Vegetarian Ricotta Ravioli with Brown Butter and Herbs
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Learn more →Ingredients
4 servings
For the pasta dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tbsp olive oil
- ½ tsp fine sea salt
For the filling
- 1 cup fresh whole-milk ricotta
- ¾ cup frozen peas, thawed
- ¼ cup fresh mozzarella, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt
For sealing
- 1 large egg, lightly beaten
For the brown butter
- 6 tbsp unsalted butter
- 10 fresh sage leaves
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the dough: Mound the flour on a clean work surface and make a wide well in the center. Crack the 3 eggs into the well, add the olive oil and salt, and beat lightly with a fork, gradually drawing in flour from the inner walls until a shaggy dough forms. Knead by hand for 8–10 minutes, until the dough is smooth, supple, and springs back slowly when pressed with a finger. Shape into a disk, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes.
- 2
Make the filling: In a small bowl, combine the ricotta, thawed peas, chopped fresh mozzarella, parsley, and salt. Stir until evenly mixed. The filling should be thick enough to hold a mounded shape on a spoon — if it looks watery, drain the ricotta briefly through a fine-mesh strainer before mixing.
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