🍋🧀 Lemon Ricotta Ravioli with Brown Butter, Sage & Toasted Pine Nuts
Mediterranean-Inspired Italian Classic
🌿 Description
This Lemon Ricotta Ravioli is a refined Mediterranean-style pasta dish that celebrates simplicity and quality ingredients. Delicate homemade ravioli are filled with creamy ricotta and fresh lemon zest, then tossed in nutty brown butter, crisp sage leaves, and toasted pine nuts. The result is light, aromatic, and elegant—perfect for special dinners or a comforting yet sophisticated meal.
🛒 Ingredients (Serves 4)
Ravioli Dough
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2 cups all-purpose or “00” flour
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2 large eggs
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1 tbsp extra-virgin olive oil
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Pinch of salt
Lemon Ricotta Filling
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1½ cups whole-milk ricotta (well drained)
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Zest of 1 large lemon
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2 tbsp freshly grated Parmesan cheese
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1 tbsp extra-virgin olive oil
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¼ tsp salt
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¼ tsp black pepper
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Pinch of nutmeg (optional)
Sauce & Topping
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6 tbsp unsalted butter
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10–12 fresh sage leaves
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¼ cup pine nuts
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Extra Parmesan, for serving
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Freshly ground black pepper
👩🍳 Instructions
1️⃣ Make the Pasta Dough
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Mound flour on a clean surface; make a well in the center.
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Add eggs, olive oil, and salt.
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Gradually mix flour into eggs, then knead 8–10 minutes until smooth.
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Wrap and rest at room temperature for 30 minutes.
2️⃣ Prepare the Filling
In a bowl, combine ricotta, lemon zest, Parmesan, olive oil, salt, pepper, and nutmeg. Mix until smooth. Chill briefly.
3️⃣ Roll & Fill Ravioli
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Roll dough thin (by hand or pasta machine).
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Place teaspoons of filling spaced evenly on one sheet.
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Cover with another sheet, press out air, and cut ravioli.
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Seal edges well.
4️⃣ Toast Pine Nuts
In a dry pan over medium heat, toast pine nuts until golden. Set aside.
5️⃣ Cook Ravioli
Boil in salted water 2–3 minutes until they float. Remove gently.
6️⃣ Make Brown Butter Sauce
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Melt butter in a skillet over medium heat.
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Add sage leaves; cook until butter turns golden and nutty.
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Remove from heat immediately.
7️⃣ Assemble
Toss ravioli gently with brown butter and sage. Top with pine nuts, Parmesan, and black pepper.
🍽️ Serving Suggestions
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Pair with a simple arugula salad with lemon vinaigrette
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Serve with crusty whole-grain bread
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Enjoy with a light white wine or sparkling water with citrus
❓ Q & A
Q: Can I use store-bought ravioli?
A: Yes—choose ricotta or lemon ricotta ravioli and prepare the sauce as written.
Q: Is this dish heavy?
A: No. Lemon zest and ricotta keep it light and fresh despite the butter.
Q: Can I substitute butter?
A: You may use olive oil, but the nutty brown butter is traditional and adds depth.
Q: Can I make ravioli ahead of time?
A: Yes. Freeze uncooked ravioli for up to 1 month.
Q: Are pine nuts necessary?
A: They add texture and Mediterranean flavor, but walnuts or almonds also work.
