A refined Italian pasta featuring ricotta-and-spinach ravioli finished with browned butter, fragrant sage, fresh lemon, and Parmigiano-Reggiano. Simple ingredients create an elegant and deeply satisfying dish.
Ingredients (Serves 4)
- 500g fresh ricotta and spinach ravioli
- 80g unsalted butter
- 10–12 fresh sage leaves
- Zest of 1 unwaxed lemon
- 60g Parmigiano-Reggiano, finely grated
- ½ cup reserved pasta water
- Salt, for the pasta water
- Freshly ground black pepper
Instructions
1. Prepare the Sage Butter
Place the butter in a large skillet over medium-low heat.
Once melted, add the sage leaves and cook gently until the butter becomes lightly golden and develops a nutty aroma. The sage should become fragrant and slightly crisp.
Be careful not to burn the butter.
2. Cook the Ravioli
Bring a large pot of salted water to a gentle boil.
Add the fresh ravioli and cook according to the package directions, usually 3–4 minutes, or until they float and the pasta is tender.
Reserve about ½ cup of pasta water before draining.
3. Combine
Transfer the ravioli carefully into the skillet with the sage butter.
Add a small splash of reserved pasta water and gently move the pan to coat the ravioli without breaking them.
4. Finish the Sauce
Remove the skillet from direct heat.
Add the freshly grated Parmigiano-Reggiano and a little lemon zest.
Gently toss or spoon the sauce over the ravioli until the butter, cheese, and pasta water create a light, glossy coating.
5. Serve
Arrange the ravioli on warm plates.
Spoon the browned sage butter over the top and finish with Parmigiano-Reggiano, fresh lemon zest, crispy sage leaves, and freshly ground black pepper.
Chef’s Tip 🇮🇹
Keep the sauce simple. The butter should become hazelnut-golden, not dark brown, and the lemon zest should be added near the end so its aroma remains fresh. Avoid adding heavy cream—the delicate ravioli filling should remain the star of the dish.
Final result: Delicate ravioli filled with creamy ricotta and spinach, coated in nutty browned butter and aromatic sage with a bright touch of fresh lemon and Parmigiano-Reggiano. 🍋🌿🍝
