Rustic Ricotta Ravioli in a Brown Butter Sage Sauce

The Black Cat Kitchen
by The Black Cat Kitchen
4 servings
1 hr 15 min

My friends, I am here to promise you something. There are few things more decadent in life than indulging in the making and eating of fresh, homemade, pasta. Maybe add a glass of wine, a new mystery, and a bath and you've got the best night ever (true introvert status, here). Assuming you eat carbs, gluten, and dairy...please continue forward icon

Yes, homemade pasta is a "process." But, it's really not that intense. I have dealt with more finicky cupcake recipes than fresh pasta. It is simple--3 ingredients. Well, 4 if you count the salt. The rest is up to you. I think simple toppings on fresh pasta are the best. You spent so much time kneading and rolling that you should want to show off that pasta!

I decided to highlight this time around with ravioli. A simple ricotta filling and a brown butter sauce. The only *extra* flavors is some fresh sage added to the brown butter sauce. It is the perfect compliment and oh so *autumnal*

For this recipe, I am not using fancy tools. It is just a surface and elbow grease using a rolling pin. I want to make fresh pasta approachable for anyone. Trust me, you do not need a pasta maker to have fresh pasta.

I hope you give it a shot, and if this is your first time making pasta, please don't be intimidated. Just prepare to get a little messy with the flour icon

Check out my other recipes here:

Rustic Ricotta Ravioli in a Brown Butter Sage Sauce
Recipe details
  • 4  servings
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
Show Nutrition Info
Hide Nutrition Info
  • 4 large eggs at room temp
  • 2 1/2 C AP flour
  • 1 Tbsp olive oil
  • 1 tsp fine salt
  • 20 oz fresh ricotta cheese
  • 4 oz fresh parmesan, shredded
  • 2 tsp lemon juice
  • pinch salt and pepper
Brown Butter Sage Sauce
  • 8 Tbsp unsalted butter
  • 1/4 C fresh sage leaves
  • black pepper and salt to taste
Place AP flour on clean workspace (you'll need a fairly large space).
Make a well inside the flour and crack the 4 eggs into the center (almost like a little volcano).
Drizzle on the olive oil and salt to the top
Take a fork and *gently* begin to incorporate the eggs into the flour.
Keep mixing together, the dough will seem shaggy and dry at first. Keep working for a bit. If it is too dry, add a small splash of water, if it seems too wet, add a dash of flour. It will take 7-9 minutes of working the dough and kneading until it really starts to come together. Don't give up!
Once you have kneaded for 7-9 minutes the dough should feel velvety smooth. Roll the dough into a ball and tightly wrap with cling wrap and leave resting on the counter at room temp for 1 hour.
While the dough is resting, get your ricotta mixture and sauce prepped and ready.
Separate the dough into 4 chunks and cover the rest with cling wrap while you work with 1 at a time. Take 1/4 of the dough chunk and flatten a bit with your hands. Cover your workstation and rolling pin with flour. Roll, roll, roll! you want the dough to be super thin! Almost see-through level, but not breaking point.
This is where your creativity comes in. These are rustic! No need to measure or be perfect. I think it's fun when the raviolis are different shapes--So: cut out two long strips of the rolled out dough approximately the same size (one will be bottom layer of ravioli and one the top). Dollop no more than a tsp amount of ricotta filling every few inches on one strip.
Dip your finger in water and run your damp finger along all edges of the rectangle strip. Place the other long strip over the top, sandwiching the ricotta filling.
Take your fingers and press the dough down around the mounds of ricotta to create a tight seal.
Use a knife to cut out squares of ravioli. Then take a fork and crimp the edges together. Set aside under a slightly damp paper towel.
Continue with the other 3 mounds until you use all the dough up!
Mix together your ricotta, salt, pepper, lemon, and shredded parmesan, set aside - this is your filling!
Add to the pasta as described in the pasta section.
Cook pasta in the salted boiling water for no more than 2 minutes. It does NOT need long and you don't want your filling to run out
Brown Butter Sage Sauce
Melt the butter in a saucepan, and begin to brown it, stirring constantly
Add the sage leaves and begin to get those crispy
Add salt and pepper to taste
After the Raviolis are boiled (no more than 2 minutes), toss them in the brown butter sauce with a dash of the reserved cooking water
Stir raviolis in for about 1 minute then remove from heat
Serve on a dish and drizzle with butter from the pan and top with more shaved parmesan if you want!
  • When you are combining the pasta dough into a ball, you can add a splash of water or dash of flour depending on how it is feeling. I promise after about 7 minutes of kneading it will come together and feel velvety smooth. Don't stop kneading until this time!
  • You do not need to boil fresh pasta for very long at all--I'm talking about 2 minutes, here.
  • There are little ravioli molds and stamps you can buy and use if you are looking for that perfect, symmetrical shape. Those are so pretty and work well. But, honestly I prefer a rustic look without the fuss of extra tools, so I use a fork for the edges!
  • Making ahead of time? More than a day, they need to be frozen. Do so by freezing separately on a cookie sheet and then once frozen, place into freezer safe bag or container. Cook in salted boiling water directly from freezer.
The Black Cat Kitchen
Want more details about this and other recipes? Check out more here!
  • Nancy Long Nancy Long on Oct 13, 2021

    I have been making my ravioli like this for 79 years and usually make 200 at a time I never cut my dough into strips just fold the bottom over the top place the dough about 2inches from bottom of dough fold it over press down and cut in between then have your friend , member of the family or yourself fork it they freeze perfectly I am in a nursing home and no able to cook anymore, as they won't let me in the kitchen, Just keep on folding dough over until time to roll out a new piece of dough, Have fun. and make good sauces to go over it. I am now 83plus.

    • See 3 previous
    • KB KB on Oct 19, 2022

      Thanks for sharing your experience! Hope the chef where you are living is taking your great tips! Keep on sharing with us!

  • Jen31496334 Jen31496334 on Oct 14, 2021

    The best lessons come from the most experienced teachers, especially when it comes to cooking