Homemade Cheese Ravioli with Ricotta Filling and Sage Butter

Name: Homemade Cheese Ravioli with Ricotta Filling and Sage Butter
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2½ cups (300 g) all-purpose flour (or 00 flour), plus extra for dusting; 3 whole (150 g) large eggs, at room temperature; 1 tablespoon (14 ml) extra-virgin olive oil; ½ teaspoon (3 g) fine salt; ¼ cup (40 g) semolina flour, for dusting the baking sheets (or use more all-purpose flour); 2 cups (450 g) whole-milk ricotta, drained 30 minutes in a sieve; ½ cup (50 g) Parmigiano-Reggiano, finely grated; 1 whole (18 g) large egg yolk; ¼ teaspoon (½ g) nutmeg, freshly grated; ½ teaspoon (3 g) fine salt; ¼ teaspoon (½ g) black pepper, freshly ground; ¼ cup (60 ml) water, cool, in a small bowl for sealing; 2 tablespoons (30 g) kosher salt, for the cooking water; 6 tablespoons (85 g) unsalted butter, cut into pieces; 12 whole (10 g) fresh sage leaves, whole, patted dry; ¼ cup (25 g) Parmigiano-Reggiano, finely grated, for serving

From the MyKitchenBank Kitchen

Tender fresh egg pasta pillows filled with creamy ricotta, Parmesan and a whisper of nutmeg, boiled briefly and tossed in nutty brown sage butter.

Prep: 1 hr 10 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 55 min
Makes: About 36 ravioli (4 servings of 9)

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Ingredients

4 servings

For the pasta dough
2½ cups (300 g) all-purpose flour (or 00 flour), plus extra for dusting
3 whole (150 g) large eggs, at room temperature
1 tablespoon (14 ml) extra-virgin olive oil
½ teaspoon (3 g) fine salt
¼ cup (40 g) semolina flour, for dusting the baking sheets (or use more all-purpose flour)
For the filling
2 cups (450 g) whole-milk ricotta, drained 30 minutes in a sieve
½ cup (50 g) Parmigiano-Reggiano, finely grated
1 whole (18 g) large egg yolk
¼ teaspoon (0.5 g) nutmeg, freshly grated
½ teaspoon (3 g) fine salt
¼ teaspoon (0.5 g) black pepper, freshly ground
For assembly
¼ cup (60 ml) water, cool, in a small bowl for sealing
For boiling
2 tablespoons (30 g) kosher salt, for the cooking water
For the sage butter
6 tablespoons (85 g) unsalted butter, cut into pieces
12 whole (10 g) fresh sage leaves, whole, patted dry
¼ cup (25 g) Parmigiano-Reggiano, finely grated, for serving

Equipment (10)

Large mixing bowl
Hand-crank pasta machine (or a long rolling pin)
Fine-mesh sieve set over a bowl
2 rimmed baking sheets, dusted with semolina
Ravioli cutter, pastry wheel or sharp knife
2½-inch (6 cm) round or fluted cutter (optional)
Small bowl of water and a pastry brush
Large pot, at least 6 quarts (5.5 L)
Slotted spoon or spider
Large 12-inch (30 cm) skillet

Steps

Before you start

Use whole-milk ricotta. Part-skim and watery ricotta make a loose filling that leaks out of the ravioli.
The dough needs 30 minutes to rest, so start the ricotta draining at the same time.
Clear a large work surface and lightly dust two rimmed baking sheets with semolina or flour for the finished ravioli.
This recipe uses a hand-crank pasta machine. If you use a rolling pin, see the tips.

1
Mix the dough
- Mound the flour and ½ teaspoon salt on a clean work surface (or in a large bowl) and make a well in the centre.
- Add the 3 eggs and the olive oil to the well.
- With a fork, beat the eggs, gradually pulling in flour from the inner edge, until a shaggy, thick paste forms.
- Then use your hands to bring everything together into a rough ball.
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Ready when: The dough holds together as a rough ball with few dry bits left.
Tip: If it is crumbly, wet your hands and knead in a teaspoon of water at a time. If sticky, dust with a little flour.
2
Knead the dough
- Knead the dough firmly with the heel of your hand, folding and turning it a quarter turn, for 8 to 10 minutes.
- Shape it into a disc.
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Ready when: The dough feels smooth, elastic and springs back slowly when pressed with a finger.
3
Rest dough, drain ricotta
- Wrap the dough tightly in plastic wrap and leave it at room temperature for 30 minutes.
- While it rests, spoon the ricotta into a fine-mesh sieve set over a bowl and let it drain.
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Ready when: The rested dough stretches easily when pulled gently; the bowl under the ricotta holds a few tablespoons of liquid.
Tip: Don't skip the rest. Unrested dough fights the rolling pin and tears.
4
Make the filling
- Discard the drained liquid.
- In a bowl, stir the drained ricotta with ½ cup (50 g) Parmigiano, the egg yolk, nutmeg, ½ teaspoon salt and the pepper until smooth and evenly mixed.
- Taste and add a pinch more salt if needed.
- Scrape the filling into a zip-top bag, press out the air, and snip off a corner (about ½ inch / 1 cm) to make a piping bag.
- Refrigerate until needed.
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Ready when: The filling is thick and creamy, holds a soft mound on a spoon, and is not runny.
Tip: The nutmeg should be a background note. Too much tastes medicinal.
5
Roll the pasta sheets
- Cut the dough into 4 pieces and keep the others covered.
- Flatten one piece into a rectangle and pass it through the widest setting of the pasta machine.
- Fold it in thirds like a letter and pass it through again.
- Then roll it through progressively narrower settings, dusting with flour if it sticks, until it is about 1/16 inch (1.5 mm) thick: setting 6 of 9 on most machines, thin enough to see your hand's shadow through it.
- You should have a sheet about 4 to 5 inches (10 to 12 cm) wide and 24 inches (60 cm) long.
- Lay it on a lightly floured surface and cover with a damp towel while you roll the others.
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Ready when: Sheets are silky, even, and you can faintly see your hand through them.
Tip: Work one sheet at a time and fill it right away. Dry sheets will not seal.
6
Pipe the filling
- Cut one sheet crosswise into two shorter lengths of about 12 inches (30 cm) so they are easier to handle.
- On one length, pipe or spoon 1-tablespoon (about 14 g) mounds of filling along the centre line, spaced about 2½ inches (6 cm) apart.
- Lightly brush water on the dough around each mound and in the gaps between them.
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Ready when: Mounds are evenly spaced, with a clear border of dough around each.
Tip: Don't overfill. More than a tablespoon makes the ravioli burst while boiling.
7
Seal and cut
- Lay a second pasta sheet of equal length over the filling.
- Starting at each mound, gently press the dough down around the filling, pushing out any trapped air with your fingertips, then press firmly to seal.
- Cut between the mounds with a ravioli cutter or a knife into 2½-inch (6 cm) squares, or stamp out rounds.
- Press the edges once more.
- Transfer to the semolina-dusted baking sheets in a single layer, not touching.
- Repeat with the remaining dough and filling to make about 36 ravioli.
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Ready when: Each ravioli is sealed with no air pockets, and the edges are flat and pressed tight.
Tip: Trapped air causes ravioli to balloon and burst in the water.
8
Boil the ravioli
- Bring 5 quarts (about 5 L) of water to a rolling boil in a large pot over high heat and stir in 2 tablespoons kosher salt.
- Reduce to a steady gentle boil and lower half the ravioli into the pot.
- Cook for 3 to 4 minutes.
- Lift out with a slotted spoon, letting excess water drain, onto a lightly oiled plate.
- Scoop out ½ cup (120 ml) of cooking water before you finish.
- Cook the second batch the same way.
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Ready when: The ravioli float to the top, the edges are tender (bite one to check), and the filling is hot throughout (160°F / 71°C).
Tip: A vigorous boil can tear the pasta. Keep it at a gentle, steady boil after adding.
9
Brown the sage butter
- While the second batch cooks, melt the butter in a 12-inch skillet over medium heat.
- Add the sage leaves and cook, swirling, for 2 to 3 minutes.
- Take the pan off the heat as soon as the butter smells nutty.
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Ready when: The butter foams, turns light golden brown with toasty brown flecks, and the sage leaves are crisp and darker green.
Tip: Butter goes from browned to burnt in seconds, so watch it closely.
10
Toss and serve
- Return the skillet to low heat.
- Add all the ravioli and 3 to 4 tablespoons of the reserved pasta water.
- Gently spoon the sauce over the ravioli and rock the pan for 30 to 60 seconds until the sauce looks glossy and lightly creamy.
- Divide among warmed plates, spoon over any sauce and sage, and sprinkle with the ¼ cup (25 g) Parmigiano.
- Serve immediately.
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Ready when: The sauce coats the ravioli in a thin glossy layer rather than pooling as oil.
Tip: Don't stir with a spoon, as it will break the ravioli. Rock the pan instead.

Good to know

Tips

No pasta machine: roll the dough out with a long rolling pin on a floured surface, one quarter at a time, as thin as you can, about 1/16 inch (1.5 mm) thick.
Dust the baking sheets with semolina rather than flour. It doesn't absorb moisture and stops the ravioli sticking.
Check one ravioli for doneness by biting the sealed edge: it should be tender with no raw, floury taste.
Serve with a simple tomato sauce instead of sage butter if you like, and keep the sauce warm so the ravioli don't wait.

Make ahead

"Assemble the ravioli through step 7, freeze them in a single layer on the baking sheet for 1 hour until solid, then transfer to a freezer bag. Cook straight from frozen, adding 1 to 2 minutes to the boiling time. Or refrigerate the filled ravioli on a semolina-dusted tray, uncovered, for up to 4 hours. The filling can be made 1 day ahead and kept covered in the fridge."

Storage & reheating

"Cooked ravioli keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or butter over medium-low heat for 3 to 4 minutes. Uncooked ravioli freeze for up to 2 months. Do not leave cooked or filled ravioli at room temperature for more than 2 hours."

Substitutions

all-purpose flour (or 00 flour) → 00 flour. Gives an especially silky, tender dough; use the same weight (300 g).
whole-milk ricotta → well-drained cottage cheese, blended smooth. Drain thoroughly and blend until smooth; the filling will be slightly tangier.
Parmigiano-Reggiano → Pecorino Romano. Saltier and sharper, so reduce the filling salt to ¼ teaspoon.
fresh sage leaves → fresh thyme sprigs or 2 tablespoons chopped fresh basil. Thyme browns in the butter; add basil at the end off the heat.