Homemade Ravioli in Sage Butter with Melted Tomatoes

5 from 6 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 407 kcal


Pasta dough:

  • 400 g Flour
  • 4 Pc. Eggs
  • 2 tbsp Olive oil
  • Salt


  • 250 g Ricotta
  • 60 g Walnuts
  • 50 g Pecorino
  • 100 g Frozen spinach
  • 1 Pc. Clove of garlic
  • Salt
  • Pepper

Sage butter:

  • 125 g Butter
  • 0,5 bunch Sage
  • 1 Pc. Lemon
  • Parmesan
  • Pepper


  • 15 Pc. Cherry tomatoes
  • 3 Pc. Rosemary stalks
  • 1 tbsp Honey
  • 2 Pc. Garlic cloves
  • 2 tbsp Olive oil
  • Salt
  • Pepper


Pasta dough:

  • All the ingredients are mixed and kneaded in the food processor with the whisk attachment, so that a firm yellow dough is created.
  • If it gets too sticky, a handful of flour can be added. If it is too dry, a little water will help.
  • The dough is then wrapped in cling film and placed in the refrigerator to rest.

Filling of the ravioli:

  • To do this, first let the spinach thaw a little and then chop it very finely with a large knife. Mix the ricotta with the chopped spinach in a large bowl.
  • There are also walnuts, which have also been chopped beforehand. Then the pecorino is rubbed into the bowl.
  • The clove of garlic is pressed in. All ingredients are mixed to a smooth mass and garnished with salt and pepper


  • Put the tomatoes in a baking dish and mix them with the olive oil and honey.
  • Then the fine rosemary needles are chopped up and spread over the tomatoes.
  • Throw the garlic cloves whole into the baking dish.
  • Finally, the tomatoes are seasoned with salt and pepper and put in the preheated oven for about 15 minutes at 200 degrees.


  • For the ravioli, the dough is rolled out as thinly as possible with a pasta machine or a rolling pin.
  • The tag should be a maximum of half a millimeter thick at the end.
  • Then cut out about 30 circles with a water glass.
  • Each raviolo results in a top and a bottom.
  • Put a teaspoon of the filling on a circle. The raviolo is closed with a second circle and pressed firmly around the edges.
  • When the ravioli are ready, they must be boiled in salted water for about 3 minutes.
  • Add to this the juice and zest of the lemon. The finished ravioli are then tossed in the butter.
  • Three ravioli with three tomatoes each are arranged in a pasta or soup plate.
  • At the end, the dish is served with fresh pepper and freshly grated Parmesan.


Serving: 100gCalories: 407kcalCarbohydrates: 28.2gProtein: 9gFat: 28.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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