Lemon Ricotta Ravioli with Brown Butter, Sage & Toasted Pine Nuts

🍝 Lemon Ricotta Ravioli with Brown Butter, Sage & Toasted Pine Nuts

🛒 Ingredients (Serves 3–4)

For the Ravioli Filling:

• 1 cup ricotta cheese (full-fat for best flavor)

• Zest of 1 lemon

• 1 tbsp lemon juice

• ¼ cup grated Parmesan cheese

• 1 egg yolk

• ¼ tsp salt

• ¼ tsp black pepper

• ¼ tsp garlic powder (optional)

For the Pasta (or use store-bought fresh ravioli sheets):

• 2 cups all-purpose flour

• 2 large eggs

• 1 tbsp olive oil

• Pinch of salt

• 2–3 tbsp water (if needed)

For the Sauce:

• 4 tbsp unsalted butter

• 10–12 fresh sage leaves

• 3 tbsp pine nuts

• 1 clove garlic, minced (optional)

• Salt to taste

• Black pepper to taste

Garnish:

• Extra Parmesan

• Lemon zest

• Fresh parsley (optional)

👩‍🍳 Instructions

Step 1: Make the Filling

1. In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, egg yolk, salt, pepper, and garlic powder.

2. Chill for 15–20 minutes for easier filling.

Step 2: Prepare Pasta Dough (Skip if using store-bought)

1. Place flour on a clean surface, make a well.

2. Add eggs, olive oil, and salt.

3. Mix and knead for 8–10 minutes until smooth.

4. Wrap and rest for 30 minutes.

5. Roll thin using a pasta roller or rolling pin.

Step 3: Assemble Ravioli

1. Place small spoonfuls of filling on one sheet of pasta.

2. Brush edges with water.

3. Cover with another sheet.

4. Press around filling and cut into squares.

5. Seal edges well.

Step 4: Cook Ravioli

1. Boil salted water.

2. Add ravioli and cook for 2–3 minutes (until they float).

3. Drain gently.

Step 5: Brown Butter Sauce

1. In a pan, melt butter over medium heat.

2. Let it foam and turn golden brown.

3. Add sage leaves and garlic.

4. Toss in pine nuts and toast for 1 minute.

5. Add cooked ravioli and gently coat.

Step 6: Serve

1. Plate ravioli.

2. Spoon extra brown butter sauce on top.

3. Garnish with Parmesan, lemon zest, and herbs.

❓ Q & A

Q1: Can I use store-bought ravioli?

Yes! Use cheese or lemon-flavored ravioli for best results.

Q2: Can I make this ahead of time?

Yes! Uncooked ravioli can be frozen for up to 1 month.

Q3: Can I make it egg-free?

Yes! Skip egg yolk and use thick ricotta with extra Parmesan.

Q4: What can I substitute for pine nuts?

Walnuts, almonds, or hazelnuts work beautifully.