Pasta Night – Homemade Ricotta Ravioli with Browned Butter & Sage

Share it with your friends Like

Thanks! Share it with your friends!


Classic, homemade ricotta ravioli shines in a simple browned butter, parmesan & sage sauce. Fresh pasta is an absolute game changer – and it’s easier than you think! You’ll need a KitchenAid mixer with the pasta rolling attachment – unless you’re a badass and roll your pasta by hand 😉


Pasta Rolling Attachment:
Bench Scraper:
Ravioli Cutter:


1 cup all-purpose flour
1 whole large egg
2 yolks from 2 large eggs
1/2 tsp kosher salt, plus more for salting water
*double the dough recipe to make enough ravioli for 4 people!

15 oz. fresh ricotta (look for high-quality ricotta that contains no gums, or stabilizers, like Simple Truth Organic or Calabro)

4 oz. freshly grated parmesan
1/4 tsp nutmeg
Juice from half a lemon
Kosher salt & black pepper


On a large, clean work surface, pour flour in a mound. Make a well in the center. Pour whole egg, egg yolks, salt into well, and using a fork, beat thoroughly. Then, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Toss the fork aside and bring the dough together with your hands.

Using a bench knife, scrape excess flour (if any) to the side. Sprinkle a little flour on the counter, and knead dough for 2-5 minutes until smooth. Wrap in plastic and let rest on the countertop for 30 minutes.

Meanwhile, make the ricotta filling. In a medium bowl, add the ricotta, parmesan cheese, lemon juice, nutmeg, salt, and pepper. Stir well to combine. Taste and adjust as needed. Scoop mixture into a gallon sized bag and refrigerate until ready to assemble ravioli.

Divide the dough in 2 with your bench scraper. Wrap one half to stay moist while you work with the other half.

Press into a flat rectangle. Sprinkle flour over pasta roller attachment, set to widest setting, and turn on Kitchenaid to 2nd speed. Pass the dough through the roller about 2-3 times before progressing to the next thinner setting. You should be able to see your fingers through the dough when it’s just thin enough.

Sprinkle flour on the dough sheet, fold into thirds, and set aside while you repeat the above process with the second piece of dough.

Working with one sheet of dough at a time, fold lengthwise and crease the dough to establish the size of your ravioli. Pipe ricotta mixture across the dough, roughly a tablespoon’s worth, spaced about 1 finger width apart.

Using a fluted ravioli cutter, trim edges, and cut between filling to make individual ravioli.

*At this point, the ravioli can be frozen on a baking sheet, then transferred to a freezer bag, for up to 2 months. Frozen ravioli can be cooked straight from the freezer – just add 30 seconds to cooking time.


Add two tablespoons Kerrygold butter to a saucepan over medium heat. Swirl until butter gets quiet and foamy. When browned and nutty smelling, remove from heat.

Stack about 10 leaves of safe, roll into a cigar shape, and slice to make ribbons. Set aside.

Bring a large pot of salted water to a boil. Drop ravioli one by one into the water, stir, and cook for 3 minutes.

Transfer the ravioli to the pan with butter using a slotted spoon. Toss to coat. Add half the sage ribbons and grate fresh parmesan over ravioli, and toss again. Add remainder of sage, and serve.

Top with additional fresh grated parm, and a sage leaf for garnish.

Pasta Dough Recipe:

Ravioli Recipe:

Positive SSL