Let me tell you, the smell of nutty brown butter mingling with fresh sage leaves, wafting through the kitchen while tender spring vegetables peek through delicate ravioli pockets, is enough to make anyone’s mouth water. The first time I made this Flavorful Brown Butter Sage Ravioli with Spring Vegetables, I was instantly hooked—it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make pasta from scratch, but this recipe adds a little modern twist with fresh seasonal veggies and that irresistible brown butter sauce.

Honestly, my family couldn’t stop sneaking the ravioli off the serving plate (and I can’t really blame them). This recipe feels like a warm hug on a plate, perfect for impressing guests or treating yourself on a cozy weekend night. You know what? It’s dangerously easy to whip up, and it brightens up any table — whether it’s a casual family dinner or a springtime potluck. After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting, and I’m pretty sure you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This Flavorful Brown Butter Sage Ravioli with Spring Vegetables recipe ticks all the boxes for a satisfying homemade pasta experience. Here’s why it’s a winner:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can find it easily at the market.
• Perfect for Spring: Showcases fresh, vibrant spring vegetables that make the dish feel light and seasonal.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — the kind of dish that disappears fast!
• Unbelievably Delicious: The brown butter and sage sauce adds a rich, aromatic depth that makes these ravioli unforgettable.

What sets this recipe apart is the balance of textures and flavors — the tender pasta, the fresh, slightly crisp veggies inside, and the nutty brown butter sauce that ties it all together. It’s not just another pasta dish; it’s a careful blend of classic Italian comfort and bright spring freshness. Honestly, it’s the kind of meal that makes you close your eyes after the first bite and savor every mouthful.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy-to-find fresh produce.

• For the pasta dough:
  • 2 cups (250g) all-purpose flour (plus extra for dusting)
  • 3 large eggs (room temperature)
  • 1 tablespoon olive oil (adds elasticity)
  • Pinch of salt
• For the filling:
  • 1 cup (150g) ricotta cheese (I recommend whole milk ricotta for creaminess)
  • ½ cup (75g) grated Parmesan cheese
  • 1 cup fresh asparagus, finely chopped (snap off woody ends)
  • ½ cup fresh peas (shelled or frozen, thawed)
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon zest (adds brightness)
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs like parsley or chives (optional, chopped)
• For the sauce:
  • ½ cup (1 stick or 113g) unsalted butter
  • 10-12 fresh sage leaves
  • Salt and pepper, to taste
  • Freshly grated Parmesan, for serving
  • Optional: squeeze of fresh lemon juice

If you want a gluten-free option, you can swap the all-purpose flour with a high-quality gluten-free flour blend. For a dairy-free version, try substituting ricotta with a coconut-based or almond-based cream cheese and use vegan butter for the sauce.

Equipment Needed

• Pasta rolling machine or rolling pin (a machine makes rolling dough thinner much easier, but a sturdy rolling pin works just fine)
• Mixing bowls for dough and filling preparation
• Sharp knife or pizza cutter to cut ravioli
• Fork or ravioli stamp for sealing edges
• Large pot for boiling pasta
• Skillet for brown butter sauce
• Slotted spoon or spider for removing ravioli from water
• Optional: food processor for quick dough mixing or filling processing

I personally use a mid-range pasta machine that’s held up well over the years. If you’re on a budget, a rolling pin and some elbow grease will do just fine! Just remember to dust your surface and dough well to prevent sticking. Keep your tools clean and dry, especially your pasta machine parts, to avoid rust or buildup.

Preparation Method

1. Make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Gradually mix the flour into the eggs with your fingers or a fork until a dough forms (about 5-7 minutes). Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
2. Prepare the filling: While the dough rests, blanch asparagus and peas in boiling salted water for 2 minutes, then plunge into ice water to keep them crisp and bright. Drain well and finely chop asparagus. In a bowl, mix ricotta, Parmesan, asparagus, peas, shallot, garlic, lemon zest, salt, pepper, and herbs until combined. Taste and adjust seasoning. Set aside.
3. Roll out the dough: Divide dough into 2-3 portions. Using a pasta machine or rolling pin, roll each portion out into thin sheets (about 1/16 inch or 2mm). Keep sheets covered to prevent drying out.
4. Assemble ravioli: Lay one sheet on a floured surface. Place small spoonfuls (about 1 teaspoon or 5ml) of filling spaced evenly in rows, about 1 inch (2.5cm) apart. Brush around the filling with water to help seal. Lay second sheet on top carefully. Press around filling pockets to seal air out, then cut into individual ravioli using a knife or cutter. Press edges with a fork to seal completely.
5. Cook ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli in batches, cooking for 3-4 minutes or until they float to the surface and feel tender but not mushy. Use a slotted spoon to remove and drain.
6. Make the brown butter sage sauce: Meanwhile, melt butter in a skillet over medium heat. Cook until it turns golden brown with a nutty aroma (about 3-4 minutes), stirring constantly to prevent burning. Add sage leaves and cook until crisp (about 1 minute). Season with salt and pepper.
7. Serve: Toss cooked ravioli gently in the brown butter sage sauce. Plate immediately, sprinkle with fresh Parmesan and a squeeze of lemon juice if desired.

Pro tip: Don’t overcrowd the boiling water or ravioli might stick together. Also, keep an eye on the butter—it can go from brown to burnt quickly, so stir constantly and remove from heat as soon as it smells nutty.

Cooking Tips & Techniques

Making homemade pasta might sound intimidating, but a few tricks make it much easier. First, resting the dough is key—it helps gluten relax, making rolling out smoother.

When rolling, dust with flour sparingly; too much flour can dry the dough, while too little causes sticking. If you don’t have a pasta machine, rolling pin and patience work just as well. Thin pasta sheets might tear, but gentle patching with a bit of water fixes that.

Filling should be moist but not watery; draining blanched vegetables well prevents soggy ravioli. For sealing, water is a simple but effective adhesive. Press edges firmly but gently to trap air and avoid bursting during cooking.

Brown butter sauce is all about timing—the butter should turn golden with a fragrant nutty aroma but not burnt. Adding sage toward the end crisps the leaves quickly. You can multitask by preparing the sauce while ravioli cook, saving precious time.

Variations & Adaptations

• Vegetarian to Vegan: Swap ricotta and Parmesan for vegan cheese alternatives or blended silken tofu. Use vegan butter or olive oil for the sauce.
• Seasonal Swaps: Instead of asparagus and peas, try fresh spinach and artichoke hearts in fall or zucchini and cherry tomatoes in summer. Each brings a unique twist to the filling.
• Different Fillings: For a heartier option, add cooked mushrooms and toasted pine nuts. Or try butternut squash puree with sage for a sweeter profile.
• Cooking Methods: Instead of boiling, try pan-frying cooked ravioli in a bit of butter for a crispy finish.

Personally, I once swapped peas for fresh fava beans when in season—such a delightful change with a slightly earthier bite. Don’t be afraid to experiment with herbs too; thyme or rosemary add lovely aromatic notes.

Serving & Storage Suggestions

Serve this ravioli warm, straight from the pan, garnished with extra Parmesan and a few crispy sage leaves for that rustic charm. It pairs beautifully with a crisp white wine like Pinot Grigio or a light sparkling water with lemon.

For sides, a simple green salad or crusty bread help round out the meal without stealing the spotlight. Leftovers store well in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or extra butter to bring back that silky sauce.

You can freeze uncooked ravioli on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding an extra minute to boiling time. Flavors actually deepen after resting overnight, so making ahead is a great option for stress-free entertaining.

Nutritional Information & Benefits

This dish offers a nice balance of carbs, protein, and healthy fats. Ricotta provides calcium and protein, while fresh asparagus and peas deliver fiber, vitamins A and C, and antioxidants.

Using brown butter adds richness but keep portions moderate if you’re watching fat intake. For gluten-free eaters, swapping flour is a simple fix. This recipe is free from nuts and shellfish, but contains dairy and eggs, so be mindful of allergies.

From a wellness perspective, the fresh spring veggies add a bright, light feel without sacrificing comfort. I love how this pasta feels indulgent yet fresh—a perfect way to enjoy seasonal ingredients with a homemade touch.

Conclusion

So there you have it—my favorite Flavorful Brown Butter Sage Ravioli with Spring Vegetables recipe that’s as satisfying as it is approachable. It’s perfect for anyone wanting to try homemade pasta without fuss, and the fresh spring veggies make it feel light and special. I love how it brings a little celebration to the dinner table, no matter the occasion.

Feel free to tweak the filling or sauce to suit your tastes—this recipe’s flexible and forgiving, which is why I swear by it. If you give it a try, I’d love to hear how you made it your own! Don’t forget to share your thoughts and photos, and tag your pasta creations—you know I’m always here for pasta love.

Happy cooking, friends!

FAQs

How can I tell when my ravioli are done cooking?

They usually float to the surface and become tender but still slightly firm to the bite, about 3-4 minutes in boiling water.

Can I make the pasta dough ahead of time?

Yes! You can make the dough a day ahead, wrapped tightly in plastic wrap and refrigerated. Let it come to room temperature before rolling.

What if my brown butter starts to burn?

Remove it immediately from heat when it smells nutty and turns golden brown. Stir constantly to prevent burning, and lower heat if necessary.

Can I freeze the filled ravioli before cooking?

Absolutely! Freeze them on a baking sheet until firm, then store in a freezer bag for up to one month. Cook from frozen, adding a minute or two to cooking time.

What’s the best way to seal ravioli edges?

Brush water around the filling edges and press firmly with fingers or a fork to seal. Getting rid of air pockets helps prevent bursting during cooking.

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