Ravioli with Butter and Sage

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Homemade ravioli stuffed with ricotta and spinach topped with a butter and sage sauce.

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Yields6 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs

Ingredients
 10 oz flour
 3 eggs
 6 tbsp fresh ricotta
 6 tbsp mascarpone cheese
 3 tbsp parmesan cheese
 1 grated lemon zest
 5 oz unsalted butter
 nutmeg
 sage leaves

Directions
1

Mix the ricotta, the mascarpone, the parmesan cheese, the nutmeg and the zest of 1 lemon together. Add salt and pepper to taste. Keep refrigerated.

2

Make the pasta dough with flour, eggs, salt and olive oil. Mix the dough until smooth and wrap it in Saran Wrap and let it rest for 20 minutes.

3

While the dough is resting, prepare the filling by mixing the cheeses, the nutmeg and the grated lemon zest.

4

Prepare the dough for the Ravioli (make sure the pasta is thin) and prepare the ravioli.

5

Place the ricotta filling in a pastry bag.

6

Brush the upper half of the dough with a little 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.

7

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.

8

Cut the ravioli by using a pastry wheel.

9

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

10

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

11

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

Ingredients

Ingredients
 10 oz flour
 3 eggs
 6 tbsp fresh ricotta
 6 tbsp mascarpone cheese
 3 tbsp parmesan cheese
 1 grated lemon zest
 5 oz unsalted butter
 nutmeg
 sage leaves

Directions

Directions
1

Mix the ricotta, the mascarpone, the parmesan cheese, the nutmeg and the zest of 1 lemon together. Add salt and pepper to taste. Keep refrigerated.

2

Make the pasta dough with flour, eggs, salt and olive oil. Mix the dough until smooth and wrap it in Saran Wrap and let it rest for 20 minutes.

3

While the dough is resting, prepare the filling by mixing the cheeses, the nutmeg and the grated lemon zest.

4

Prepare the dough for the Ravioli (make sure the pasta is thin) and prepare the ravioli.

5

Place the ricotta filling in a pastry bag.

6

Brush the upper half of the dough with a little 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.

7

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.

8

Cut the ravioli by using a pastry wheel.

9

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

10

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

11

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

Ravioli with Butter and Sage

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