Lemon, Ricotta & Parmigiano Reggiano Ravioli with Butter & Sage

This is one of the most classic ravioli fillings and the main one I teach in my pasta classes when people choose ravioli as the option to learn to make.  In the Winter I also add a pinch of nutmeg, but it is a warming spice to me so I only ever add it during a winter class.   I’m equally torn having this ravioli with a class pomodoro sauce or butter and sage.  Since I’m lemon OBSESSED I add even more lemon to the butter and sage which to me tastes so magical.   This combination is so classic, so simple but bursting with flavor.  The flavor of sage infuses so quickly into the butter, and is just so delicious with the lemon, ricotta and Parmigiano Reggiano.

Lemon, Ricotta & Parmigiano Ravioli with Lemony Butter and Sage

Serves 2 portions, or 4 small portions as part of a multi-course dinner

Ingredients:

120 grams of ricotta

Parmigiano Reggiano, 24 months, grated

Lemon zest qb (as needed)

Salt & pepper to taste

40 grams or butter (about 3 TB of butter)

A few sage leaves, chopped

Note: qb or to taste means add enough as needed.  I measure the ricotta amount to have enough filling for the ravioli, and add the lemon zest, grated cheese and salt and pepper to taste.  During classes I’m often asked what does “to taste” mean.  It means measuring with your heart and to your liking.  Season the filling, taste it and if you feel you want more salt or more lemon zest or more grated cheese make the adjustment to your liking.

Method:

Add the ricotta to a bowl, and season with salt and pepper to taste.  Add zest of about half a lemon or to taste.  Add about a handful of grated Parmigiano Reggiano to taste.  Mix everything up, taste the filling and make any adjustments as needed.

You can see a step by step guide on how to shape the ravioli here.

I typically make my ravioli using a brass stamp because they cut precisely and seal well.  I roll out the dough using my Marcato Atlas 150 to level 6.  At this thinness of the dough I boil the ravioli for 5 minutes in salted water, and add to the sauce.  

Add the butter to a medium pan and add the butter.  Turn on heat to medium and slowly melt the butter.  As soon as the butter melts, add the sage, add the zest of about half the lemon, stir everything together and shut off the flame.

When the ravioli is cooked, drain, reserving the pasta cooking water and add the ravioli to the melted butter. Stir immediately to coat the ravioli with the melted butter.  Add a splash of the pasta cooking water and continue to stir.  It will look like a lot of water at first but trust the process.  As you stir the ravioli with the butter which is a fat, and the pasta cooking water which is starchy they will emulsify together and create a nice sheen on the surface of the ravioli to create the sauce.  You will continue to add splashes of the pasta cooking water, and stirring until you get this nice starchy sheen on the outside of the ravioli.  At this point I sometimes add a handful of grated cheese, with an additional splash of pasta cooking water, and stir so that the cheese melts into the pasta.  My splashes = about a tablespoon.  You can serve with additional grated cheese.