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Savory Brown Butter Sage Ravioli with Crunchy Walnuts

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This recipe features homemade ravioli filled with a creamy ricotta and sage mixture, served with a nutty brown butter sage sauce and crunchy toasted walnuts. It’s a comforting yet elegant dish perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 2 large eggs, room temperature
  • 1 tbsp olive oil
  • ½ tsp salt (for dough)
  • 1 cup (250g) ricotta cheese, whole milk preferred
  • ½ cup (50g) Parmesan cheese, finely grated
  • 10 fresh sage leaves, finely chopped (for filling)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 6 tbsp (85g) unsalted butter
  • 8–10 fresh sage leaves (whole, for sauce)
  • ½ cup (60g) walnuts, roughly chopped and toasted
  • Pinch of salt (for sauce)
  • Freshly ground black pepper, to taste (for sauce)

Instructions

  1. Make the Dough: In a large bowl, combine sifted flour and salt. Create a well in the center and crack in eggs, then add olive oil. Mix gradually until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
  2. Prepare the Filling: Mix ricotta, Parmesan, finely chopped sage, nutmeg, salt, and pepper in a bowl. Adjust seasoning to taste.
  3. Roll Out the Dough: Divide dough into two portions. Roll one portion out on a floured surface or pasta machine to about 1/16 inch (1.5 mm) thickness. Keep the other portion covered.
  4. Form the Ravioli: Place small spoonfuls (~1 tsp) of filling spaced evenly on rolled dough. Brush around each dollop with water. Lay second dough sheet over and press to seal, removing air bubbles. Cut into individual ravioli squares or rectangles.
  5. Cook the Ravioli: Boil salted water in a large pot. Cook ravioli in batches for 2-3 minutes or until they float. Remove with slotted spoon and keep warm.
  6. Prepare the Brown Butter Sage Sauce: Melt butter in a skillet over medium heat. Cook slowly until butter foams and turns golden brown with nutty aroma (~4-5 minutes). Add whole sage leaves and cook until crisp (~1 minute). Stir in toasted walnuts, salt, and pepper.
  7. Combine and Serve: Toss cooked ravioli gently in the brown butter sage sauce to coat. Serve immediately, garnished with extra Parmesan and toasted walnuts if desired.

Notes

Watch the brown butter closely to avoid burning; the nutty aroma signals readiness. Press ravioli edges firmly to prevent leaks. Toast walnuts separately for best crunch. Dough resting is essential for elasticity. For gluten-free, use gluten-free pasta flour blend. For dairy-free, substitute ricotta with cashew cheese and butter with vegan butter.

Nutrition

Keywords: ravioli, brown butter, sage, walnuts, homemade pasta, Italian, comfort food, vegetarian

Find it online: https://lucastable.com/savory-brown-butter-sage-ravioli-recipe-with-crunchy-walnuts-easy-and-perfect/