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Flavorful Lemon Ricotta Ravioli Recipe with Brown Butter Sage Sauce

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This recipe features bright and creamy lemon ricotta ravioli paired with a nutty brown butter sage sauce, perfect for a comforting yet fresh meal made from scratch.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3 large eggs, room temperature
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (3 g) salt (for dough)
  • 1 ½ cups (375 g) whole-milk ricotta cheese
  • ½ cup (50 g) finely grated Parmesan cheese
  • Zest from 1 large lemon
  • ¼ tsp (1.5 g) salt (for filling)
  • Freshly ground black pepper, to taste
  • Optional: 1 tbsp fresh basil or parsley, chopped
  • 6 tbsp (85 g) unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of salt (for sauce)
  • Pinch of freshly ground black pepper (for sauce)
  • Optional: a squeeze of fresh lemon juice

Instructions

  1. Make the pasta dough: In a large bowl, combine 2 cups (240 g) all-purpose flour and ½ tsp (3 g) salt. Create a well in the center and crack in 3 large eggs and 1 tbsp (15 ml) olive oil. Using a fork, slowly incorporate flour into eggs until a shaggy dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic. If dough is sticky, sprinkle a bit more flour, but don’t overdo it—you want it pliable, not stiff. Wrap in plastic wrap and let rest at room tempera…
  2. Prepare the filling: While the dough rests, mix 1 ½ cups (375 g) ricotta, ½ cup (50 g) grated Parmesan, zest from 1 lemon, ¼ tsp (1.5 g) salt, and freshly ground black pepper in a bowl. Stir gently until combined but still fluffy. Taste and adjust seasoning if needed. If using herbs like basil or parsley, fold them in now.
  3. Roll out the dough: Divide rested dough into two equal portions. On a lightly floured surface, roll one portion into a thin sheet (about 1/16 inch or 1.5 mm thick). If using a pasta machine, start at the thickest setting and gradually work down to thinner settings. The sheet should be thin enough to see your hand underneath but not so thin it tears easily.
  4. Form the ravioli: Place small spoonfuls (about 1 tsp or 5 ml) of filling spaced evenly on the dough sheet, leaving about 1 inch (2.5 cm) between mounds. Lightly brush around the filling mounds with water to help seal. Carefully lay the second dough sheet over the filling, pressing gently around each mound to seal air out and join the layers. Use a ravioli cutter, pizza wheel, or sharp knife to cut into squares or circles. Press edges firmly with a fork to ensure a tight seal.
  5. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Drop ravioli in batches, stirring gently to prevent sticking. Cook for 3-4 minutes or until they float to the surface and the pasta feels tender but still firm to the bite. Use a slotted spoon to remove and drain.
  6. Make the brown butter sage sauce: While ravioli cooks, melt 6 tbsp (85 g) unsalted butter in a skillet over medium heat. Keep an eye on it—it will foam and then start to turn golden brown with a nutty aroma (about 3-5 minutes). Add 10-12 fresh sage leaves and cook for another 1-2 minutes until the leaves crisp but don’t burn. Season with a pinch of salt and pepper. Optionally, squeeze in a bit of fresh lemon juice to brighten the sauce.
  7. Serve: Toss cooked ravioli gently in the brown butter sage sauce. Plate immediately and garnish with extra Parmesan and a sprinkle of fresh sage or lemon zest, if you like.

Notes

If dough tears, patch gently with water and extra dough scraps. Resting dough is essential for easier rolling. Watch brown butter carefully to avoid burning; add sage when butter is amber and nutty. Avoid overcrowding ravioli in boiling water to prevent sticking. Leftovers store well in fridge for 2 days; reheat gently in skillet. Freeze uncooked ravioli on a baking sheet before transferring to freezer bag for future use.

Nutrition

Keywords: lemon ricotta ravioli, brown butter sage sauce, homemade pasta, Italian comfort food, easy ravioli recipe, fresh pasta, ricotta filling, lemon zest, sage butter sauce

Find it online: https://tempotaste.com/flavorful-lemon-ricotta-ravioli-recipe-with-brown-butter-sage-sauce/