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
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Open the appInstructions
Step 1
Mound flour on a clean counter. Make a well in the center and crack eggs into it.
Step 2
Beat eggs lightly with a fork, then gradually draw flour into the well, mixing until shaggy.
Step 3
Knead dough 8 minutes until smooth and elastic. Add salt partway through. Wrap; rest 15 minutes.
Step 4
Combine ricotta, Parmigiano, nutmeg, salt, and pepper in a bowl until creamy.
Step 5
Roll dough thin (about 1/16 inch) between parchment. Work in batches if needed.
Step 6
Cut dough into 2-inch squares. Place 1 tsp filling on half; fold diagonally; seal edges.
Step 7
Bring salted water to boil in a large pot. Add ravioli; cook 3–4 minutes until they float plus 1 minute more.
Step 8
Warm butter and sage in a small skillet over medium heat until fragrant, ~2 minutes.
Step 9
Lift ravioli with a slotted spoon directly into the sage butter. Toss gently.
Step 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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