Lemon Ricotta Ravioli with Butter Sage

Name: Lemon Ricotta Ravioli with Butter Sage
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 cup ricotta cheese; Zest of 1 lemon; Salt to taste; 4 tablespoons unsalted butter; 8 fresh sage leaves; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: Global Flavors

I absolutely love making Lemon Ricotta Ravioli with Butter Sage when I want a dish that feels elegant yet comforting. The combination of creamy ricotta, bright lemon, and the aromatic sage brown butter creates a symphony of flavors that's simply irresistible. Rolling out the dough by hand adds an element of hands-on joy, and the result is well worth the effort. Whether for a special occasion or a cozy dinner at home, this dish always impresses and satisfies everyone at the table.

Created by

Margaret Hill

Last updated on 2026-01-10T01:31:14.879Z

When I first attempted to make these Lemon Ricotta Ravioli, I was surprised by the delightful results that came from such simple ingredients. The key is using freshly made pasta, which holds the filling beautifully and gives the dish a luxurious feel. I found that letting the dough rest makes it easier to roll out later, and the flavors really come alive when you combine them with the brown butter and sage.

Over the years, I've experimented with various filling ingredients, but the lemon zest is always my favorite for its brightness. It's amazing how just a hint of citrus can elevate the dish, cutting through the richness of the ricotta. Don’t skip the sage – it adds a wonderful earthy note that complements the ravioli perfectly.

        Why You'll Love This Recipe
        Zesty lemon flavor that brightens the dish
Creamy ricotta filling that melts in your mouth
Aromatic sage butter sauce that enhances every bite

      

Mastering the Pasta Dough

Making fresh pasta from scratch might seem intimidating, but it's a rewarding process. Using all-purpose flour is essential for achieving the right balance of elasticity and tenderness in the dough. When creating the well for the eggs, be sure it’s deep enough to contain the eggs as you gradually mix in the flour. Kneading is crucial; aim for a smooth and elastic texture, which typically takes about 5-7 minutes. Allowing the dough to rest is equally important as it relaxes the gluten, making it easier to roll out later.

If you find the dough a bit dry or crumbly, a teaspoon of water can help to bind it together. Conversely, if it's too sticky, try dusting it with a bit of flour while kneading. Remember to cut your dough into smaller portions for rolling—this makes it manageable and ensures even thickness across the ravioli sheets.

Perfecting Your Ravioli Filling

The ricotta filling is where the magic happens in this recipe. While whole milk ricotta is traditional, trying a lighter version can still yield a delicious texture; just make sure it’s well-drained to avoid watery filling. Zesting the lemon adds an aromatic brightness that cuts through the richness of the cheese. For an extra depth of flavor, consider adding a pinch of nutmeg or crushed garlic to the filling, which can elevate the overall taste of your ravioli.

When filling the ravioli, use a small spoon that comfortably fits within the square without overcrowding. Aim for about a teaspoon of filling per ravioli; too much can cause them to burst while cooking. Ensuring a good seal is paramount; if you do get air bubbles, gently press them out before sealing to avoid uneven cooking.

Serving Suggestions and Variations

This dish shines with the brown butter sage sauce, but there are plenty of variations to explore. For a touch of heat, adding a pinch of red pepper flakes to the browned butter can create a delightful contrast. Alternatively, a drizzle of homemade pesto or a sprinkle of toasted pine nuts can transform the dish into a vibrant meal. For those who prefer a lighter version, lightly tossing the ravioli with olive oil and a squeeze of lemon juice instead of butter can create a refreshing alternative.

If you're preparing this dish ahead of time, the uncooked ravioli can be frozen on a baking sheet before transferring them to a freezer bag for up to two months. When you’re ready to cook them, simply boil them from frozen; it may require an extra minute of cooking time. This makes it easy to impress guests or enjoy a cozy night in with minimal last-minute preparation.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1 cup ricotta cheese
Zest of 1 lemon
Salt to taste

For the Sauce

4 tablespoons unsalted butter
8 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese for serving

Mix the filling ingredients well before assembling the ravioli.

Instructions

Make the Pasta Dough

In a bowl, create a mound with the flour and make a well in the center. Crack the eggs into the well, and add a pinch of salt. Slowly incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

In a bowl, combine the ricotta cheese, lemon zest, and a pinch of salt. Mix until well incorporated and set aside.

Roll Out the Dough

Divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into squares about 3 inches by 3 inches.

Fill the Ravioli

Place a small spoonful of filling in the center of each square. Fold the dough over and press to seal, ensuring no air bubbles remain. Use a fork to crimp the edges.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns brown and the sage becomes crispy. Season with salt and pepper.

Combine and Serve

Add the cooked ravioli to the skillet with the brown butter and sage. Toss gently to coat. Serve with grated Parmesan cheese on top.

Enjoy your homemade ravioli with friends or family!

Pro Tips

For an even richer flavor, consider adding a pinch of nutmeg to the ricotta filling. Ensure your pasta sheets are thin for the best texture.

Storage Tips

Leftover cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat with a splash of water, covering with a lid to steam them through and restore moisture. Avoid using a microwave, as it can make the ravioli rubbery and dry.

For uncooked ravioli, the preferred method is freezing, which preserves the fresh texture better than refrigeration. Lay them flat on a baking sheet until firm, then transfer them to a freezer-safe bag. This method keeps them separated and prevents sticking, ensuring they maintain their shape during cooking.

Troubleshooting Common Issues

If your ravioli are falling apart while cooking, this usually signals that they weren't sealed properly. Make sure to press out any air and firmly crimp the edges. Using a fork for this step not only adds a decorative touch but also helps create a tight seal to prevent leaks.

Another common issue is the filling squeezing out during cooking. To mitigate this, allow the ravioli to rest for about 10 minutes before boiling; this helps to firm up the dough and keeps them from expanding too much in the water. For an unexpected burst of flavor, serve with a tangy arugula salad on the side for a fresh contrast.

Questions About Recipes

→ Can I use store-bought pasta?

Yes, store-bought pasta can save time but making your own gives the best texture and flavor.

→ How do I store leftover ravioli?

You can store uncooked ravioli in the fridge for up to 2 days or freeze them for later use.

→ What type of cheese can I use instead of ricotta?

Mascarpone or goat cheese can be great alternatives for a different flavor.

→ Can I make these ravioli vegan?

Yes, use plant-based ricotta and pasta to create a vegan version of this dish.