Brown Butter and Sage Ravioli - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Brown Butter and Sage Ravioli



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    Ravioli filling:

    • 8 ounces fresh ricotta
    • 4 Tbsp. grated pecorino
    • 1 each egg
    • Salt and pepper to taste

    For the sauce:

    • 8 T. unsalted butter
    • 6-8 sage leaves
    • 2 Tbsp. pine nuts
    • Salt and pepper to taste

    Ravioli dough:


    • 3 each large eggs, room temperature
    • 1 Tbsp. extra virgin olive oil
    • 2 ¼ cups OO flour (all purpose may be substituted)
    • Kosher salt to taste


    For ravioli dough:


    • Whisk eggs, olive oil and salt together.
    • Make a well in flour and add liquid. Knead until smooth dough forms.
    • Roll out sheets according to pasta machine manufacturer’s directions.

    For ravioli filling:


    • Combine all ingredients  and mix well. Season with salt and pepper.

    For sauce:


    • Place butter in pan over medium heat and cook until butter foams.
    • Add sage and pine nuts and cook until sage is crisp.
    • Add cooked ravioli and toss with parmesan cheese.