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Lemon Ravioli with Sage Butter

Updated: Jul 9, 2021

Making your own ravioli is much easier than you might think, give it a try! You can also make more ravioli and freeze them for up to 2 months. Make sure you put some baking paper or aluminium foil between the layers as the ravioli may stick together otherwise.

Preparation Time: 50 mins

Cooking Time: 10 mins

Total Time: 60 mins

Servings: 2 people



250 g white flour

2 eggs

2 egg yolks

1 tbsp olive oil

1 tbsp water

250 g ricotta

1 small lemon

75 g butter

1 hdfl fresh sage





1. Place the flour into a bowl and make a well in the middle. Add a pinch of salt, eggs, egg yolks, water, and olive oil, beat until blended. Gradually draw in the flour and knead until it has turned into a smooth elastic dough. Let rest for 15 minutes.

2. Mix ricotta, the zest of a small lemon and a splash of lemon juice. Season to perfection with salt and pepper.

3. On a floured surface, roll out the dough using a pasta machine or a rolling pin.

4. To form the ravioli, I suggest using a ravioli making set. However, you could also use a water glass and cut out small discs. Then you place about 1 tsp filling on a disc, brush the edges with some water and put a second disc on top. Seal the ravioli with your fingers by gently pressing down along the edge.

5. In a small pan, melt the butter on low heat, add the sage leaves and heat for another 2 minutes stirring constantly. Cover and save for later.

6. Cook the ravioli for 2 minutes in boiling water. Serve with sage butter and freshly grated parmesan cheese.


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Lemon Ravioli with Sage Butter
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