Homemade Ricotta Ravioli
Fresh egg pasta pockets filled with creamy ricotta, nutmeg, and Parmigiano, served in a simple sage butter sauce. Restaurant-quality ravioli in under 45 minutes, no pasta machine required.
- Total time
- 45 min
- Servings
- 2
- Calories
- 620
- Protein
- 24g
Ingredients
- 1.5 cups all-purpose flour
- 2 whole eggs
- ¼ tsp salt
- ¾ cup whole milk ricotta
- ¼ cup Parmigiano-Reggiano, grated
- ⅛ tsp nutmeg
- 1 pinch salt and black pepper
- 3 tbsp butter
- 8 whole fresh sage leaves
Instructions
- 1
Mound flour on a clean counter. Make a well in the center and crack eggs into it.
- 2
Beat eggs lightly with a fork, then gradually draw flour into the well, mixing until shaggy.
- 3
Knead dough 8 minutes until smooth and elastic. Add salt partway through. Wrap; rest 15 minutes.
- 4
Combine ricotta, Parmigiano, nutmeg, salt, and pepper in a bowl until creamy.
- 5
Roll dough thin (about 1/16 inch) between parchment. Work in batches if needed.
- 6
Cut dough into 2-inch squares. Place 1 tsp filling on half; fold diagonally; seal edges.
- 7
Bring salted water to boil in a large pot. Add ravioli; cook 3–4 minutes until they float plus 1 minute more.
- 8
Warm butter and sage in a small skillet over medium heat until fragrant, ~2 minutes.
- 9
Lift ravioli with a slotted spoon directly into the sage butter. Toss gently.
- 10
Divide between plates. Drizzle with pan sauce and top with fresh Parmigiano. Serve immediately.
Tools you’ll need
- cutting board
- fork
- rolling pin (or wine bottle)
- parchment paper
- chef's knife
- large pot
- slotted spoon
- small skillet
- bowls
- wooden spoon
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