Butter and Cheese Ravioli

Indulge in the creamy, comforting flavors of homemade Butter and Cheese Ravioli, a delightful dish that combines tender, hand-rolled pasta with a rich three-cheese filling of ricotta, Parmesan, and mozzarella. This Italian-inspired recipe elevates simplicity with a luscious buttery sage sauce that complements the cheesy goodness of the ravioli. Perfect for a cozy weeknight dinner or an impressive weekend meal, this dish is as satisfying to make as it is to eat. With just 45 minutes of prep time and minimal ingredients, you'll master the art of crafting fresh ravioli from scratch, bringing an authentic taste of Italy to your table. Serve warm with a generous sprinkle of Parmesan for an irresistible finishing touch!

Nutriscore Rating: 46/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 large Eggs
• 0.5 teaspoons Salt (for pasta dough)
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Mozzarella cheese, shredded
• 0.25 teaspoons Salt (for filling)
• 0.25 teaspoons Black pepper, freshly ground
• 0.5 cups Unsalted butter
• 6 leaves Fresh sage leaves
• 1 tablespoon Salt (for boiling water)

Directions

Step 1

1. Prepare the pasta dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add 0.5 teaspoons of salt, and beat the eggs with a fork. Gradually incorporate the flour into the eggs until a rough dough forms.

Step 2

2. Knead the dough: Knead the dough for about 8–10 minutes until it is smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 3

3. Prepare the filling: In a medium bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, 0.25 teaspoons of salt, and black pepper. Mix well and set aside.

Step 4

4. Roll out the pasta dough: Divide the dough into two equal portions. Roll each portion into thin sheets using a pasta machine or rolling pin, ensuring the sheets are even in thickness.

Step 5

5. Assemble the ravioli: Place one pasta sheet on a floured surface. Place small dollops (about 1 teaspoon each) of the cheese filling about 2 inches apart on the sheet. Brush between the dollops with a little water, then place the second sheet of pasta on top. Press around each filling to seal, removing air pockets. Cut into squares or circles using a ravioli cutter or knife.

Step 6

6. Cook the ravioli: Bring a large pot of salted water (1 tablespoon salt) to a boil. Carefully add the ravioli and cook for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 7

7. Make the butter sauce: In a large skillet, melt the unsalted butter over medium heat. Add the sage leaves and cook for 1–2 minutes until fragrant and slightly crispy.

Step 8

8. Combine and serve: Gently add the cooked ravioli to the butter sauce, tossing to coat well. Serve immediately, garnished with extra grated Parmesan, if desired.

Nutrition Facts

Serving size	812.9 grams (812.9g)

Amount per serving	% Daily Value*
Calories	2192

Total Fat 114.70g	147%
Saturated Fat 64.50g	323%
Polyunsaturated Fat NaNg
Cholesterol 917mg	306%
Sodium 9763mg	424%
Total Carbohydrate 202.70g	74%
Dietary Fiber 7.60g	27%
Total Sugars 2.70g
Protein 100.20g	200%

Vitamin D 123IU	615%
Calcium 2002mg	154%
Iron 16mg	86%
Potassium 793mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 17.9%

Carbs: 36.1%