summary

Lemon ricotta ravioli with sage brown butter sauce is a delicious and spectacular dish that features freshly made pasta dough that comes together quickly and easily. This ravioli recipe goes an extra step by adding fresh sage leaves into the dough during the rolling-out process to create delicious and stunning pasta. Filled with a lemony ricotta mix, the sage-infused ravioli is finished with sauce made from browned butter and crispy sage.

ingredients

Pasta Ingredients:
2 cups all-purpose flour
3 large eggs
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
Ravioli Ingredients:
2 cups ricotta cheese
3 tablespoons grated Parmesan cheese, plus more for serving
Zest of 1 lemon
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon freshly grated nutmeg
2 bunches of fresh sage leaves
12 tablespoons unsalted butter, sliced

directions

To make the pasta dough, mound the flour on a work surface and create a well in the center. Place the eggs, olive oil and salt into the well. Use a fork to beat the eggs and then slowly incorporate the beaten eggs into the flour. Switching from the fork to your hands, gather the dough together and knead for 8 minutes. Wrap tightly in plastic wrap, and let sit at room temperature for 30 minutes.
To make the ravioli filling, stir together the ricotta, lemon zest, salt, pepper and nutmeg. Set aside.
Cut the pasta dough into 6 equal parts, keeping the dough tightly wrapped until ready to use each section. Using a pasta machine, roll out the pasta, beginning at level 1 and ending at level 5. Place the rolled-out pasta onto a flour-dusted work surface, and cut it in half, crosswise. Place small sage leaves all over one half. Place the leaves close together as they will spread out as you continue to roll the pasta dough. Place the second piece of dough on top and then use your fingers to seal the edges. Run this dough through the pasta machine on level 5 and then two times on level 6.
Place the dough on a work surface, with the long side facing you. Using about 2 teaspoons of filling, place 4 to 5 dollops on the front half of the dough and then fold the top half over the bottom. Use your fingers to gently release any air bubbles and then use a pasta cutter to cut each individual ravioli. Transfer ravioli to a flour-dusted sheet pan and set aside. Repeat this process with the remaining dough.
To make the sauce, add the butter to a stainless steel pan or skillet and set over medium heat. Stir a few times until the butter is fully melted, and then let it sit undisturbed. It will foam up and then subside. Brown bits will appear after about 8 minutes. Add 6 to 8 sage leaves and let them cook for 2 more minutes, and then turn off heat.
Cook the ravioli, in batches, in salted, gently boiling water for 4 minutes. Strain and add to the browned butter sauce. Sprinkle with Parmesan cheese and serve at once.

notes

Let pasta dough rest to let the flour absorb the eggs and give the gluten a chance to rest.

Keep pasta dough tightly covered in plastic wrap so it doesn’t dry out.

Ravioli can be made several hours in advance and stored, tightly covered, in the refrigerator until ready to cook.

Brown butter can burn quickly, so give this part of the recipe your full and undivided attention.

It is best to make brown butter in a stainless pan rather than a dark, nonstick pan so that you can see the bottom of the pan to tell when the butter is browning.