, salt, and pepper. Mash and mix until smooth and well combined.
3. Lay out the fresh pasta sheets on a clean, floured surface. Spoon small portions of the parsnip filling onto one sheet, ensuring there is enough space between each spoonful.
4. Drape another pasta sheet over the filling and press down gently around each spoonful to seal the ravioli. Use a ravioli cutter or a sharp knife to cut out individual squares.
5. Bring a large pot of salted water to a boil again. 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.
6. In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until they become crispy, about 2-3 minutes.
7. Gently add the cooked ravioli to the skillet and toss to coat with the sage butter sauce.
8. Serve the parsnip ravioli hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley.