Lemon Ricotta Ravioli with Brown Butter, Sage & Toasted Pine Nuts
🛒 Ingredients (Serves 3–4)
For the Ravioli Filling:
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1½ cups whole milk ricotta cheese
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Zest of 1 large lemon
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1½ tbsp fresh lemon juice
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¼ cup grated Parmesan cheese
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¼ tsp salt
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¼ tsp black pepper
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1 egg yolk
For the Pasta:
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1 package fresh ravioli dough (or 24–30 square pasta sheets)
For the Brown Butter Sauce:
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6 tbsp unsalted butter
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8–10 fresh sage leaves
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3 tbsp pine nuts
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Pinch of salt
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Optional: extra Parmesan for serving
👩🍳 Instructions
1️⃣ Make the Filling
In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, pepper, and egg yolk.
Stir until smooth and creamy.
2️⃣ Assemble the Ravioli
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Lay out pasta sheets.
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Add 1 tablespoon filling in the center of each square.
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Lightly brush edges with water.
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Fold over and press firmly to seal (remove air pockets).
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Use a fork to crimp edges.
3️⃣ Toast the Pine Nuts
In a dry pan over medium heat, toast pine nuts 2–3 minutes until golden.
Remove and set aside.
4️⃣ Cook the Ravioli
Boil salted water.
Cook ravioli 3–4 minutes (until they float).
Reserve ¼ cup pasta water before draining.
5️⃣ Make Brown Butter Sauce
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In a skillet, melt butter over medium heat.
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Cook until butter turns golden brown and smells nutty (about 3–5 minutes).
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Add sage leaves and cook 30 seconds until crispy.
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Add a splash of reserved pasta water to create a silky sauce.
6️⃣ Combine
Add drained ravioli to the skillet.
Gently toss to coat in brown butter sauce.
Top with toasted pine nuts and extra Parmesan.
❓ Q & A
Q: Can I use store-bought ravioli?
Yes! Cheese ravioli works great—just toss in the lemon brown butter sauce.
Q: How do I know when butter is browned?
It turns golden brown with tiny brown specks and smells nutty. Don’t let it burn.
Q: Can I freeze these ravioli?
Yes. Freeze on a tray first, then transfer to a bag. Cook directly from frozen.
Q: What can I substitute for pine nuts?
Chopped almonds or walnuts work well.
Q: How can I make it lighter?
Use part-skim ricotta and reduce butter slightly.