Homemade Broccoli Ricotta Ravioli with Anchovy Sage Butter
Delicate homemade ravioli filled with roasted broccolini, creamy ricotta, and warm nutmeg, finished with a deeply savory anchovy sage brown butter. This is a restaurant-quality pasta that showcases Italian simplicity: quality ingredients prepared with precision. The earthy roasted broccolini provides texture contrast against silky ricotta filling, while the nutty brown butter with crispy sage leaves and melted anchovies creates an umami-rich sauce that each bite. Best served as an elegant main course for dinner parties or special occasions when you want to impress without excessive fuss. This version emphasizes homemade pasta dough and fresh filling over store-bought shortcuts, rewarding careful technique with superior flavor and texture.
Ingredients
- 4 ½ oz broccolini, trimmedbroccoli florets1:1standard
larger pieces, chop finely before mixing filling
- ⅛ oz red pepper flakes, crushed
- 2 ¼ cups ricotta cheese
- 1 lemon, zest and juice
- ⅛ oz ground nutmeg
- 4 eggs
- 3 ¼ cups Type 00 flourall-purpose flour1:1standardadds gluten
slightly less elastic but acceptable for pasta
- 14 tbsp salted butter
- 4 anchovy filletsmiso paste5g per anchovyumami swapfish-freeadds soy
adds salty depth without fishiness if you dislike anchovies
Full guide → - 1 clove garlic, minced
- 6 fresh sage leavesthyme or parsley0.5:1herb swap
milder flavor, use full amount of thyme or increased parsley
Full guide → - olive oil(optional)
- coarse sea salt(optional)
- coarse black pepper(optional)
- Parmesan cheese, grated(optional)
Instructions
- 1
Preheat oven to 400°F.
- 2
Toss broccolini with red pepper flakes and olive oil, season with salt and pepper, spread on lined baking sheet.
- 3
Roast until tender with light char, about 15-20 minutes.
- 4
Cool broccolini, chop roughly, combine with ricotta, lemon juice, and nutmeg, refrigerate.
- 5
Sift flour with salt, create well in center on work surface.
- 6
Pour eggs into well, use fork to incorporate into flour, form sticky dough.
- 7
Dust surface with flour, knead until smooth and elastic.
- 8
Wrap dough in plastic, rest 30 minutes.
- 9
Divide dough in half, keep one half wrapped.
- 10
Roll first half until thin, about 3 ⅛" wide strip.
- 11
Spoon chilled filling in evenly spaced dollops on pasta sheet.
- 12
Roll remaining pasta, drape over filling, press around each pocket to seal and remove air.
- 13
Brush edges with water, cut with ravioli cutter if desired.
- 14
Melt butter in saucepan until foaming.
- 15
Add minced garlic, sauté until soft.
- 16
Stir in anchovies to dissolve into butter.
- 17
Add sage leaves, fry until crisp, season with pepper.
- 18
Boil salted water with olive oil, cook ravioli in batches until al dente.
- 19
Drain ravioli, plate in warmed bowls.
- 20
Spoon anchovy butter sauce over pasta, top with grated Parmesan.
Tips
Keep one half of dough wrapped while working with the other to prevent drying; pasta dough exposed to air becomes difficult to seal.
Press out air pockets gently but firmly around each ravioli to prevent bursting during cooking and ensure even sauce distribution.
Brown the butter just until foaming before adding garlic; this develops nutty flavor without burning the delicate sage leaves.
Good to Know
Uncooked ravioli freeze well on a parchment-lined tray before transferring to airtight container, up to 3 months. Cook from frozen, adding 2-3 minutes to cooking time. Leftover sauce refrigerates up to 4 days; reheat gently over low heat.
Prepare dough and filling up to 1 day ahead, refrigerate separately. Shape ravioli up to 4 hours before cooking, dust with flour, cover with plastic on tray. Anchovy butter sauce can be made 2 hours ahead, reheat before serving.
Plate in warmed bowls immediately after draining. Sauce should be warm; cold pasta with cold sauce loses the delicate texture appeal. Serve with crusty bread and a crisp white wine such as Pinot Grigio or Vermentino.
Common Mistakes
Over-knead dough to avoid tough, dense ravioli that burst easily
Seal edges with dry fingers to avoid soggy pasta and prevent filling from leaking during cooking
Skip the 30-minute rest to avoid dough shrinking back when rolling, making thin sheets difficult
Use room-temperature filling to avoid tearing pasta when spooning and sealing packets
Substitutions
Vegan Options
General Alternatives
slightly less elastic but acceptable for pasta
larger pieces, chop finely before mixing filling
adds salty depth without fishiness if you dislike anchovies
Full guide →milder flavor, use full amount of thyme or increased parsley
Full guide →FAQ
Can I make ravioli without a pasta machine?
Yes, use a rolling pin to flatten dough between plastic sheets. Work one quarter at a time, rolling thin as possible. Takes more time and requires patience, but results are comparable if dough reaches consistent thickness.
What if my ravioli splits open while cooking?
This usually means air pockets remained inside or seals were incomplete. For future batches, press edges firmly with a fork after water-brushing, and cup your hand around each pocket to eliminate air before sealing. Simmer rather than boil to reduce agitation.
How long can I keep uncooked ravioli in the fridge?
Refrigerate on a floured tray up to 24 hours, covered loosely with plastic. The dough begins to dry and may develop cracks beyond this. Freezing is a better long-term option; frozen ravioli keep 2-3 months.