Heart-Shaped Ravioli Recipe: Easy Butter Sage Sauce for Special Occasions

There’s nothing quite like the sight of golden heart-shaped ravioli drifting through a pool of glistening butter sage sauce—the aroma of nutty brown butter mingling with earthy fresh sage fills the kitchen, and you feel that warm anticipation right behind your ribs. The first time I rolled out these little hearts, flour dusted my nose and the kitchen was a happy mess; I was making them for Valentine’s Day, but, honestly, they’ve become a year-round request. I remember pausing, hands covered in dough, just watching those pillowy ravioli puff up as they cooked—knowing I’d stumbled upon something that makes any dinner feel like a celebration.

My grandma used to pinch out ravioli with the rim of a glass, but one year, on a whim and with a heart-shaped cookie cutter in hand, I gave her classic recipe a twist. Suddenly, homemade pasta wasn’t just delicious—it was downright adorable! Family and friends couldn’t help but smile when they saw their plates. Kids giggled, grown-ups snapped photos, and—let’s face it—my partner and I both reached for seconds (maybe thirds, not judging here). I wish I’d thought of this years ago. These little pasta hearts are perfect for anniversaries, birthdays, or any time you want to say “I love you” with food.

Whether you’re making them for a romantic dinner, a fun Galentine’s brunch, or just because it’s a random Tuesday and you want to treat yourself, this heart-shaped ravioli recipe is dangerously easy and brings pure, nostalgic comfort. The butter sage sauce is silky, fragrant, and comes together in minutes—no complicated steps, just simple, honest goodness. I tested this recipe more times than I care to admit (in the name of research, of course), and every batch was met with happy sighs and empty plates. It’s become a staple for family gatherings, little gifts for friends, and those nights when you need a dinner that feels like a warm hug. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Heart-Shaped Ravioli Recipe

If you’re searching for a recipe that oozes both charm and flavor, let me assure you—this heart-shaped ravioli with butter sage sauce is the real deal. Years of trial (and a few floury mishaps) have taught me what works, what doesn’t, and how to make pasta night feel like a special event without the stress. Here’s why this recipe stands out in my kitchen:

• Quick & Easy: Don’t let those cute shapes fool you! The dough comes together in under 15 minutes, and the sauce takes less than 10. Perfect for weeknights or last-minute dinner parties.
• Simple Ingredients: No need to hunt down rare cheeses or fancy flours—everything you need is probably already in your pantry or a quick store run away.
• Perfect for Special Occasions: Whether it’s Valentine’s Day, an anniversary, or just a cozy Saturday night, these ravioli bring a little magic to the table.
• Crowd-Pleaser: Kids love fun shapes, adults love the flavor, and everyone comes back for seconds. If you’re looking for a dish that’ll make you the star of your next potluck, this is it.
• Unbelievably Delicious: The delicate pasta hugs a creamy, cheesy filling, and the butter sage sauce is the stuff of dreams—nutty, aromatic, and perfect for mopping up with crusty bread.

What truly sets this heart-shaped ravioli recipe apart is my go-to pasta technique: rolling the dough just thin enough for a tender bite but thick enough to hold the filling without tearing. I use a blend of ricotta and parmesan for the filling—creamy but never runny, with a whisper of nutmeg for warmth. The butter sage sauce? It’s all about timing. You want the butter just browned, the sage crispy but not burnt. It’s little details like these that take homemade pasta from “nice” to “how did you make this?!”

This isn’t just another ravioli recipe—it’s comfort food that looks as good as it tastes. It’s for those moments when you want to show someone you care (or treat yourself to something a little extra). There’s nothing like that first bite—the kind that makes you close your eyes and just savor. It’s proof that a homemade meal can be special, even if you’re just cooking for one. If you crave a dish that’s as joyful to make as it is to eat, you’re in the right place.

What Ingredients You Will Need for Heart-Shaped Ravioli with Butter Sage Sauce

This heart-shaped ravioli recipe is built on simple, fresh ingredients, each one playing its part to deliver flavor, texture, and that “wow” factor. Most are pantry staples—no specialty shops required. Here’s what you’ll need:

For the Pasta Dough

• 2 cups (250g) all-purpose flour (plus extra for dusting)
• 3 large eggs, room temperature
• 1/2 teaspoon fine sea salt
• 1 tablespoon olive oil (adds suppleness)

For the Filling

• 1 cup (250g) whole milk ricotta cheese (drained if watery; I like Galbani or BelGioioso for texture)
• 1/2 cup (50g) grated parmesan cheese (Parmigiano-Reggiano recommended)
• 1/2 cup (50g) shredded mozzarella cheese (optional, for extra gooeyness)
• 1 large egg yolk
• 1/4 teaspoon ground nutmeg (adds warmth; freshly grated if possible)
• 1/4 teaspoon black pepper (freshly cracked for best flavor)
• 1/4 teaspoon salt (taste your ricotta first—some brands are saltier than others)

For the Butter Sage Sauce

• 1/2 cup (115g) unsalted butter (European-style butter for extra richness, if you have it)
• 12-15 fresh sage leaves (whole or torn)
• Pinch of salt
• 1 tablespoon lemon juice (optional, for brightness)
• Freshly cracked black pepper, to taste

To Serve

• Extra grated parmesan cheese
• Chili flakes (optional, for a kick)
• Crusty bread (to mop up any leftover sauce!)

Ingredient Tips & Substitutions:

• Gluten-free? Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill) for the pasta.
• Dairy-free? Substitute ricotta and parmesan with your favorite dairy-free cheeses—Violife and Kite Hill both work well.
• No sage? Try basil or thyme for a different vibe, though sage is classic for this sauce.
• Make it meaty: Add finely crumbled cooked sausage or prosciutto to the filling if you want extra protein.
• Seasonal: In summer, toss a few cherry tomatoes into the butter sauce for a burst of color and sweetness.

I recommend using the freshest ricotta and eggs you can find—these really shine in such a simple recipe. Don’t stress if you don’t have a heart-shaped cutter; a sharp knife or round glass will do in a pinch, but the hearts make it extra special for those Pinterest-worthy moments!

Equipment Needed

• Rolling pin (or a pasta machine if you have one; both work, but the machine gives a more even thickness)
• Heart-shaped cookie cutter (about 2.5-3 inches/6-7 cm wide; you can use a knife and cut freehand if needed)
• Mixing bowls (for dough and filling)
• Fork or small whisk (for beating eggs and mixing filling)
• Bench scraper or knife (for portioning dough)
• Pastry brush (for sealing ravioli edges with water or egg wash)
• Slotted spoon (to gently remove ravioli from boiling water)
• Large pot (for cooking pasta)
• Large skillet or saucepan (for butter sage sauce)
• Clean kitchen towel or parchment paper (for laying out shaped ravioli)

If you’re just getting into pasta making, don’t worry about buying a pasta roller right away—a sturdy rolling pin and a little elbow grease will do the trick. I’ve used everything from a wine bottle to a water glass as a makeshift roller over the years. For cookie cutters, thrift stores and dollar stores usually have plenty of shapes—heart, star, flower, you name it. Keeping your equipment dry (especially your cutter) stops the dough from sticking too much—just give it a quick wipe between cuts. For easy cleanup, I always keep a bench scraper handy to scoop up stray flour and dough bits.

How to Make Perfect Heart-Shaped Ravioli with Butter Sage Sauce

1. Make the Pasta Dough:
   • On a clean countertop, mound 2 cups (250g) flour and make a well in the center.
   • Add 3 eggs, 1/2 teaspoon salt, and 1 tablespoon olive oil to the well.
   • Using a fork, gently beat eggs and gradually pull in flour from the sides until a shaggy dough forms (about 3-4 minutes).
   • Knead by hand for 8-10 minutes, until smooth and elastic. If dough feels sticky, sprinkle a little extra flour; if dry, wet your hands and knead again.
   • Wrap dough in plastic wrap and let it rest at room temperature for 30 minutes (this helps the gluten relax for easier rolling).
2. Prepare the Filling:
   • In a mixing bowl, combine 1 cup ricotta, 1/2 cup parmesan, 1/2 cup mozzarella (if using), 1 egg yolk, 1/4 teaspoon nutmeg, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
   • Mix until creamy and smooth. Taste and adjust seasoning as needed—if it’s too loose, add a tablespoon of breadcrumbs.
   • Cover and refrigerate until ready to use.
3. Roll Out the Dough:
   • Divide dough into two equal pieces. Work with one piece at a time; keep the other wrapped.
   • On a lightly floured surface, roll dough into a thin sheet, about 1/16-inch (1.5mm)—you should almost see your hand through it.
   • If using a pasta machine, start at the widest setting and pass the dough through a few times, folding in thirds each time, then gradually work to the thinnest setting.

   Tip: If dough springs back, let it rest under a towel for 5-10 minutes.

4. Cut and Fill the Ravioli:
   • Use a heart-shaped cutter to stamp out as many hearts as possible from your dough sheet. Lay half the hearts on a floured surface.
   • Place a scant teaspoon of filling in the center of each heart. Don’t overfill—too much and they’ll burst when cooked.
   • Brush edges lightly with water or egg wash.
   • Top each with another dough heart, pressing gently around the filling to seal. Use a fork or your fingers to crimp edges for a pretty pattern.
   • Set finished ravioli on a kitchen towel or parchment-lined tray. Cover with a towel to prevent drying out.

   Warning: If your kitchen is warm, work in small batches and refrigerate filled ravioli as you go.

5. Cook the Ravioli:
   • Bring a large pot of salted water to a gentle boil (not a rolling boil—gentle is key for delicate shapes).
   • Drop in ravioli in batches; don’t overcrowd the pot. Stir gently to prevent sticking.
   • Cook 2-3 minutes, or until ravioli float to the surface and dough appears tender and slightly translucent.
   • Lift out with a slotted spoon and transfer to a warm plate.

   If any burst, don’t worry—it happens! They’ll still taste amazing.

6. Make the Butter Sage Sauce:
   • While ravioli cook, melt 1/2 cup butter in a large skillet over medium heat.
   • Add sage leaves and let them sizzle for 2-3 minutes, swirling the pan gently.
   • When butter turns golden brown and smells nutty, remove from heat. Stir in lemon juice, salt, and pepper.
7. Assemble and Serve:
   • Gently toss cooked ravioli in the butter sage sauce.
   • Plate and garnish with extra parmesan, black pepper, and chili flakes if you like.
   • Serve immediately—these are best enjoyed hot!

Prep Notes: If making ahead, freeze uncooked ravioli in a single layer, then store in a zip-top bag. Boil straight from frozen, adding 1 minute to the cook time. Trust your senses: the dough should be smooth, not sticky; the filling creamy but not runny; the butter should smell toasty, not burnt.

Cooking Tips & Techniques for Heart-Shaped Ravioli

• Keep Dough Covered: Homemade pasta dries out fast. Always keep unused dough wrapped or under a towel.
• Don’t Overfill: Less is more with ravioli filling. Too much will burst the pasta open as it cooks.
• Seal Well: Press out air around the filling as you seal. Air bubbles can cause ravioli to burst.
• Flour Your Cutter: Dip your heart-shaped cutter in flour before each press—this keeps the dough from sticking and gives cleaner edges.
• Gentle Boil: A rapid boil is ravioli’s worst enemy. Keep water at a gentle simmer to avoid tearing.
• Brown Butter, Not Burnt Butter: Butter goes from brown to burnt in seconds. Watch closely for a golden color and nutty aroma, then add the sage and remove from heat promptly.
• Batch Cooking: Cook ravioli in batches—overcrowding lowers water temperature and leads to uneven cooking.
• Timing: While the dough rests, prepare your filling and sauce ingredients. Multitasking makes the process smoother (and you’ll finish faster!).
• Test Cook: Make one ravioli first and cook it—taste and adjust seasoning or thickness as needed before shaping the rest.

Honestly, I’ve had my fair share of ravioli disasters—dough too thick, filling leaking, butter burnt. The biggest lesson? Don’t rush it. If your first batch isn’t perfect, just call it “rustic” and enjoy the flavor! With practice, you’ll get a feel for the dough and sauce, and each batch gets easier. Pasta making is forgiving, and even the “ugly” ones taste amazing.

Variations & Adaptations

• Spinach Ricotta Filling: Fold in 1/4 cup thawed, squeezed-dry frozen spinach for a classic green twist. Adds color and a little extra iron!
• Mushroom & Goat Cheese: Sauté 1 cup finely chopped mushrooms with a pinch of garlic and fold into 1/2 cup goat cheese for an earthy, tangy filling.
• Vegan Version: Use a vegan ricotta (like Kite Hill), omit the egg, and swap butter for vegan margarine. The sage flavor shines just as bright!
• Meat Lovers: Add finely chopped cooked chicken, prosciutto, or Italian sausage to the filling for extra heartiness (just reduce cheese a bit to keep balance).
• Different Shapes: No heart cutter? Use stars, circles, or squares—just keep the size consistent for even cooking.
• Alternative Sauces: Swap out the butter sage for a simple tomato basil sauce or a roasted garlic cream for something new (especially nice for spring or summer gatherings).

Allergy notes: Swap out the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for egg-free dough. Gluten-free flour blends work well here—just add a teaspoon of xanthan gum to help binding. My favorite twist? I sometimes add a pinch of lemon zest to the filling for a fresh, bright flavor—so good in spring!

Serving & Storage Suggestions

For the ultimate reveal, serve these heart-shaped ravioli hot, straight from the skillet, glistening with butter sage sauce, and sprinkled lavishly with parmesan. Pair with a crisp white wine (like Pinot Grigio) or sparkling water with lemon. Add a simple salad or roasted asparagus for a full meal. If you’re feeling fancy, scatter a few edible flowers or fresh herbs on top for that restaurant-worthy presentation—your Instagram feed will thank you!

To store, lay uncooked ravioli in a single layer on a parchment-lined tray and freeze until solid; transfer to a zip-top bag and freeze up to 2 months. Cook straight from frozen, adding 1 minute to the boiling time. Leftover cooked ravioli will keep in the fridge for 2 days—just reheat gently with a splash of water in a covered skillet or microwave. The butter sage sauce can be made ahead and reheated over low heat, but fresh is best. Honestly, flavors deepen overnight, but nothing beats the just-cooked texture. If you have extra, toss them in a little olive oil before refrigerating to prevent sticking.

Nutritional Information & Benefits

Each serving (about 6-8 ravioli with sauce) contains approximately 400 calories, 18g fat, 16g protein, and 42g carbohydrates. Ricotta and parmesan offer calcium and protein, while fresh sage is a surprising source of antioxidants. Using whole ingredients keeps things balanced, and you can easily lighten up the filling with part-skim cheese or gluten-free flour as needed. The recipe is vegetarian and can be adapted to suit gluten-free or dairy-free diets. Allergens include wheat, eggs, and dairy—so keep those in mind if serving to a crowd!

For me, these ravioli are a happy balance—rich enough to feel indulgent, but made with simple, wholesome ingredients. Homemade pasta night always feels like self-care, and I love knowing exactly what’s in every delicious bite.

Conclusion

Heart-shaped ravioli with butter sage sauce is more than just a recipe—it’s a little edible love letter to anyone lucky enough to get a plateful. Whether you’re cooking for someone special or just for yourself (trust me, you deserve it), this dish brings warmth, joy, and a smile with every bite. The best part? You can tweak it, shape it, and flavor it however you like—there’s no wrong way to show your love through pasta.

Personally, these ravioli have become my go-to for special occasions and rough days alike. There’s something magical about making pasta from scratch, and the heart shapes add that extra sprinkle of happiness. I hope you give this heart-shaped ravioli recipe a try—and if you do, I’d love to hear all about it! Drop a comment with your creative twists, share your photos, or pass the love on by sharing this recipe. Happy cooking, and don’t forget: the best meals are made with a little mess and a lot of heart!

Frequently Asked Questions (FAQs)

How far in advance can I make heart-shaped ravioli?

You can prepare and freeze uncooked ravioli up to 2 months ahead. Lay them in a single layer on a tray to freeze, then transfer to a bag. Cook straight from frozen—just add 1 extra minute to the boiling time.

Can I use store-bought pasta sheets?

Absolutely! If you’re short on time, use fresh lasagna sheets from the refrigerated section. Cut them into hearts and fill as directed. Homemade dough is more flavorful, but store-bought works in a pinch.

What if I don’t have a heart-shaped cutter?

No problem! Use a sharp knife to cut hearts freehand, or use a round glass or biscuit cutter for classic round ravioli. The shapes make it fun, but the taste is what counts.

How do I keep ravioli from bursting?

Don’t overfill, and make sure the edges are well sealed. Press out any air pockets and cook in gently simmering water (not a hard boil) to prevent tearing.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add a teaspoon of xanthan gum for better texture. The rest of the recipe stays the same—just as delicious and fun!

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