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; 1/2 teaspoon salt; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; Zest of 1 lemon; Salt and pepper to taste; 1/2 cup unsalted butter; 10-12 fresh sage leaves; Salt to taste

Highlighted under: Comfort Table Favorites

I love making Lemon Ricotta Ravioli with Butter Sage because it combines fresh flavors and a creamy texture that makes my taste buds dance. The bright zing of lemon with the richness of ricotta creates a delightful filling that pairs perfectly with the buttery sage sauce. Every time I prepare this dish, I feel a sense of accomplishment, and it never fails to impress my guests. Plus, it's surprisingly simple to make, allowing me to focus on enjoying the meal with my family and friends.

Created by

Georgia Lane

Last updated on 2026-01-07T11:34:21.167Z

When I first decided to make Lemon Ricotta Ravioli, I didn't expect it to become a staple in my cooking repertoire. The combination of citrusy lemon and creamy ricotta provides an exceptional filling that tastes like a little bite of sunshine. I’ve experimented with different pasta dough recipes, and I find that a basic egg-based dough gives just the right balance of softness and firmness.

Pairing the ravioli with a simple butter sage sauce enhances the flavor without overpowering it. I learned that to achieve the perfect sage aroma, I heat the butter until it's just beginning to brown. This creates a nutty flavor that complements the lemon in a way that is truly delightful.

Why You'll Love This Recipe
Bright and refreshing lemon flavor that invigorates the palate
Creamy ricotta filling with a hint of sweetness
Elegant presentation that impresses guests for special occasions
A comforting dish that's easy enough for a weeknight meal

Understanding the Ingredients

The combination of ricotta cheese and Parmesan in the filling is crucial for achieving that creamy texture while also providing a savory depth. Ricotta contains moisture, contributing to the overall silkiness, while Parmesan adds a nutty flavor punch. If you want a lighter option, try using part-skim ricotta, but avoid nonfat varieties as they can lack flavor and creaminess.

When selecting lemons for this ravioli, look for those with a firm skin and a bright, vibrant color. The zest of the lemon is vital as it contains the essential oils that impart that refreshing citrus aroma; avoid using dry or rubbery lemons. Freshly grated zest will elevate the flavor far beyond what you could achieve with pre-packaged lemon zest.

Perfecting the Dough

Resting the pasta dough for 30 minutes is not just a waiting game; it allows the gluten to relax, which will make it much easier to roll out thinly without tearing. If your dough feels too dry, you can add a teaspoon of water during the kneading phase, but be careful not to overdo it, or you'll end up with sticky dough.

For a more intense flavor in your dough, consider incorporating a touch of semolina flour, which adds subtle nuttiness and texture. If you're short on all-purpose flour, you can substitute half with whole wheat flour for added nutrition, but be aware that this will change the flavor profile slightly.

Ingredients

For the Dough

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

For the Filling

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

For the Sauce

1/2 cup unsalted butter
10-12 fresh sage leaves
Salt to taste

Instructions

Make the Dough

On a clean surface, make a mound of flour and create a well in the center. Crack the eggs into the well, add salt, and gradually mix the flour into the eggs with a fork. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, combine the ricotta cheese, Parmesan, lemon zest, salt, and pepper. Mix until smooth and well combined.

Roll Out the Dough

Divide the dough in half and roll out each portion into thin sheets using a pasta machine or rolling pin, aiming for about 1/16 inch thickness.

Fill the Ravioli

Spoon small amounts of the filling onto one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water and cover with another sheet of dough. Press around the filling to seal, then cut out individual ravioli shapes.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float. Remove with a slotted spoon.

Make the Butter Sage Sauce

In a pan, melt the butter over medium heat until it turns golden brown. Add the sage leaves and cook for another minute until they become crispy.

Combine and Serve

Add the cooked ravioli to the butter sage sauce, gently tossing to coat. Serve immediately with extra Parmesan on top.

Pro Tips

For an extra zing, you can drizzle some fresh lemon juice over the ravioli right before serving.

Tips for Cooking and Serving

Cooking the ravioli until they float is a fantastic visual cue. This typically takes about 3-4 minutes in boiling salted water. However, to ensure they are cooked properly, taste one as they float; it should be tender yet firm without a doughy center. If using spinach or another filling with high moisture content, adjust cooking time slightly since they might require less time.

When it comes to serving, a sprinkle of freshly cracked black pepper can enhance the sage sauce's flavor profile. For an additional layer of flavor, consider garnishing with toasted pine nuts for crunch or even a dollop of fresh ricotta on top for creaminess.

Make-Ahead and Freezing

If you're planning to prepare this dish in advance, the dough can be made a day ahead and stored wrapped tightly in plastic in the refrigerator. For the ravioli, once assembled, they can be placed in a single layer on a baking sheet and frozen until firm, then transferred to airtight containers. They can be frozen for up to three months, making meal prep easy.

To cook homemade frozen ravioli, there's no need to thaw; simply add them directly to boiling salted water. They may take an extra minute or two to float, so keep an eye on them. This way, a homemade gourmet meal is always just a boil away!

Questions About Recipes

→ Can I use store-bought pasta for this recipe?

Yes, you can substitute store-bought pasta sheets if you're short on time; just make sure to adjust the cooking time.

→ How do I store leftover ravioli?

Store any uncooked ravioli in the freezer on a baking sheet, then transfer to a zip-top bag once frozen. Cooked ravioli can be refrigerated for up to two days.

→ What can I serve with Lemon Ricotta Ravioli?

A light salad with arugula or a side of garlic bread complements the dish beautifully.

→ Can I make the filling ahead of time?

Absolutely! The ricotta filling can be made a day in advance and stored in the refrigerator until you’re ready to assemble the ravioli.