Soft, freshly rolled pasta filled with creamy ricotta and warm nutmeg, finished in a nutty sage butter that clings to every fold. This ricotta and nutmeg ravioli feels calm and comforting, yet quietly impressive. The kind of dish where simple ingredients, handled well, do all the talking.
By Hasan Semay
From Saturday Kitchen Recipes
This ricotta and nutmeg ravioli with sage butter sauce scores a Nutri-Score C. It balances refined carbohydrates with protein-rich ricotta and eggs.
Estimated per serving: 620 kcal, fat 32g, saturates 18g, carbs 55g, sugars 3g, fibre 4g, protein 24g.
Equipment
Ingredients
For the filling
- 300g ricotta
- 30g Parmesan, grated, plus extra to serve
- Zest of 1 lemon
- Freshly grated nutmeg, to taste
- Sea salt and black pepper
For the pasta dough
- 350g 00 flour, plus extra for dusting
- 12 egg yolks
- 1 whole egg
- Semolina, for dusting
For the sage butter sauce
- 100g unsalted butter
- 8 sage leaves, plus extra to garnish
Method
Filling and dough (can be done ahead)
- Mix the filling by combining ricotta, Parmesan, lemon zest and nutmeg in a bowl. Season well, then pipe into a bag and chill. Cold filling is easier to work with later.
- Build the pasta dough on a clean surface. Make a well in the flour, add yolks and egg, then gently pull flour into the eggs until it becomes too thick to stir.
- Bring it together using a scraper, chopping and folding until a rough dough forms.
- Knead with confidence for about 20 minutes until smooth and elastic. It should feel leathery, not sticky.
- Wrap and rest the dough in the fridge for 1–2 hours. This relaxes the gluten and makes rolling easier.
Rolling and shaping (overlaps with boiling water)
- Roll the pasta through a machine, starting thick and working down to setting 2, folding and dusting with semolina as you go.
- Pipe the filling in neat mounds along the sheet, spacing well so each ravioli has room.
- Seal gently by misting with water, folding over and pressing out air. Take your time here. Trapped air causes bursts.
- Cut into squares with a fluted cutter and keep dusted with semolina.
Cooking and sauce (last 5 minutes)
- Boil the ravioli in heavily salted water for about 2 minutes, until they float. Reserve some pasta water.
- Melt the butter slowly with sage until foaming and fragrant, not browned.
- Emulsify the sauce with a ladle of pasta water, then swirl in the ravioli until glossy.
- Serve immediately with extra sage and plenty of Parmesan.
Suggested Wine Pairing
This ricotta and nutmeg ravioli with sage butter sauce pairs best with wines that echo its creamy texture while cutting through the butter. Look for freshness, gentle acidity and subtle aromatics.
On the programme Helen McGinn recommended Extra Special Soave Superiore Classico, Italy, 2024: Asda, £6.97
Alternatives include:
- La Gioiosa Pinot Grigio (Tesco) – Crisp pear and citrus lift the ricotta filling and balance the sage butter.
- Campo Viejo White Rioja (Sainsbury’s) – Soft oak and creamy texture mirror the ravioli while staying fresh.
- Picpoul de Pinet, Les Girelles (Waitrose) – Bright acidity slices through butter and refreshes each bite.
FAQs for Ricotta and Nutmeg Ravioli with Sage Butter Sauce
- Do I need a pasta machine? It helps, but a rolling pin works with patience.
- Is this dish vegetarian? Yes, as long as the Parmesan is vegetarian-friendly.