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Savory Brown Butter Sage Ravioli Recipe with Toasted Pine Nuts

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A comforting and elegant homemade ravioli recipe featuring a creamy ricotta filling, brown butter sage sauce, and crunchy toasted pine nuts. Perfect for cozy dinners and easy enough for beginners.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup (250g) ricotta cheese, whole milk variety
  • ½ cup (50g) Parmesan cheese, finely grated
  • 2 tablespoons fresh sage leaves, chopped
  • 1 clove garlic, minced (optional)
  • Salt and black pepper, to taste
  • 6 tablespoons (85g) unsalted butter
  • 10–12 whole fresh sage leaves
  • ¼ cup (30g) toasted pine nuts
  • 1 teaspoon lemon zest
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Make the pasta dough: In a large bowl, combine sifted flour and salt. Create a well in the center and crack in eggs and olive oil. Whisk eggs gradually incorporating flour until rough dough forms (about 5 minutes). Knead dough on floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
  2. Prepare the filling: Mix ricotta, Parmesan, chopped sage, and minced garlic in a bowl. Season with salt and pepper. Adjust consistency if too wet by adding Parmesan. Set aside.
  3. Roll out the dough: Divide dough into two equal parts. Roll one portion into a thin rectangle about 1/16 inch (1.5 mm) thick. Keep second portion covered.
  4. Assemble ravioli: Place teaspoon-sized dollops of filling 1.5 inches (4 cm) apart on rolled dough. Brush around filling with water. Lay second dough sheet over top. Press to remove air pockets and seal edges. Cut individual ravioli with cutter or knife. Press edges with fork for seal and decoration.
  5. Cook ravioli: Boil salted water. Cook ravioli in batches for 3-4 minutes until they float and are tender. Remove with slotted spoon and drain.
  6. Make brown butter sage sauce: Melt butter in skillet over medium heat until golden brown and nutty (4-5 minutes). Add whole sage leaves and fry until crisp (about 1 minute). Remove leaves. Stir in toasted pine nuts and lemon zest. Season with salt and pepper.
  7. Serve: Toss cooked ravioli gently in brown butter sage sauce. Plate and garnish with crispy sage leaves and extra toasted pine nuts.

Notes

Keep a close eye on the butter as it browns to avoid burning. Rest dough for at least 30 minutes for easier rolling and better texture. Seal ravioli edges carefully to prevent bursting. Cook ravioli in batches to avoid sticking. Toast pine nuts carefully to avoid burning. Dough can be refrigerated for up to 24 hours before rolling. Ravioli can be frozen before cooking.

Nutrition

Keywords: ravioli, brown butter, sage, toasted pine nuts, homemade pasta, comfort food, easy dinner, Italian recipe

Find it online: https://sofiaspice.com/savory-brown-butter-sage-ravioli-recipe-with-toasted-pine-nuts-easy-and-perfect/