Description
Authentic homemade ricotta ravioli features delicate fresh pasta filled with creamy ricotta, Parmesan, parsley, and a hint of nutmeg. Tossed in fragrant browned sage butter, this classic Italian dish is comforting, elegant, and perfect for special occasions or family dinners.
Ingredients
For the Homemade Pasta Dough:
300 g all-purpose flour
3 large eggs
1 teaspoon olive oil
1/2 teaspoon salt
For the Ricotta Filling:
250 g whole-milk ricotta cheese, well drained
50 g finely grated Parmesan cheese
1 large egg yolk
2 tablespoons finely chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For Assembly and Sage Butter Sauce:
Semolina flour, for dusting
60 g unsalted butter
8 fresh sage leaves
Extra grated Parmesan, for serving
Instructions
- Prepare the pasta dough: Place the all-purpose flour on a clean work surface and form a deep well in the center. Add the eggs, olive oil, and salt. Beat the eggs gently with a fork while gradually incorporating flour from the edges until a rough dough forms.
- Knead and rest the dough: Knead the dough by hand for 8–10 minutes until smooth, elastic, and slightly firm. Dust with a little flour if sticky. Wrap tightly and let rest at room temperature for 30 minutes to relax the gluten.
- Prepare the ricotta filling: In a medium bowl, combine the well-drained ricotta, grated Parmesan, egg yolk, chopped parsley, nutmeg, salt, and black pepper. Mix until creamy and evenly combined. Refrigerate while preparing the pasta sheets.
- Roll out the pasta: Divide the rested dough into four equal portions. Keep unused portions covered. Flatten one portion and pass it through a pasta machine, starting at the widest setting. Gradually reduce the thickness until the pasta is thin enough to see the outline of your hand through it. Repeat with the remaining dough.
- Add the filling: Place a thin pasta sheet on a lightly semolina-dusted work surface. Arrange small teaspoon-sized mounds of ricotta filling along one half of the sheet, leaving approximately 4 cm between each mound. Avoid overfilling.
- Shape and seal the ravioli: Lightly moisten the pasta around each mound with water. Fold the empty half of the sheet over the filling. Press gently around each mound to remove trapped air and seal the edges. Cut into individual squares using a ravioli cutter or sharp knife. Transfer to a semolina-dusted tray and repeat with the remaining dough and filling.
- Cook the ravioli: Bring a large pot of generously salted water to a gentle boil. Add the ravioli in batches without overcrowding. Cook for approximately 3–4 minutes, until tender and floating. Avoid vigorous boiling to prevent the delicate pasta from breaking.
- Prepare the browned sage butter: While the ravioli cook, melt the unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter becomes lightly golden brown and develops a nutty aroma. Reduce the heat if necessary to prevent burning.
- Toss and serve: Using a slotted spoon, carefully transfer the cooked ravioli into the skillet with the browned sage butter. Toss gently until evenly coated. Add a small splash of pasta cooking water if needed. Serve immediately with extra grated Parmesan and freshly ground black pepper.
Notes
Drain the ricotta: Use well-drained whole-milk ricotta to prevent excess moisture from weakening the pasta and making the ravioli difficult to seal.
Use fresh Parmesan: Freshly grated Parmesan provides a smoother filling and richer savory flavor.
Rest the dough: Allow the pasta dough to rest for 30 minutes before rolling to make it easier to stretch into thin sheets.
Without a pasta machine: Use a rolling pin to roll the dough into very thin, evenly sized sheets.
Prevent bursting: Avoid overfilling, remove trapped air, seal the edges firmly, and cook in gently boiling water.
Prevent sticking: Dust the work surface and trays with semolina flour and arrange freshly shaped ravioli in a single layer.
Spinach variation: Add finely chopped, cooked spinach to the ricotta filling after squeezing out excess moisture.
Lemon variation: Add finely grated lemon zest to the filling for a bright, refreshing flavor.
Mushroom variation: Mix cooled, sautéed finely chopped mushrooms into the ricotta filling for a deeper, earthy flavor.
Herb variation: Replace parsley with fresh basil for a fragrant summer-inspired filling.
Alternative sauce: Substitute the browned sage butter with homemade tomato basil sauce, lemon butter sauce, or a light Parmesan cream sauce.
Walnut topping: Sprinkle toasted, chopped walnuts over the finished ravioli for additional crunch.
Refrigerating uncooked ravioli: Arrange in a single layer on a semolina-dusted tray, cover, and refrigerate promptly. Cook within 24 hours.
Freezing: Freeze uncooked ravioli in a single layer until firm, then transfer to airtight freezer-safe containers or bags. Use within 1–2 months for best quality.
Cooking from frozen: Add frozen ravioli directly to gently boiling salted water without thawing. Allow a few extra minutes and cook thoroughly.
Storing leftovers: Refrigerate cooked ravioli in an airtight container within two hours of cooking. Store at 4°C (40°F) or below and consume within 3–4 days.
Reheating: Warm cooked ravioli gently in a skillet over low to medium-low heat with a little butter or water until thoroughly heated to 74°C (165°F).
Serving suggestion: Serve immediately with extra Parmesan and freshly ground black pepper. Pair with a fresh green salad or roasted vegetables.
Timing: Allow extra preparation time if making homemade ravioli for the first time, especially for rolling and shaping.
Nutrition: Nutritional values are approximate per serving and may vary depending on ingredient brands, portion sizes, and optional toppings.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Homemade Pasta, Boiling, Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 255 mg
