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Perfect Heart Shaped Ravioli Recipe with Easy Sage Brown Butter Sauce

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This recipe features tender heart-shaped ravioli filled with a creamy ricotta and spinach mixture, served with a rich and nutty sage brown butter sauce. It’s quick, approachable, and perfect for romantic meals or special occasions.

Ingredients

Scale
  • 2 cups (about 250g) all-purpose flour
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup (250g) ricotta cheese, well-drained
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (about 30g) fresh spinach, chopped and lightly sautéed (optional)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • ½ cup (115g) unsalted butter
  • 10–12 fresh sage leaves
  • Freshly ground black pepper, to taste
  • Pinch of salt

Instructions

  1. Make the pasta dough: Place 2 cups (250g) of all-purpose flour on a clean surface, forming a mound. Create a well in the center and crack 3 large eggs into it. Add 1 tablespoon olive oil and a pinch of salt. Using a fork, gently whisk the eggs and oil, gradually incorporating flour from the edges. When the dough starts coming together, knead it with your hands for about 8-10 minutes until smooth and elastic. If it’s too sticky, sprinkle a bit more flour. Wrap the dough in plastic wrap and let it…
  2. Prepare the filling: While the dough rests, sauté chopped spinach with minced garlic in a teaspoon of olive oil until just wilted (about 2 minutes). Let cool, then mix with 1 cup (250g) ricotta, ½ cup (50g) grated Parmesan, a pinch of nutmeg, salt, and pepper. Taste and adjust seasoning. The filling should be creamy but not runny.
  3. Roll out the dough: Divide the rested dough into two portions. On a floured surface (or using a pasta machine), roll each portion into thin sheets about 1/16 inch (1.5mm) thick. Keep the sheets covered with a damp cloth to prevent drying.
  4. Assemble the ravioli: Place one sheet on your work surface. Drop small spoonfuls (about 1 teaspoon) of filling spaced evenly apart (about 1.5 inches / 4 cm apart). Brush around the filling dollops with water to help seal. Carefully place the second dough sheet over the first. Press gently around each mound to seal, pushing out any air pockets. Use the heart-shaped cutter to cut out individual ravioli. Press edges with a fork or ravioli stamp to secure. Place the ravioli on a floured tray to avoi…
  5. Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli in batches, cooking for 3-4 minutes or until they float to the surface and feel tender but still hold their shape. Use a slotted spoon to remove and drain.
  6. Make the sage brown butter sauce: In a skillet over medium heat, melt ½ cup (115g) unsalted butter. Let it cook, swirling occasionally, until it turns golden brown and smells nutty (about 3-5 minutes). Add fresh sage leaves and cook until they crisp up, about 1 minute. Turn off the heat, season with salt and freshly ground pepper.
  7. Serve: Toss the cooked ravioli gently in the sage brown butter sauce, making sure each piece is coated. Serve immediately with a sprinkle of extra Parmesan if desired.

Notes

Do not overcrowd the boiling water; cook ravioli in small batches to prevent sticking. Watch the butter closely when making brown butter to avoid burning. Resting the dough is key for tender pasta. Ravioli can be frozen after flash freezing on a baking sheet for up to 2 months. If you don’t have a heart-shaped cutter, use a knife or other shapes.

Nutrition

Keywords: heart shaped ravioli, sage brown butter sauce, homemade pasta, ricotta ravioli, romantic dinner, easy pasta recipe, Valentine’s Day recipe

Find it online: https://bitefuljoy.com/perfect-heart-shaped-ravioli-recipe-with-easy-sage-brown-butter-sauce/