Homemade Ricotta Lemon Basil Ravioli with Sage Butter
Lemon Ravioli
Bright ricotta-lemon ravioli tossed in nutty brown butter and crisp sage for an elegant, simple meal.
This ravioli is one of my favorite ways to combine bright lemon and sweet basil with creamy ricotta — it feels both celebratory and reassuringly simple. Making the pasta by hand takes a bit of time, but the dough is forgiving and the result is tender pillows that soak up the brown butter perfectly.
Serve it for a cozy dinner or a small dinner party; the scent of sage frying in butter is irresistibly nostalgic, and the lemon keeps the dish lively. I love finishing with a little extra grated Parmesan and a crack of black pepper.
Nutrition (per serving)
Directions
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1
Make the dough: mound the flour on a work surface, make a well in the center and add eggs, olive oil and 1/2 tsp salt. Using a fork, break the eggs and gradually incorporate flour until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.
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2
While dough rests, make filling: in a bowl combine ricotta, Parmesan, lemon zest, lemon juice, chopped basil, egg yolk, 3/4 tsp salt and 1/2 tsp pepper. Taste and adjust salt or lemon as desired; filling should be flavorful but not runny.
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3
Roll the dough: divide dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1/16" thickness). Dust with semolina or flour to prevent sticking.
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4
Assemble ravioli: lay one pasta sheet on a floured surface, place teaspoon-sized mounds of filling about 1 1/2" apart. Brush around each mound with a little water, lay a second sheet over, gently press to seal and remove air pockets. Cut into squares or use a ravioli cutter. Press edges firmly to seal.
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5
Cook ravioli: bring a large pot of salted water to a boil. Cook ravioli in batches for 3–4 minutes until they float and are tender. Reserve 1/2 cup pasta water before draining.
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6
Make sage brown butter: in a large skillet over medium heat melt butter. Swirl occasionally until it foams and turns golden brown with a nutty aroma, 3–4 minutes. Add sage leaves and fry until crisp, 20–30 seconds. Remove skillet from heat.
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7
Finish: add drained ravioli to the skillet with brown butter, gently toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Scatter chopped toasted walnuts if using, extra basil and a grind of black pepper.
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8
Serve immediately with additional grated Parmesan at the table.
Ingredients
- All-purpose flour:2 1/2 cups
- Large eggs:3 pieces
- Olive oil:1 tbsp
- Salt (for dough):1/2 tsp
- Ricotta cheese (whole-milk):12 oz
- Freshly grated Parmesan:1/2 cup
- Lemon zest:1 1/2 tbsp
- Fresh lemon juice:1 tbsp
- Fresh basil, chopped:1/4 cup
- Egg yolk (for filling):1 pieces
- Salt (for filling):3/4 tsp
- Black pepper:1/2 tsp
- Unsalted butter:6 tbsp
- Fresh sage leaves:12 pieces
- Toasted walnuts, chopped (optional):1/4 cup
- Semolina or extra flour (for dusting):1/4 cup
Tips & Notes
- If you don't have a pasta machine, roll dough as thin as possible with a rolling pin and use extra flour to prevent sticking.
- Make the filling a day ahead to let flavors meld; refrigerate and bring to room temperature before assembling.
