Lemon Ricotta Ravioli with Sage and Brown Butter Sauce

Yield: 4 servings

The silky texture of fresh ravioli is key to making the most of a delicate brown butter sauce. Trust me, it’s worth the time!!


  • 5 eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp. sea salt
  • 1 Tbsp. extra virgin olive oil

Ricotta Filling

  • 1 1/2 cups freshly grated Parmesan
  • 1 cup fresh ricotta cheese
  • Grated zest from 1 lemon
  • Kosher salt and ground black pepper

Brown Butter Sage Sauce

  • ½ cup salted butter
  • 1/4 cup dry white wine
  • 12 fresh sage leaves
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup toasted walnuts (optional)


To make the pasta, lightly beat 4 of the eggs. Using an electric mixer with a flat beater attached, mix the flour and salt on low speed. Add the beaten eggs and the oil while the machine is running and continue to mix on low speed for about 30 seconds.

Switch to a dough hook and knead for about 4 minutes on low speed. Turn out the dough onto a lightly floured surface and knead with your hands until it’s smooth and elastic. Cover loosely with plastic wrap and let sit for 30 minutes on the counter at room temperature in a draft-free spot.

To make the filling, mix together all of the ricotta filling ingredients in a medium bowl and put aside.

Cut the pasta dough into thirds and shape each one into a cylinder. Work with one piece of pasta at a time, keeping the remainder covered in plastic wrap. Roll one piece through a pasta machine, starting with the widest setting and gradually progressing through thinner settings until the pasta is about 1/8-inch thick. Cut it into sheets about 18 inches long. Work with one sheet at a time and keep the others under a moist clean towel until needed.

Lightly beat the remaining egg and brush it over a sheet of pasta to just moisten it. Drop portions of the filling mix (about 1 Tbsp. at a time) on the sheet, about ½ inch apart. Place a second sheet of dough on top and shape the ravioli with your fingers, pressing down gently around the mounds of filling and making sure you get all the air bubbles out. Use a 3 1/8–inch cookie cutter to cut out the individual ravioli. Seal them by pressing lightly with your fingers around the edges.

Bring a medium-size saucepan of salted water to a boil over medium heat while you repeat the filling and cutting process with the remaining pasta and filling.

When the ravioli are all ready, add them in batches to the water and boil on medium heat for 3–4 minutes.

While the ravioli cook, make the sauce. Place the butter in a saucepan over medium heat and let cook, stirring continuously, just until light brown, about 4-6 minutes. Add the wine and the sage leaves, and cook for about 1 minute longer, stirring occasionally until well mixed. Drain the pasta, add it to the sauce, turn down the heat to medium-low, and cook for about 1 minute longer, just to warm everything through.

Plate the pasta and garnish with Parmesan and toasted walnuts (if using).