Potato Herb Ravioli with Sage Brown Butter
Delicate homemade ravioli filled with rosemary and parsley-infused mashed potatoes, finished with nutty sage brown butter and Parmesan. This from-scratch pasta celebrates simple, quality ingredients and requires patience and attention to detail during assembly. Ideal for special dinners or when you want to impress with handmade pasta. The herb-forward filling and crispy sage leaves distinguish this from basic cheese ravioli versions.
Ingredients
- 1 lb egg pasta dough, homemade or store-bought
- 2 ¼ lb mashed potatoes, boiled and mashedricotta potato mix500g eachlighter fillingmore delicate textureadds dairy
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- 1 whole egg, for egg wash
- 1 sprig Italian flat-leaf parsley, fresh, chopped
- 1 sprig fresh rosemary, fresh, chopped
- 2 clove garlic, minced
- 2 tbsp extra-virgin olive oil
- 20 whole sage leaves, fresh1tablespoondried sage
or thyme for different herb profile
- 7 tablespoon butter
- 2 pinch Parmesan cheese, grated, for finishing
Instructions
- 1
Chop rosemary, parsley, and garlic. Saute in olive oil over high heat until fragrant.
- 2
Fold sauteed mixture into mashed potatoes and let cool slightly.
- 3
Roll pasta dough very thin, nearly translucent. Spoon filling portions onto half the sheet, spacing evenly.
- 4
Brush egg wash between filling mounds. Fold dough over and seal by hand around each portion.
- 5
Cut with pasta cutter. Press gently around filling to release air pockets and seal any open edges.
- 6
Boil ravioli until tender, 2-5 minutes depending on size. Drain well.
- 7
Chop sage leaves. Heat butter in a pan until it foams and smells nutty, then add sage.
- 8
Toss ravioli in sage butter sauce or plate and spoon sauce over top. Finish with grated Parmesan.
Tips
Keep pasta dough slightly cool while working to prevent sticking. Work quickly on the filling assembly step since exposed dough dries out fast.
Brown the butter slowly over medium heat, swirling occasionally. Watch for the milk solids to turn golden and develop a hazelnut aroma before adding sage.
If ravioli stick during boiling, gently stir with a wooden spoon after they float to the surface.
Good to Know
Uncooked ravioli freeze up to 3 months on a parchment-lined tray; boil directly from frozen, adding 2-3 minutes to cooking time. Cooked ravioli keeps refrigerated 2 days.
Assemble ravioli up to 8 hours ahead; cover and refrigerate on a floured tray. Prepare sage butter sauce just before serving.
Portion 8-10 ravioli per plate as a primo course or light main. Serve immediately while ravioli are warm and sauce is hot.
Common Mistakes
Overfill ravioli to avoid bursting during boiling
Skip the egg wash between seams to prevent edges from separating
Boil too long to prevent mushy, split pasta
Substitutions
Dairy-Free Swaps
General Alternatives
or thyme for different herb profile
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FAQ
Can I make the pasta dough ahead?
Yes. Wrap tightly and refrigerate up to 2 days, or freeze up to 1 month. Bring to room temperature 30 minutes before rolling to prevent cracking.
What if my ravioli leak during boiling?
Insufficient sealing or overfilling causes leaks. Ensure dough edges are completely sealed by pressing firmly, and use less filling per ravioli. Work faster to prevent dough drying.
Can I freeze cooked ravioli?
Not recommended without sauce; they dry out. Freeze uncooked instead. If you must freeze cooked, toss in a small amount of butter first to prevent sticking, but use within 1 month.