Three Cheese & Basil Ravioli Drizzled with Brown Butter Sage

Embark on a culinary journey to Italy right from your kitchen with this incredible Homemade Ravioli Recipe. Inspired by the newly released cookbook, Homemade Pasta Made Simple, from my dear blogger friend Manu, this recipe for Mozzarella, Basil, Parmigiano-Reggiano Ravioli with Butter Sage Sauce promises a restaurant-quality experience without leaving your home. Forget bland, store-bought pasta; prepare to craft delicate, flavorful pillows of cheesy goodness that will delight your family and friends.

There’s an undeniable magic in creating pasta from scratch. The simple act of combining flour and eggs, kneading the dough, and shaping it into beautiful forms is not just cooking – it’s an art, a tradition, and a truly rewarding experience. This authentic recipe, generously shared by an Italian friend and pasta aficionado, ensures every step is clear and achievable, even for the novice pasta maker. Get ready to discover the joy and exquisite taste of truly homemade ravioli, enveloped in a rich, aromatic butter sage sauce.

Why This Mozzarella, Basil, Parmigiano-Reggiano Ravioli Will Become Your New Favorite

My daughter has always been captivated by stuffed pasta dishes, particularly those overflowing with melted, gooey cheese. So, when my incredibly talented friend Manu, the creative mind behind Manu’s Menu, reached out to me for a review of her latest culinary masterpiece, Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night, I knew I would find recipes that would win over even the pickiest eaters, including my Katie. Manu and I formed a connection early in our blogging journeys. Despite residing in Australia, her Italian upbringing instills in her an unparalleled passion and expertise for pasta, truly making her a pasta aficionado.

The first dish I tried from her book was this very Mozzarella, Basil, Parmigiano-Reggiano Ravioli, and it was nothing short of exquisite. Even with my admittedly rusty (or perhaps entirely non-existent!) pasta-making background, the result was stunning. This cookbook transcends the typical recipe collection; it’s a comprehensive pasta-making manual. Each recipe is meticulously crafted with clear, thorough instructions, empowering even the most hesitant beginner to confidently create fresh pasta. Whether you dream of mastering your own pasta dough or simply wish to refine your existing skills, I wholeheartedly endorse this cookbook. It’s a treasure trove of pasta recipes, offering everything imaginable from classic shapes to innovative fillings.

What sets Manu’s approach apart is her emphasis on simplicity without compromising authenticity or flavor. She demystifies the process, breaking down complex techniques into manageable steps. This ravioli, filled with the vibrant flavors of fresh mozzarella, fragrant basil, and sharp Parmigiano-Reggiano, then bathed in a delicate butter sage sauce, exemplifies the elegance of Italian cuisine. It’s a dish that tastes complex but is surprisingly approachable to make with the right guidance. The satisfaction of biting into a perfectly cooked, tender ravioli, knowing you made it yourself, is truly unparalleled and makes every ounce of effort worthwhile.

Why You MUST Make This Simple Homemade Pasta (and Why Manu’s Cookbook is Your Guide)

Making homemade pasta, especially ravioli, might seem daunting at first glance. However, Manu’s cookbook, Homemade Pasta Made Simple, transforms this perception entirely. It’s not just a collection of recipes; it’s an educational resource brimming with invaluable insights and practical advice, ensuring your pasta-making endeavors are met with success and enjoyment. Here’s why this recipe, guided by Manu’s expertise, is an absolute must-try:

• A Wealth of Information at Your Fingertips: Manu’s cookbook is more than just a recipe book; it’s a comprehensive guide that delves into the nuances of pasta making. From understanding the best types of flour to mastering various kneading techniques, it equips you with the fundamental knowledge to confidently approach any pasta challenge. This depth of information ensures that even complex pasta forms become accessible and enjoyable to create.
• Guaranteed Perfect Results with Expert Tips and Sauce Pairings: Each pasta recipe in the book is accompanied by thoughtfully curated options for sauces and an abundance of practical tips designed to guarantee a flawless outcome. As a relative newcomer to the world of stuffed pasta, I found myself relying on these invaluable pointers. I even unearthed an old ravioli gadget from my kitchen cupboard, which proved incredibly helpful in forming neat, square ravioli. While achieving perfectly thin pasta sheets, ideal filling consistency, and impeccable seals may require a few more practice sessions, the flavor of these ravioli was nothing short of outstanding from the very first attempt!
• A Dish That Delights Everyone, Even the Pickiest Eaters: This ravioli recipe proved to be a universal crowd-pleaser. Even my notoriously picky husband, who often approaches new dishes with skepticism, absolutely adored it. The rich, savory filling combined with the fresh pasta was simply irresistible. I even had some leftover filling, which sparked the idea of incorporating it into cannelloni – a testament to its versatility. Whether you’re a complete beginner eager to try your hand at fresh pasta or a seasoned chef looking to expand your repertoire, Manu’s quintessential pasta cookbook is guaranteed to thrill anyone with a love for authentic Italian cuisine. To embark on your own pasta adventure, be sure to check out the link below.

Expert Tips for Making Perfect Homemade Ravioli:

Crafting homemade ravioli is a labor of love that rewards you with an incredibly fresh and flavorful meal. To ensure your success, here are some invaluable tips, many inspired by Manu’s expert advice, that will guide you through the process:

• Mastering the “Know-By-Heart” Egg Pasta Dough: Manu’s simple egg pasta dough recipe is truly remarkable. It calls for just two ingredients – flour and eggs – which, after a bit of kneading (easily done in a KitchenAid mixer with a dough hook, or by hand for a more traditional approach), and a crucial 30-minute rest, transforms into a beautifully pliable dough. This resting period is essential as it allows the gluten to relax, making the dough much easier to roll out thinly without snapping back, and results in a tender, silky pasta texture.
• Choosing the Right Tools for Rolling: For consistently thin pasta sheets, a pasta machine is your best friend. I personally use my reliable crank-handle pasta machine, which provides excellent control. However, if pasta making becomes a regular pastime, I’m seriously considering investing in a KitchenAid pasta roller attachment for even more convenience and consistent results. Whichever tool you choose, aim for uniform, very thin sheets of pasta – this is key to delicate ravioli.
• Effortless Shaping with a Ravioli Cutter: Don’t underestimate the power of specialized gadgets! I happily utilized a ravioli cutter I found tucked away with my pasta machine. It made cutting the individual ravioli incredibly simple and quick. While experienced pasta makers might opt for a knife, I particularly enjoyed the charming, ruffled edges it imparted to the ravioli, adding a touch of rustic elegance to the finished dish. Don’t be afraid to use tools that make the process more enjoyable and efficient!
• The Art of Sealing: Preventing your ravioli from bursting during cooking is crucial. Ensure you don’t overfill each ravioli – a hazelnut-sized ball of stuffing is usually perfect. Before folding the pasta sheet over, lightly dampen the edges with a little water. This creates a strong seal, trapping the delicious filling inside. Gently press all around the filling, expelling any trapped air bubbles, which can also cause ruptures during boiling.
• Perfect Sauce Pairings: While this divine Mozzarella, Basil, Parmigiano-Reggiano Ravioli is magnificent simply tossed with a luxurious sage butter sauce (a personal favorite for its rich, earthy aroma), it would also be utterly spectacular with Manu’s vibrant Tomato and Basil Sauce. The choice depends on your preference – the butter sage sauce offers a delicate, savory complement that highlights the fresh herbs, while a bright tomato sauce would provide a lovely tang and freshness. Experiment to find your favorite!
• Quality Ingredients Matter: For truly exceptional ravioli, start with the best ingredients. Fresh, high-quality mozzarella and fragrant basil are non-negotiable for the filling. And using authentic Parmigiano-Reggiano elevates the flavor profile significantly. For the pasta dough, “00” flour is often recommended for its fine texture, resulting in silky smooth pasta, but all-purpose flour works wonderfully too.
• Freezing for Future Feasts: Homemade ravioli can be a bit of a project, so why not make extra? Lay uncooked ravioli in a single layer on a lightly floured baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be cooked directly from frozen in boiling salted water, adding a few extra minutes to the cooking time. This way, you can enjoy a delicious homemade meal any night of the week!

Helpful Tools for Your Homemade Pasta Adventure:

Equipping your kitchen with the right tools can make all the difference in your pasta-making journey. These are some of my favorite recommendations to help you create perfect homemade ravioli:

• Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night: The essential guide that inspired this recipe, filled with authentic Italian pasta-making wisdom for all skill levels.
• Marcato Atlas Pasta Machine: A classic, reliable manual pasta maker that helps you achieve consistent, thin pasta sheets for perfect ravioli, lasagna, and more.
• KitchenAid Pasta Roller Attachment: For those who prefer the convenience of an electric roller, this attachment seamlessly integrates with your KitchenAid stand mixer, making pasta rolling effortless.
• “00” Flour (2.2 lb): The finely milled Italian flour preferred by professional pasta makers for its ability to create exceptionally smooth and tender pasta dough.
• 10-Square Ravioli Maker: A practical tool for quickly and uniformly shaping multiple ravioli, perfect for increasing efficiency and consistency.
• Wheel Ravioli Cutter: Ideal for hand-cutting individual square ravioli with those beautiful, characteristic ruffled edges, just like the ones pictured in this post.

Explore More Delicious Pasta Recipes:

If you’ve enjoyed this ravioli, you’ll love exploring other pasta creations. Here are some fantastic recipes, including more gems from Manu and other trusted sources:

• Cicatelli All’Arrabbiata from Manu’s Menu (another fabulous, spicy recipe from her cookbook)
• Spinach Stuffed Pasta Shells from That Skinny Chick Can Bake
• Italian Turkey Meatballs in Tomato Sauce Recipe from Cookin’ Canuck
• Chicken Piccata Pasta from That Skinny Chick Can Bake
• Favorite Homemade Spaghetti Sauce from Oh, Sweet Basil
• Plus, don’t miss out on all my other Best Pasta Recipes in my comprehensive Recipe Index.

The Recipe:

Mozzarella, Basil, Parmigiano-Reggiano Ravioli with Butter Sage Sauce

Prep Time
1 hour 15 minutes

Cook Time
2 minutes

Total Time
1 hour 17 minutes

Yield
4 servings

Delight in homemade egg pasta generously filled with fresh basil and creamy mozzarella! This authentic recipe is courtesy of the talented Manuela Zangera and her wonderful cookbook, Homemade Pasta Made Simple.

Ingredients

Know By Heart Egg Pasta Dough:

• 14 ounces 00 or all-purpose flour
• 4 large eggs (weighing about 2 ounces each)

Stuffing:

• 1 ½ pounds fresh mozzarella, roughly chopped
• ¼ cup basil leaves
• ¾ cup finely grated Parmigiano-Reggiano
• Sea salt
• Freshly ground black pepper

Butter and Sage Sauce:

• ¼ cup plus 3 tablespoons unsalted butter
• 8 sage leaves
• Sea salt
• 4 tablespoons finely grated Parmigiano-Reggiano plus more to serve
• Freshly ground black pepper, to serve

Instructions

1. Prepare the Pasta Dough: Start by accurately weighing your flour. Mound it on a clean work surface or in a large bowl.
2. Create a well in the center of the flour mound. In a separate small bowl, lightly whisk the eggs, then carefully pour them into the well.
3. Using a fork, gently beat the eggs until smooth, gradually incorporating small amounts of flour from the sides of the well.
4. Once a rough dough forms, use your fingertips to mix the eggs with the flour, incorporating it a little at a time until everything is fully combined into a shaggy dough.
5. Knead the dough vigorously for 5-10 minutes until it becomes smooth, elastic, and no longer sticky. (This step can be easily done with the dough hook attachment in a KitchenAid mixer).
6. Form the smooth dough into a ball. Wrap it tightly in plastic wrap to prevent it from drying out, and allow it to rest at room temperature for at least 30 minutes. This resting period is crucial for the gluten to relax, making the dough easier to roll.
7. Prepare the Filling: While the dough rests, begin making the filling. In a food processor, roughly blend the fresh mozzarella and basil leaves until coarsely chopped. Transfer the mixture to a colander and let it sit for at least 30 minutes to drain any excess moisture.
8. Transfer the drained mozzarella and basil mixture to a bowl. Add the finely grated Parmigiano-Reggiano and mix well with a fork until thoroughly combined. Season the filling generously with sea salt and freshly ground black pepper to taste.
9. Roll the Pasta Sheets: Lightly dust 2 or 3 baking sheets with 00 or all-purpose flour; these will be used to hold the rolled pasta and finished ravioli.
10. Take a portion of the rested dough and feed it through your pasta machine, starting at the widest setting. Gradually adjust the settings, feeding the pasta sheet through each setting until you reach setting #8 (or your desired thinness). If a sheet of pasta becomes too long, you can cut it in half with a knife.
11. Carefully place the rolled pasta sheets onto the prepared, floured pans. Repeat this process until all the dough has been rolled into thin sheets.
12. Alternatively, you can roll the dough using a rolling pin. Aim to make the dough as thin and uniform as possible for tender ravioli.
13. Fill and Shape the Ravioli: Take one pasta sheet. Spoon hazelnut-sized balls of the prepared cheese filling onto the lower half of the sheet, ensuring to leave enough space in between each ball for proper sealing and cutting.
14. Lightly moisten the edges of the dough around the filling with a little water using your fingertip. This will help the pasta stick together.
15. Carefully fold the other half of the pasta sheet over the filling. Press down firmly all around each filling mound, making sure to remove any trapped air bubbles inside, as air can cause the ravioli to open during cooking.
16. Using a crinkle-edge pastry wheel, a dedicated ravioli cutter, or a pizza cutter, cut around the filling to create squarish ravioli shapes. Remove and set aside any excess dough (which can be re-rolled if desired).
17. Gently transfer the freshly made ravioli back to the prepared, floured baking sheets, ensuring they don’t touch each other.
18. Repeat these filling and shaping steps until all the pasta dough and filling have been used.
19. Cook the Ravioli: Set a large pot of generously salted water on the stove and bring it to a rolling boil.
20. While the water is heating, prepare your sauce.
21. Make the Butter Sage Sauce: In a small saucepan, heat the unsalted butter, sage leaves, and a pinch of sea salt over low heat until the butter is completely melted and lightly fragrant. Remove the pan from the heat.
22. Carefully add the ravioli to the boiling water. Cook for approximately 2 minutes, or until they are al dente. To test for doneness, remove one ravioli from the pot, allow it to cool slightly, and take a bite; it should be cooked through but still have a slight firmness in the center.
23. Once the ravioli are ready, use a slotted spoon to gently remove them from the pot, allowing excess water to drain. Discard the cooking water. Return the ravioli to the empty pot over low heat. Add the prepared butter and sage sauce and the 4 tablespoons of grated Parmigiano-Reggiano. Mix gently to coat the ravioli evenly, cooking for just 1 minute.
24. Serve: Serve the ravioli immediately. Garnish with additional finely grated Parmigiano-Reggiano and freshly ground black pepper if desired. Enjoy your authentic homemade Italian feast!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• King Arthur 00 Flour for Pasta
• Mercato Atlas Pasta Machine

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 668Total Fat: 51gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 339mgSodium: 1669mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 44g

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