Ravioli with Brown Butter Sage Sauce and Lemon Ricotta Filling

Debney
2 hours ago
3 min read

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Fresh homemade ravioli is one of those recipes that's worth slowing down for. Delicate egg pasta is filled with a bright lemon ricotta mixture, then finished in a silky brown butter sage sauce with Pecorino Toscano. The sauce is simple, letting the handmade pasta remain the star while adding rich, nutty flavor and a subtle herbal aroma.

This recipe makes about 24 ravioli, enough for four servings, and is a great introduction to making fresh pasta at home. The dough comes together with just a few ingredients, and the filling and sauce complement each other without overpowering the pasta.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: DOUGH

Combine the semolina flour, "00" flour, and a pinch of fine sea salt on a clean work surface.
Form a well in the center and add the eggs and egg yolks.
Using a fork, gradually incorporate the flour until a shaggy dough forms.
Knead for 8–10 minutes until smooth and elastic.
If the dough feels dry, knead in a few drops of water.
If it feels sticky, dust lightly with "00" flour.
Wrap tightly with plastic wrap and let rest at room temperature for 30 minutes.

STEP 2: FILLING

Combine the ricotta, Pecorino Toscano, lemon zest, egg yolk, salt, and black pepper until smooth.
Cover and refrigerate while the dough rests.
- NOTE: If the ricotta seems wet, drain it well beforehand to help prevent the filling from becoming runny.

STEP 3: RAVIOLI

Roll the dough into thin sheets using a Pasta Machine or dough roller, dusting lightly with semolina as needed.
Pipe about 2 teaspoons of filling every 2 inches along one sheet of pasta.
Lightly brush around the filling with water, fold the dough over, and press firmly around each mound to remove any trapped air before sealing.
Cut into individual ravioli, dust lightly with flour, cover with a towel or plastic wrap, and refrigerate until ready to cook.

STEP 4: SAUCE

Bring 4 quarts of water to a boil. Season with 30g kosher salt (about 2 TBSP).
Meanwhile, melt 2 tablespoons of butter over medium heat.
Fry about half of the sage leaves for 15–20 seconds until crisp but still vibrant green.
Transfer to a paper towel and season immediately with flaked sea salt.
Add the remaining butter and fresh sage to the skillet.
Continue cooking until the butter is deeply golden brown and smells nutty, about 4–6 minutes.
Transfer the browned butter and sage to a heatproof bowl and let cool for 3–5 minutes to prevent the butter from continuing to brown.
Return it to the skillet before finishing the sauce.

STEP 5: FINISH SAUCE

Cook the ravioli for 2–3 minutes, or until tender and floating.
Before draining, reserve about 1/2 cup of the starchy pasta water.
Whisk 5–6 tablespoons of the reserved pasta water and the grated Pecorino Toscano into the browned butter until smooth and glossy.
Add additional pasta water as needed until the sauce is silky enough to coat the ravioli.
Season with salt and black pepper to taste.

STEP 5: SERVE

Spoon a layer of sauce into the bottom of a serving bowl.
Arrange a layer of ravioli over the sauce, then spoon over more sauce.
Repeat until all of the ravioli are coated.
Finish with the crispy sage, an extra grating of Pecorino Toscano, and freshly grated nutmeg.
Serve immediately.

INGREDIENTS

Makes 3-4 servings (24 raviolis)

PASTA

100g fine semolina flour
100g "00" flour
2 large eggs
2 large egg yolks
Pinch of fine sea salt

LEMON RICOTTA FILLING

15 oz whole milk ricotta, well drained
50g grated Pecorino Toscano (about 2/3 C)
Zest of 1 lemon
1 large egg yolk
Salt and freshly cracked black pepper, to taste

BROWN BUTTER SAGE SAUCE

9 TBSP unsalted butter, divided
20 fresh sage leaves (about 3g), divided
40g grated Pecorino Toscano (about 1/2 C)
5–6 TBSP reserved starchy pasta water, plus more as needed
Salt and freshly cracked black pepper, to taste
Flaked sea salt, for the crispy sage
Freshly grated nutmeg, for serving

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