🍋 Lemon Ricotta Ravioli with Brown Butter, Sage & Toasted Pine Nuts (Mediterranean Style)

This elegant pasta dish combines creamy ricotta, bright lemon zest, nutty brown butter, fragrant sage, and crunchy toasted pine nuts.

In true Mediterranean fashion, it focuses on quality ingredients, balanced portions, fresh herbs, and simple preparation — letting each flavor shine without heavy sauces.

It’s light yet comforting, perfect for a special dinner or weekend meal.

🌿 Why This Fits the Mediterranean Way

Uses fresh ricotta and olive oil
Balanced dairy (not overly heavy)
Fresh herbs instead of cream sauces
Nuts for healthy fats and texture
Simple, whole ingredients

🥟 Ingredients (Serves 4)

For the Ravioli Filling:

1½ cups whole-milk ricotta (well drained)
Zest of 1 large lemon
2 tablespoons freshly grated Parmesan
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon black pepper
Pinch of nutmeg (optional)

Pasta:

12–14 oz fresh ricotta ravioli (homemade or good-quality store-bought)

Brown Butter Sauce:

4 tablespoons unsalted butter
8–10 fresh sage leaves
2 tablespoons pine nuts
1 tablespoon olive oil
Fresh lemon juice (1–2 teaspoons, optional)
Extra Parmesan for serving

👩‍🍳 Instructions

1️⃣ Prepare Filling (If Making Homemade Ravioli)

Mix ricotta, lemon zest, Parmesan, olive oil, parsley, salt, pepper, and nutmeg.
Fill ravioli and seal well.

If using store-bought ravioli, skip this step.

2️⃣ Toast the Pine Nuts

In a dry pan over medium-low heat, toast pine nuts until golden (about 2–3 minutes).
Remove immediately to avoid burning.

3️⃣ Cook Ravioli

Bring salted water to a gentle boil.
Cook ravioli according to package instructions (usually 3–4 minutes for fresh).
Reserve ¼ cup pasta water before draining.

4️⃣ Make Brown Butter & Sage

In a large skillet, melt butter over medium heat.
Cook until it foams and turns golden brown with a nutty aroma (about 3–4 minutes).

Add sage leaves and cook until crisp (30 seconds).

Stir in olive oil and a small squeeze of lemon juice if desired.

5️⃣ Combine

Add cooked ravioli to the pan.
Gently toss with brown butter sauce, adding a splash of reserved pasta water if needed.

Sprinkle toasted pine nuts over the top.

6️⃣ Serve

Finish with extra Parmesan and cracked black pepper.

Serve immediately.

🌿 Flavor Profile

Creamy & delicate (ricotta)
Bright & citrusy (lemon zest)
Nutty & warm (brown butter + pine nuts)
Earthy & aromatic (sage)

🥗 Mediterranean Serving Ideas

Pair with:

Arugula salad with olive oil & balsamic
Grilled vegetables
Sparkling water with lemon

❓ Q & A

Q1: Can I make this lighter?

Yes:

Use 2 tablespoons butter + 2 tablespoons olive oil
Use part-skim ricotta
Serve smaller portions with extra greens

Q2: Can I use dried sage?

Fresh sage is best for crisping in butter.
If using dried, add only ¼ teaspoon and do not fry.

Q3: Can I make it ahead?

You can prepare the filling ahead.
Cook and sauce just before serving for best texture.

Q4: What can replace pine nuts?

Try:

Toasted almonds
Walnuts
Pistachios

Q5: Why brown the butter?

Browning creates a deep, nutty flavor that enhances the mild ricotta and lemon.

Q6: Can I make it vegan?