Ricotta And Sage Ravioli Recipe

Inspired by La Lanterna

Time1h 15m

Serves4

Large pockets of perfectly al dente pasta covered in a rich sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Make a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
2
Prepare the Filling
In a bowl, combine the ricotta, chopped sage, grated Parmesan, salt, and black pepper. Mix until well combined.
3
Roll Out the Dough
Divide the dough into quarters. Roll out each piece as thin as possible on a floured surface or using a pasta machine.
4
Form the Ravioli
Place teaspoons of filling on one half of the rolled-out dough, leaving space between each. Fold the other half over and press down to seal, ensuring no air is trapped inside. Cut into squares or circles.
5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
6
Make the Sauce
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until they are crispy. Add the cooked ravioli to the skillet and toss gently to coat.
7
Serve
Plate the ravioli and sprinkle with additional Parmesan cheese before serving.