Spring Pea and Ricotta Ravioli with Brown Butter Sage Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Delicate homemade ravioli stuffed with fresh spring peas and ricotta, served in a nutty brown butter and sage sauce for a vibrant Italian pasta dish. 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 420 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.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1 cup ricotta cheese
• 1 cup, blanched fresh peas
• 1/2 cup, grated Parmesan cheese
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 6 tbsp unsalted butter
• 12 leaves fresh sage leaves
• 1 tbsp olive oil

Instructions

1. Step 1: On a clean surface, mound 2 cups all-purpose flour and create a well in the center. Crack 2 large eggs into the well and add 1/2 tsp salt. Using a fork, gradually incorporate flour into eggs until dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
2. Step 2: Meanwhile, in a food processor, pulse 1 cup blanched fresh peas, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Set filling aside.
3. Step 3: Roll out pasta dough into thin sheets (about 1/16 inch). Place teaspoons of pea-ricotta filling spaced 1 inch apart on one sheet. Brush edges and spaces with water. Lay second sheet on top and press around mounds to seal, cutting ravioli into 1.5-inch squares.
4. Step 4: Bring a large pot of salted water to boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove with slotted spoon.
5. Step 5: In a skillet over medium heat, melt 6 tbsp unsalted butter and add 12 fresh sage leaves. Cook until butter turns golden brown and smells nutty, about 3-4 minutes.
6. Step 6: Toss cooked ravioli gently in the brown butter sage sauce, drizzle with 1 tbsp olive oil, and serve immediately garnished with extra Parmesan if desired.