Brown Butter and Sage Ravioli

ravioli recipe


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.
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