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Savory Ravioli with Brown Butter Sage Sauce

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A comforting Italian dish featuring tender homemade ravioli filled with ricotta and spinach, served with a nutty brown butter sage sauce. Perfect for an elegant yet easy dinner.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine sea salt
  • 1 cup (250g) ricotta cheese, well drained
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (75g) cooked spinach, squeezed dry and chopped
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 6 tablespoons (85g) unsalted butter
  • 12 fresh sage leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Grated Parmesan, for serving

Instructions

  1. Make the dough: In a large bowl, pile the flour and make a well in the center. Crack in the eggs, add olive oil and salt. Using a fork, gently beat the eggs, gradually drawing in flour from the edges until a shaggy dough forms (about 5 minutes).
  2. Knead the dough: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. It should feel slightly tacky but not sticky. If too dry, add a teaspoon of water; if too sticky, dust with more flour. Wrap in plastic wrap and let rest for at least 30 minutes.
  3. Prepare the filling: In a bowl, combine ricotta, Parmesan, cooked spinach, garlic, salt, pepper, and nutmeg if using. Mix until smooth and creamy. Set aside.
  4. Roll out the dough: Divide rested dough into two equal portions. On a floured surface or pasta mat, roll each piece into a thin rectangle about 1/16 inch (2 mm) thick. If using a pasta machine, start at the thickest setting and gradually roll thinner.
  5. Assemble the ravioli: Place small spoonfuls (about 1 teaspoon or 5ml) of filling evenly spaced on one sheet of dough, about 1 inch (2.5 cm) apart. Brush a little water around the filling mounds to help seal. Lay the second sheet of dough over the top and gently press down around each mound to seal out air. Cut individual ravioli with a cutter or sharp knife. Press edges with a fork to seal completely.
  6. Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches, stirring gently to prevent sticking. Cook for 3-4 minutes or until they float to the surface and feel tender but firm. Remove with a slotted spoon and drain well.
  7. Make the brown butter sage sauce: While ravioli cooks, melt butter in a skillet over medium heat. Cook until it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Add sage leaves and fry until crispy (about 1 minute). Season with salt and pepper.
  8. Toss and serve: Add cooked ravioli to the skillet and gently toss to coat in the brown butter sage sauce. Serve immediately with a generous sprinkle of grated Parmesan.

Notes

Resting the dough for at least 30 minutes is key for easier rolling and shaping. Watch the butter carefully when making the brown butter sauce to avoid burning; it should smell nutty, not bitter. Seal ravioli edges well to prevent leaks during cooking. You can use store-bought ravioli for convenience. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use vegan butter and ricotta alternatives.

Nutrition

Keywords: ravioli, brown butter sage sauce, homemade pasta, Italian dinner, ricotta spinach filling, easy dinner recipe, comfort food

Find it online: https://flurpchef.com/savory-ravioli-with-brown-butter-sage-sauce-easy-homemade-recipe-for-perfect-dinner/