Lemon Ricotta Ravioli with Butter & Sage

AuthorMaggie Burjel
DifficultyIntermediate

Learn how to make at home these delicious ravioli stuffed with ricotta and lemon, topped with butter and sage sauce.

Follow these instructions and share with us your results @travelcdv

Check out our Under The Tuscan and Umbrian Sun Vacation and come to Italy to make it with us!

Ravioli
Yields6 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs
Ingredients
 7 oz pasta flour (type 00)
 3 Eggs
 1 tsp Salt
 1 tbsp Olive Oil
 1 cup Semolina Flour (extra)
 1 Lemon zest (just yellow peel)
 1 tbsp finely chopped Italian Parsley
 2 cups Fresh Ricotta
 7 tbsp grated Parmesan Cheese
 1 pinch Nutmeg
 4 oz unsalted Butter
 Sage Leaves
Directions
1

Make the pasta dough with flour, eggs, salt, and olive oil. Mix the dough until smooth and not sticky, and wrap it in Saran Wrap and let it rest for 20 minutes.

dough

2

Mix the ricotta, the Parmesan cheese, the nutmeg, the lemon zest, half of the lemon juice, and the Italian parsley. Add salt and pepper to taste. Keep refrigerated.

3

Roll out the dough very thinly with a rolling pin or a pasta machine.

4

Place the ricotta filling in a pastry bag.

5

Brush the upper half of the dough with a bit of water. Place the ricotta filling (squeeze about 1 teaspoon of filling by using a pastry bag) on only half of the dough. Make sure you leave about 2 fingers in between the lumps of filling.

Filling ravioli dough

6

Fold the dough over. Use your fingers or the handle of a wooden spoon to remove excess air from the ravioli, starting form the center and moving out.

making the ravioli

7

Cut the ravioli by using a pastry wheel. Lay the ravioli on a tray and sprinkle the extra semolina flour, so they will not stick to each other.

ravioli with semolina flour

8

Prepare a large pot with water and bring it to a boil. Add salt to the water.

Add ravioli to boiling water for about 3–4 minutes, or until tender.

9

While the water is boiling, melt the butter with the sage in a large skillet.

10

Drain the ravioli and gently toss them with the melted butter and sage in the skillet.

11

You can add Parmesan cheese and some black pepper. Serve on warm plates with a garnish with fresh sage.

Ravioli with butter and sage

Ingredients

Ingredients
 7 oz pasta flour (type 00)
 3 Eggs
 1 tsp Salt
 1 tbsp Olive Oil
 1 cup Semolina Flour (extra)
 1 Lemon zest (just yellow peel)
 1 tbsp finely chopped Italian Parsley
 2 cups Fresh Ricotta
 7 tbsp grated Parmesan Cheese
 1 pinch Nutmeg
 4 oz unsalted Butter
 Sage Leaves

Directions

Directions
1

Make the pasta dough with flour, eggs, salt, and olive oil. Mix the dough until smooth and not sticky, and wrap it in Saran Wrap and let it rest for 20 minutes.

dough

2

Mix the ricotta, the Parmesan cheese, the nutmeg, the lemon zest, half of the lemon juice, and the Italian parsley. Add salt and pepper to taste. Keep refrigerated.

3

Roll out the dough very thinly with a rolling pin or a pasta machine.

4

Place the ricotta filling in a pastry bag.

5

Brush the upper half of the dough with a bit of water. Place the ricotta filling (squeeze about 1 teaspoon of filling by using a pastry bag) on only half of the dough. Make sure you leave about 2 fingers in between the lumps of filling.

Filling ravioli dough

6

Fold the dough over. Use your fingers or the handle of a wooden spoon to remove excess air from the ravioli, starting form the center and moving out.

making the ravioli

7

Cut the ravioli by using a pastry wheel. Lay the ravioli on a tray and sprinkle the extra semolina flour, so they will not stick to each other.

ravioli with semolina flour

8

Prepare a large pot with water and bring it to a boil. Add salt to the water.

Add ravioli to boiling water for about 3–4 minutes, or until tender.

9

While the water is boiling, melt the butter with the sage in a large skillet.

10

Drain the ravioli and gently toss them with the melted butter and sage in the skillet.

11

You can add Parmesan cheese and some black pepper. Serve on warm plates with a garnish with fresh sage.

Ravioli with butter and sage

Lemon Ricotta Ravioli with Butter & Sage