ricotta ravioli with sage brown butter
These homemade ricotta ravioli are delicate pasta pockets filled with creamy ricotta cheese. We toss them in a sage brown butter sauce that is so simple and beautiful!
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Pasta
- Method: Homemade
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
ricotta ravioli
- 2 cups whole milk ricotta
- 1/2 cup freshly grated parmesan
- Kosher salt
- Freshly ground black pepper
- 1 batch egg pasta dough
- 00 or all-purpose flour, for rolling
- semolina flour, for dusting
brown butter sage sauce
- 1 stick (8 tbsp, 4 oz) unsalted butter, sliced
- 20 fresh sage leaves
- 1/2 cup freshly grated parmesan
- kosher salt
- freshly ground black pepper
Instructions
- Mix together the ricotta and parmesan in a bowl and season to taste with salt and pepper. If desired, transfer filling to a piping bag with a wide circle tip. Otherwise cover and chill until ready.
- Cut the pasta dough into 4 pieces and work with one at a time, keeping the rest covered with plastic wrap to prevent drying.
- On a lightly floured surface, roll the pasta dough into a very thin sheet, about 1/32 inch thick. If using a pasta roller, start on the widest setting and gradually roll it to the second to last setting (setting 7 on the Kitchen Aid attachment).
- Generously dust a work surface and a baking sheet with semolina flour. Lay the sheet of dough on the work surface and cut it in half lengthwise. Spoon or pipe 1 teaspoon-sized dollops of filling onto the dough, spaced 2 inches apart. Place the second sheet of dough over the first, pressing gently around each mound to remove air pockets and seal the edges. Use a 2” cookie cutter to cut out individual ravioli and gently transfer to the prepared sheet pan.
- Repeat rolling dough and shaping ravioli. Cover loosely and refrigerate for up to 6 hours or freeze.
- Bring a large pot of salted water to a boil.
- Meanwhile, in a skillet large enough to hold the ravioli, melt the butter with the sage over medium-low heat. Cook, stirring often, as butter foams and then begins to brown and smell nutty, 7- 10 minutes. Transfer crispy sage leaves to a small plate.
- Add ravioli to the boiling water and cook for about 2 minutes, until just tender. Use a spider to transfer pasta to the skillet along with 1/4 cup pasta water, parmesan, and a pinch of salt and pepper. Cook, stirring and gently tossing the ravioli, until a light and glossy sauce forms and coats the pasta, 1- 2 minutes.
- Divide the ravioli among the bowls and top with crispy sage leaves. Serve immediately.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/2
- Calories: 460
- Sugar: 0.5g
- Sodium: 497mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10.5g
- Trans Fat: 0.1g
- Carbohydrates: 29g
- Fiber: 0.9g
- Protein: 21g
- Cholesterol: 282mg
Find it online: https://www.withspice.com/blog/ricotta-ravioli/