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Savory Brown Butter Sage Ravioli

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A cozy homemade ravioli recipe featuring tender pasta filled with creamy ricotta and Parmesan, finished with a nutty brown butter sage sauce. Perfect for an easy yet elegant dinner.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup (250 g) ricotta cheese, well-drained
  • ½ cup (50 g) grated Parmesan cheese, plus more for serving
  • 1 large egg yolk
  • 1 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • Optional: ¼ cup (30 g) chopped fresh spinach or sautéed mushrooms
  • 6 tablespoons (85 g) unsalted butter
  • 15–20 fresh sage leaves
  • Salt and pepper, to taste
  • Freshly grated Parmesan, for garnish

Instructions

  1. Make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack in the eggs, add salt and olive oil. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges. When it becomes too stiff, knead by hand for about 8–10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
  2. Prepare the filling: In a bowl, combine ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix gently until smooth and creamy. If using spinach or mushrooms, fold them in now. Cover and refrigerate.
  3. Roll out the dough: Divide dough into two equal parts. On a floured surface, roll each part into a thin sheet, about 1/16 inch (1.5 mm) thick. If using a pasta machine, pass through the thinnest setting.
  4. Assemble ravioli: Place small spoonfuls (about 1 teaspoon) of filling evenly spaced on one sheet. Moisten edges around filling with water using your finger. Lay the second sheet over the top and press gently around each mound to seal air out. Cut into individual ravioli squares with a knife or cutter. Press edges with a fork to secure.
  5. Cook ravioli: Bring a large pot of salted water to a gentle boil. Drop ravioli in batches (about 6 at a time). Cook for 3–4 minutes or until they float to the surface and feel tender. Remove with slotted spoon.
  6. Make the brown butter sage sauce: In a skillet, melt butter over medium heat. Let it cook, swirling occasionally, till it foams and turns golden brown with a nutty aroma (about 4–5 minutes). Add sage leaves and fry until crisp (about 30 seconds). Season with salt and pepper.
  7. Serve: Toss cooked ravioli gently in the brown butter sage sauce. Plate and sprinkle with extra Parmesan. Serve immediately.

Notes

Rest the dough for 30 minutes to relax gluten and make rolling easier. Drain ricotta well to avoid soggy filling. Seal ravioli edges tightly to prevent bursting. Watch brown butter carefully to avoid burning. Cook ravioli in small batches at a gentle boil to prevent sticking or breaking.

Nutrition

Keywords: brown butter sage ravioli, homemade ravioli, ricotta ravioli, easy pasta recipe, brown butter sauce, sage sauce, Italian dinner, comfort food

Find it online: https://goldensimmer.com/savory-brown-butter-sage-ravioli-recipe-perfect-for-easy-homemade-dinner/