At most times I have to remind myself that not all people like cooking and food doesn't hold the same sentiment for me as it does someone else. However, I am here, hoping that you will see that this homemade ravioli with sage and butter is worth some of your time because it truly never disappoints. This fresh pasta recipe uses a few minimal ingredients and made both this ravioli and sage and also this Pasta With Peas that was served with a Green Sauce.
I have a full recipe card below for the pasta with sage and butter however, reading the entire post helps you pick up tips and suggestions you may need.
Fresh Pasta, Brown Butter and Crispy Sage
The crunchy sage, brown butter and ravioli is completely delectable!
The sauce is ridiculously quick, the entirety of the meal is an eye opener into sophisticated Italian cuisine. Set the table, light some candles, pour some good wine and enjoy your contribution to dinner tonight. This meal easily serves two (to four) so why not make it a date night and pick up some pistachio ice cream from Woolworths because no one has time to make dessert from scratch on a special night.
There are many wonderful store bought pasta packages if you don't have the time to make your own. Yes it is great to make your own pasta but it's equally as lovely to do a takeaway or have a store-bought version on some days. It's all about balance people. Whichever you decide we also have a tomato sauce version for you. This tomato sauce is homemade and you will not find the same taste in the store so my suggestion would be to make the sauce. It's pretty simple and quick. That is if you're going with red sauce rather than sage and butter.
First, as mentioned this recipe shares our Tagliatelle Pasta With Peas recipe because the dough quantities in this recipe was enough for both. The tagliatelle was a lot easier to make since it was made using a pasta machine. Making fresh pasta is not difficult but it requires time and patience more especially if you're making it by hand.
How To Make Fresh Pasta
- Start by mixing the dough ingredients together.
- Roll out flat sheets of pasta dough for the ravioli.
- Always make sure your work surface and dough have sprinkled flour over.
One set of ravioli was served with tomato sauce while the other was served with brown butter and crispy sage.
- Add your filling onto the sheets
- Use egg wash or milk to brush on the dough around the filling
- Cover the pasta sheet with filling with the other half of the dough (so one over another).
- Use your fingers to press any air bubbles out and also shaping the circles around the filling
- Cut each filled piece of dough out
- Your ravioli is ready to be cooked!
How Quick and Easy Is Fresh Pasta
It may be easy but it's time consuming and needs patience. If this is your first time making fresh pasta then I would suggest making a small amount of dough to start. The quantities in this recipe made the plates of ravioli that you see here which is enough for 2 to 4 people. They are small but they can be satisfying depending on the sauce and filling. We made tagliatelle and ravioli with two different fillings and two different sauce on the same day which is a pure labor of love.
The tagliatelle was very quick to make because it was a matter of flattening the dough and pushing it through the machine to cut. Again, even though I say it was quick, this is not necessarily the case for someone who is a beginner.
The Making of Our Fresh Pasta
The first thing that you need to determine is will you be making your fresh pasta by hand with a rolling pin or using a pasta machine. With a machine is obviously much easier than rolling the dough. In order to get ravioli or the tagliatelle to cook properly you have to get the dough to a very thin consistency. This can prove to be a challenge when doing it all by hand.
Tips & Suggestions For The Pasta Sheets
- The sheets need to be thin but not dry otherwise they will break.
- Leave a space from the sides when filling the ravioli sheets because this will allow you to close the sides when covering it with the other layer of the pasta sheet.
- Add about 1 teaspoon full of filling onto the sheets.
- Leave approximately two fingers apart from each filling. This will leave you space for closing and cutting.
- Use one of the rolled out pasta sheets for covering over the filling. Make sure the edges are properly sealed and use your fingers to close the ends to ensure there is no spillage. Very important, they must be closed properly.
- Use you finger to carefully shape the ravioli gently pressing around each filling (pressing the the two sheets together). This takes shape, seals out any air and helps you cut our the ravioli shapes.
- Sprinkle a little flour over and you are ready to cut.
- You can use a pasta cutter if you like or for a bit of a change you can use a regular cookie cutter.
Watch The Video
More Pasta Recipes
- Vegetable Lasagna With Fresh Homemade Lasagna Sheets
- Sun-Dried Tomato Pasta
- Pasta With Peas And A Green Sauce
- Homemade Tagliatelle With Mussels
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Fresh Ravioli Pasta With Sage and Butter
- 250 grams flour plus more for dusting
- 1 egg plus 1 extra for binding or a little milk
- ½ teaspoon salt
- oil drizzle (approximately 1 tablespoon in measurements)
- water dash (about 2 tablespoons in measurements)
- fresh sage a couple of bunches
- 100 grams butter unsalted
- parmesan cheese freshly grated
- Filling of your choice.
- Start by adding the flour and salt into a large mixing bowl.
- Add the egg and begin working the flour into the egg using your fingers (it's easier).Get it into a crumbly mixture.
- Add the oil and water and keep going with another dash of water if needed. You keep going until a soft dough is formed.
- Half the dough into two parts and start with the 1st half of the dough. Flatten it into a flat round shape and roll it through the highest setting of the pasta machine if using a pasta machine otherwise use a rolling pin to flatten it.
- With the pasta machine, start with the highest (widest) setting on the machine No. 5 and keep decreasing the size until you get the dough as thin as you want it. By hand with a rolling pin (a lot more muscle and time needed) but the dough needs to be in thin sheets when you're done. You need two long, thin pasta sheets rolled out and that's from half of the dough.
- Lay the rolled, flattened sheets onto a floured work surface and sprinkle more flour over the sheets.
- Add about a teaspoon full of your filling onto the pasta sheet leaving about 2 finger spaces between each filling.
- Lightly brush between the circles with the egg wash or milk.
- Use the second sheet of pasta to cover the filling on the bottom sheet trying to make sure the the sides meet so that it closes. Gently press the dough down with your fingers circling around each filling, gently press the dough around removing any air bubbles.
- Use a round cake cutter (about 6 to 7cm) and sprinkle a little flour over it for easy cutting. Place the cutter over each filling and cut out a circle. Keep them on a floured surface or board until they are all cut out.
- Somewhere between all this have a pot of salted water simmering to boil and cook the ravioli. The ravioli cooks for 2 to 3 minutes and it's ready. When the ravioli floats to the top of the water, it's cooked.
- Heat the butter until melted and hot before adding the fresh sage. Cook it for a minute or two till crispy and add the ravioli straight from the pot into the butter and sage.
- Swirl to combine, serve with grated parmesan, fresh black pepper and freshly grated parmesan cheese.