Ricotta and Tomato Ravioli with Basil Butter Sauce

By · Reviewed by AislePrompt Editorial · ·

Handmade ravioli stuffed with creamy ricotta and tomato, tossed in a fragrant basil butter sauce for a satisfying Italian pasta experience. This italian-inspired pasta ready in about 60 minutes blends all-purpose flour, large eggs, ricotta cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 50 min Cook: 10 min Serves 4 Italian cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: On a clean surface, mound 2 cups all-purpose flour and make a well in the center. Crack 2 large eggs into the well and slowly mix with your fingers until dough forms. Knead for 8 minutes until smooth and elastic, then cover with plastic wrap and rest for 30 minutes.
  2. Step 2: In a bowl, combine 1 cup ricotta cheese, 1 cup quartered cherry tomatoes, 1/3 cup chopped basil, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Roll out the pasta dough into thin sheets about 1/16 inch thick. Place small teaspoons of the ricotta mixture spaced evenly on one sheet, brush edges with water, and cover with a second sheet. Press around the filling to seal, then cut into 2-inch squares.
  4. Step 4: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface.
  5. Step 5: Meanwhile, melt 4 tbsp unsalted butter with 1 tbsp olive oil in a skillet over medium heat. Add 1/4 cup chopped basil and cook for 1 minute until fragrant.
  6. Step 6: Drain ravioli and toss gently in the basil butter sauce. Serve topped with 1/2 cup grated Parmesan cheese.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Ricotta and Tomato Ravioli with Basil Butter Sauce take to make?

Total time is about 60 minutes (50 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Ricotta and Tomato Ravioli with Basil Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Ricotta and Tomato Ravioli with Basil Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ricotta and Tomato Ravioli with Basil Butter Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ricotta and Tomato Ravioli with Basil Butter Sauce?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes