Oh my goodness, you guys, I just made the easiest cheese ravioli with sage butter! It’s so creamy and buttery. I can’t believe how fancy it looks!

The cheese inside the ravioli is soft and melty. The sage butter makes it taste so fancy. It’s like restaurant food, but I made it right at home!

I love how the butter and sage smell when it’s cooking. It made the kitchen smell amazing! You’ll love every bite, I promise.

Come on, let’s make this ravioli together! It’s so quick and easy, you’ll want to make it again!

Why You’ll Love This Recipe

• Deliciously Homemade: Making fresh pasta and filling from scratch elevates the dish.
• Quick & Easy: If using store-bought ravioli, the entire dish comes together in under 30 minutes!
• Perfectly Balanced Flavors: The mild, creamy cheese filling pairs beautifully with the nutty, fragrant sage butter.
• Minimal Ingredients, Maximum Flavor: Uses simple, high-quality ingredients to create an unforgettable meal.
• Great for Special Occasions: Whether it’s a cozy dinner or a fancy gathering, this dish always impresses.

Required Kitchen Tools

Before we begin, gather these essential kitchen tools:

✔️ Mixing Bowls – For preparing the cheese filling and pasta dough.
✔️ Rolling Pin or Pasta Machine – To roll out the pasta sheets evenly.
✔️ Ravioli Cutter or Knife – To shape and cut the ravioli.
✔️ Large Pot – For boiling the ravioli.
✔️ Skillet – To make the sage butter sauce.
✔️ Slotted Spoon – For gently removing ravioli from the water.

Ingredients

Here’s what you’ll need for this elegant dish:

Fresh Egg Pasta Dough

• 2 cups all-purpose flour
• 2 large eggs
• ½ teaspoon salt
• 1 tablespoon olive oil
• 2-3 tablespoons water (as needed)

Cheese Filling

• 1 cup whole or part-skim ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese (plus extra for garnish)
• ½ cup shredded Swiss Gruyère cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Sage-Butter Sauce

• 4 tablespoons (½ stick) unsalted butter
• 1 tablespoon extra-virgin olive oil
• 8-10 fresh sage leaves
• Salt and pepper to taste

Variations for Cheese Ravioli

• Add Nutmeg: A pinch of nutmeg in the cheese filling enhances the flavor.
• Try a Brown Butter Sauce: Let the butter brown slightly before adding sage for a deeper, nutty taste.
• Experiment with Cheese: Mix in goat cheese, mascarpone, or mozzarella for a different texture and richness.
• Make It Meaty: Add cooked crumbled sausage or prosciutto to the filling.
• Boost the Flavor: Sauté garlic in the butter for an extra savory touch.

Step 1: Make the Pasta Dough

1. Create the Dough: On a clean surface, form a mound with the flour. Make a well in the center and add eggs, salt, and olive oil. Gradually mix with a fork, incorporating the flour little by little.
2. Knead the Dough: Once combined, knead for about 8-10 minutes until smooth and elastic. Add water if needed.
3. Rest the Dough: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Step 2: Make the Cheese Filling

1. Mix the Ingredients: In a bowl, combine ricotta cheese, egg, Parmesan, Gruyère, and parsley. Mix until smooth.
2. Season to Taste: Add salt and pepper to enhance the flavors. If you like a hint of warmth, add a small pinch of nutmeg.
3. Refrigerate: Cover and let it chill while rolling out the pasta.

Step 3: Roll and Shape the Ravioli

If Using a Pasta Machine:

1. Divide the Dough: Cut the dough into two equal portions.
2. Roll It Thin: Start on the widest setting and roll the dough through, reducing the thickness gradually until you reach setting #5 or #6 (about 1/16 inch thick).

If Rolling by Hand:

1. Flour Your Surface: Lightly dust with flour to prevent sticking.
2. Roll Evenly: Use a rolling pin to roll the dough into a thin rectangle (about 1/16 inch thick).

Step 4: Fill and Seal the Ravioli

1. Portion the Filling: Spoon 1 teaspoon of filling onto one pasta sheet, leaving about 1 inch of space between each.
2. Brush with Water: Lightly dampen the edges with water to help seal the ravioli.
3. Cover and Seal: Place the second sheet over the filling and press firmly around each mound to remove air.
4. Cut the Ravioli: Use a ravioli cutter, knife, or round cutter to shape the ravioli.
5. Seal the Edges: Press the edges to ensure no filling leaks out during cooking.

🔹 Tip: If using a fork to crimp the edges, press gently to avoid tearing the dough.

Step 5: Cook the Ravioli

1. Boil Water: Bring a large pot of salted water to a gentle boil.
2. Cook the Ravioli: Add the ravioli in batches and cook for 2-3 minutes, or until they float to the top.
3. Remove & Drain: Use a slotted spoon to remove them from the water.

Step 6: Make the Sage Butter Sauce

1. Melt the Butter: In a large skillet, melt 4 tablespoons of unsalted butter over medium heat.
2. Add the Sage: Toss in 8-10 fresh sage leaves and cook until the butter turns a light golden brown and the sage leaves become crispy (about 2-3 minutes).
3. Add Olive Oil: Stir in 1 tablespoon of extra-virgin olive oil to enhance the flavor and prevent the butter from burning.
4. Season to Taste: Add salt and freshly ground black pepper as needed.

🔹 Tip: If you want a slightly nutty flavor, let the butter brown a bit before adding the sage.

Step 7: Toss the Ravioli in Sage Butter

1. Transfer to the Sauce: Using a slotted spoon, add the freshly boiled ravioli directly into the skillet with the sage butter.
2. Coat Gently: Toss gently to coat each ravioli in the fragrant butter sauce. Let them cook for about 30 seconds to absorb the flavors.
3. Add Parmesan: Sprinkle extra grated Parmesan cheese on top for an extra cheesy finish.

How to Serve Cheese Ravioli with Sage Butter

This dish is delicious on its own, but you can also serve it with:

• Toasted Pine Nuts: Add a crunchy contrast to the soft ravioli.
• Lemon Zest: A hint of citrus balances the richness of the butter.
• Crusty Bread: Perfect for soaking up the extra sage butter sauce.
• Side Salad: A light arugula or mixed greens salad adds freshness to the meal.

Storing Cheese Ravioli

For Fresh Ravioli:

• Refrigerate: Store uncooked ravioli in a single layer on a floured baking sheet, covered with plastic wrap, for up to 1 day.
• Freeze: Arrange them in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months.

For Cooked Ravioli:

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm them in a skillet with a little butter over low heat to prevent them from drying out.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	400 kcal
Total Fat	22 g
Saturated Fat	12 g
Trans Fat	0 g
Cholesterol	60 mg
Sodium	400 mg
Total Carbohydrates	36 g
Dietary Fiber	2 g
Sugars	2 g
Protein	15 g
Vitamin A	15% DV
Vitamin C	2% DV
Calcium	20% DV
Iron	10% DV

Cheese Ravioli FAQs

1. Can I use store-bought ravioli?

Yes! To make this recipe faster, use pre-made cheese ravioli and jump straight to the Sage Butter Sauce section.

2. What’s the best way to store homemade ravioli?

Uncooked ravioli can be stored in the fridge for 1 day or frozen for up to 3 months. Freeze them in a single layer before transferring to a container.

3. Can I make the dough ahead of time?

Yes! The dough can be made 1 day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling.

4. What can I substitute for Gruyère cheese?

You can swap Gruyère for mozzarella, fontina, or even a sharp white cheddar for a different flavor.

5. How do I prevent ravioli from bursting?

Make sure you press out all air pockets when sealing. Also, boil gently—a rapid boil can cause ravioli to open up.

Conclusion

Cheese Ravioli with Sage Butter is a timeless Italian classic that brings together rich, cheesy goodness and nutty, aromatic butter infused with crispy sage. Whether you’re making fresh pasta from scratch or using store-bought ravioli, this dish is simple yet elegant, making it perfect for both weeknight dinners and special occasions.

The balance of creamy ricotta, savory Gruyère, and fragrant sage butter creates a restaurant-quality meal you can easily prepare at home. Plus, with easy storage and make-ahead options, this recipe is perfect for meal prepping or impressing guests with minimal effort.

So, roll up your sleeves, dust off your rolling pin, and get ready to fall in love with homemade ravioli. Once you taste the delicate pasta pockets coated in buttery sage goodness, you’ll never go back to store-bought again!