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Heart-Shaped Ravioli with Butter Sage Sauce

heart-shaped ravioli - featured image
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These adorable heart-shaped ravioli are filled with creamy ricotta and parmesan, then tossed in a fragrant butter sage sauce. Perfect for special occasions or any night you want to show a little extra love at the dinner table.

Ingredients

Scale
  • 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
  • 1 cup (250g) whole milk ricotta cheese, drained if watery
  • 1/2 cup (50g) grated parmesan cheese
  • 1/2 cup (50g) shredded mozzarella cheese (optional)
  • 1 large egg yolk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter
  • 12–15 fresh sage leaves
  • Pinch of salt
  • 1 tablespoon lemon juice (optional)
  • Freshly cracked black pepper, to taste
  • Extra grated parmesan cheese, for serving
  • Chili flakes (optional), for serving
  • Crusty bread, for serving

Instructions

  1. On a clean countertop, mound flour and make a well in the center.
  2. Add eggs, salt, and 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).
  3. 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.
  4. Wrap dough in plastic wrap and let it rest at room temperature for 30 minutes.
  5. In a mixing bowl, combine ricotta, parmesan, mozzarella (if using), egg yolk, nutmeg, pepper, and salt. Mix until creamy and smooth. Taste and adjust seasoning as needed.
  6. Cover and refrigerate filling until ready to use.
  7. Divide dough into two equal pieces. Work with one piece at a time; keep the other wrapped.
  8. On a lightly floured surface, roll dough into a thin sheet, about 1/16-inch thick.
  9. Use a heart-shaped cutter to stamp out hearts from the dough sheet. Lay half the hearts on a floured surface.
  10. Place a scant teaspoon of filling in the center of each heart. Brush edges lightly with water or egg wash.
  11. Top each with another dough heart, pressing gently around the filling to seal. Use a fork or your fingers to crimp edges.
  12. Set finished ravioli on a kitchen towel or parchment-lined tray. Cover with a towel to prevent drying out.
  13. Bring a large pot of salted water to a gentle boil.
  14. Drop in ravioli in batches; don’t overcrowd. Stir gently to prevent sticking.
  15. Cook 2-3 minutes, or until ravioli float to the surface and dough appears tender and slightly translucent.
  16. Lift out with a slotted spoon and transfer to a warm plate.
  17. While ravioli cook, melt butter in a large skillet over medium heat.
  18. Add sage leaves and let them sizzle for 2-3 minutes, swirling the pan gently.
  19. When butter turns golden brown and smells nutty, remove from heat. Stir in lemon juice, salt, and pepper.
  20. Gently toss cooked ravioli in the butter sage sauce.
  21. Plate and garnish with extra parmesan, black pepper, and chili flakes if desired.
  22. Serve immediately.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum. To freeze, lay uncooked ravioli in a single layer and freeze until solid, then store in a zip-top bag. Cook straight from frozen, adding 1 minute to boiling time. Don’t overfill ravioli and seal edges well to prevent bursting. Brown butter carefully—watch for golden color and nutty aroma.

Nutrition

Keywords: heart-shaped ravioli, butter sage sauce, homemade pasta, Valentine's Day, special occasion, ricotta ravioli, vegetarian, Italian pasta, easy ravioli, romantic dinner

Find it online: https://fuzzyforker.com/heart-shaped-ravioli-recipe-easy-butter-sage-sauce-for-special-occasions/