Lemon Ricotta Ravioli with Butter Sage

Name: Lemon Ricotta Ravioli with Butter Sage
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 teaspoon salt; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; Zest of 1 lemon; Salt and pepper to taste; 4 tablespoons unsalted butter; 8-10 fresh sage leaves

Highlighted under: Global Flavors

I absolutely adore making Lemon Ricotta Ravioli with Butter Sage. There's something incredibly satisfying about creating fresh pasta from scratch and filling it with a creamy, zesty ricotta mixture. Each bite bursts with delightful flavors that transport me to an Italian trattoria. The butter sage sauce adds a nutty richness that complements the lemon perfectly. Whether I'm cooking for a special occasion or just a cozy dinner at home, this dish never fails to impress. I can't wait to share this recipe with you!

Created by

Sabrina Holt

Last updated on 2026-01-07T12:37:12.653Z

When I first made Lemon Ricotta Ravioli with Butter Sage, I was amazed by how quickly the delicate pasta came together. I opted for a zesty ricotta filling, which combined perfectly with the earthy sage. Tip: Ensure your pasta dough is kneaded well for that perfect al dente texture!

As the noodles cook, I simmer the butter and fresh sage until the butter turns golden and aromatic, creating a luxurious sauce. This dish has become a family favorite, especially when served with a sprinkle of Parmesan and a hint of lemon zest!

        Why You'll Love This Recipe
        Fresh, handmade ravioli filled with creamy ricotta and zesty lemon.
A rich, nutty butter sage sauce that perfectly complements the pasta.
Impressive enough for dinner parties, yet simple enough for a weeknight meal.

      

The Art of Making Fresh Pasta

When it comes to making fresh pasta, the texture of the dough is crucial. After kneading for around 10 minutes, your dough should be smooth and elastic, without being sticky. If it feels too wet, a little additional flour can help. Allowing the dough to rest helps relax the gluten, making it easier to roll out later. I highly recommend covering the dough with plastic wrap to prevent it from drying out during this resting time.

Using a pasta machine can take your ravioli to the next level, resulting in thin, uniform sheets. If you don't have one, a rolling pin will suffice, though it requires a bit more elbow grease. Aim for sheets about 1/16 inch thick; this thickness ensures the ravioli cook evenly and remain tender yet durable enough to hold the filling. Experimenting with flour types can also change the flavor and texture, so don’t hesitate to try alternatives like semolina or whole wheat.

Filling and Sealing Ravioli

The filling for your ravioli is where the magic happens. The blend of ricotta cheese and Parmesan creates a creamy and flavorful center that balances beautifully with the lemon zest. Make sure to taste the filling before sealing it in the pasta; adjusting the seasoning here can elevate this dish significantly. If you're after a lighter filling, consider substituting part of the ricotta with mascarpone for an extra creamy texture without being too heavy.

Sealing the ravioli properly is essential to avoid any breakage during cooking. After placing the filling on the pasta sheet, it's important to moisten the edges with a little water before laying on the second sheet. This step activates the starches in the pasta and helps create a stronger bond. Press down firmly around the filling to ensure no air pockets remain which can cause the ravioli to burst open in the boiling water.

Ingredients

Gather these fresh ingredients before you start making your ravioli:

Dough Ingredients

2 cups all-purpose flour
3 large eggs
1 teaspoon salt

Filling Ingredients

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Zest of 1 lemon
Salt and pepper to taste

Sauce Ingredients

4 tablespoons unsalted butter
8-10 fresh sage leaves

Make sure to have some extra Parmesan cheese for serving!

Instructions

Follow these steps to create your delicious Lemon Ricotta Ravioli:

Prepare the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Using a fork, gradually mix the flour into the eggs until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Filling

In a bowl, mix the ricotta cheese, grated Parmesan, lemon zest, salt, and pepper. Stir until well combined. Set aside.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Aim for a thickness of about 1/16 inch.

Form the Ravioli

On one sheet of pasta, place small mounds of filling about 2 inches apart. Moisten the edges with water, then top with another sheet of pasta. Press down around the filling to seal and cut into individual ravioli.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.

Make the Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant. Toss in the cooked ravioli and gently coat them with the sauce.

Serve

Plate the ravioli and finish with a sprinkle of Parmesan and extra lemon zest, if desired.

Enjoy your homemade Lemon Ricotta Ravioli with Butter Sage!

Pro Tips

For an extra burst of flavor, try adding a pinch of nutmeg to the ricotta filling. It complements the lemon beautifully.

Serving Suggestions and Pairings

For a delightful presentation, consider garnishing your ravioli with thinly sliced lemon zest and additional grated Parmesan. A sprinkle of freshly cracked black pepper can add an aromatic touch that enhances the dish's flavor profile. You can also drizzle a little extra browned butter over the top for a visually appealing sheen and a burst of that nutty flavor from the sage.

Pair your Lemon Ricotta Ravioli with a light green salad dressed with a lemon vinaigrette. This will balance the richness of the ravioli while adding a refreshing contrast. A crisp white wine such as Pinot Grigio complements this dish beautifully and elevates the dining experience.

Storage and Make-Ahead Tips

If you're planning to make the ravioli ahead of time, you can freeze them before cooking. Arrange the uncooked ravioli in a single layer on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored this way for up to three months. There's no need to thaw before cooking; just add a couple of extra minutes to the cooking time when boiling.

Leftover cooked ravioli can also be stored in the refrigerator for up to three days. To reheat, simply toss them in the butter sage sauce over low heat until warmed through. Adding a splash of water can help revive the sauce and keep the ravioli from drying out.

Questions About Recipes

→ Can I use store-bought pasta instead?

Yes, store-bought fresh pasta can save time, but the flavor and texture of homemade pasta are unbeatable.

→ Is this dish vegetarian?

Yes, Lemon Ricotta Ravioli with Butter Sage is a vegetarian dish, making it suitable for meat-free meals.

→ How do I store leftover ravioli?

Store leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days. They can also be frozen for later use.

→ What can I serve with this dish?

This ravioli pairs nicely with a crisp salad or a light tomato sauce if you prefer more sauce.