Light & Lemony: Homemade Lemon Ricotta Ravioli with Brown Butter Sage Sauce

 

Calling all #pastalovers and #lemonguys!  Craving a light & dreamy dinner that screams #summervibes?  Look no further than these Lemon Ricotta Ravioli with Brown Butter Sage Sauce that are bursting with flavor and guaranteed to impress!  #getinmybelly #easypeasy

Ingredients:

For the Pasta Dough:

2 cups all-purpose flour

3 large eggs

2 teaspoons extra virgin olive oil

½ teaspoon kosher salt

For the Lemon Ricotta Filling:

12 ounces ricotta cheese (whole milk, well-drained)

2 tablespoons freshly grated Parmesan cheese

1 egg yolk

Zest of 1 lemon

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

For the Brown Butter Sage Sauce:

6 tablespoons unsalted butter

12 fresh sage leaves

Freshly grated Parmesan cheese, for serving

Instructions:

In a large bowl, combine flour and salt. Create a well in the center and add eggs and olive oil. Using a fork, whisk the eggs and gradually incorporate them into the flour.

Switch to using your hands and knead the dough for 8-10 minutes on a lightly floured surface, until smooth and elastic. Form the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes.

While the dough rests, combine ricotta cheese, Parmesan cheese, egg yolk, lemon zest, salt, and black pepper in a medium bowl. Stir until well combined. Set aside.

Divide the dough into 4 equal pieces. Keep the unused portions covered to prevent drying. Using a pasta machine or rolling pin, roll out each dough piece into a thin sheet (about 1/16 inch thick).

Dollop spoonfuls of the ricotta filling onto one half of the pasta sheet, leaving a 1-inch border around the edges. Brush the edges with water to help seal.

Carefully fold the other half of the pasta dough over the filling, pressing down around each mound to seal. Use a ravioli cutter or a sharp knife to cut out ravioli squares.

Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.

While the ravioli cook, melt butter in a large skillet over medium heat. Swirl the pan constantly until the butter turns golden brown and releases a nutty aroma, about 3-5 minutes. Add fresh sage leaves and cook for an additional minute, until fragrant. Remove from heat.

Drain the cooked ravioli and toss them immediately in the brown butter sage sauce. Plate the ravioli, spoon additional sauce over them, and garnish with freshly grated Parmesan cheese. Enjoy!

Tips:

If you don't have a pasta machine, you can roll out the dough with a rolling pin to a very thin sheet (about 1/16 inch thickness).

You can substitute fresh lemon juice for the lemon zest in the filling, but use about 1 tablespoon and adjust to taste.

Don't overcrowd the pot when cooking the ravioli. Cook them in batches if necessary.