Creamy Tuscan Ravioli With Hazelnut Brown Butter Sage Drizzle

Imagine delicate, handmade ravioli bursting with a creamy Tuscan-inspired filling, then bathed in a luscious hazelnut brown butter sauce infused with fragrant sage. This isn’t just a pasta dish; it’s an experience. This recipe combines the comforting familiarity of Italian cuisine with a touch of sophisticated flair, perfect for a special occasion or a cozy night in. We’ll guide you through crafting both the pasta dough and the flavorful filling from scratch, culminating in a sauce that will redefine your definition of ‘delicious’. Get ready to impress your taste buds and your guests!

Ingredients for Creamy Tuscan Ravioli

• 00 Flour (200g / 7oz): Also known as ‘doppio zero’ flour, this finely milled Italian flour creates a silky-smooth pasta dough with a delightful texture. If you can’t find it, all-purpose flour is a suitable substitute, but the texture will be slightly different.
• All-Purpose Flour (200g / 7oz): Provides structure to the pasta dough. Using a blend of 00 and all-purpose flour offers the best balance of texture and elasticity.
• Large Eggs (4): Approximately 200g / 7oz. Eggs bind the dough together and contribute to its richness and color. Use fresh, high-quality eggs for the best results.
• Salt (1g / ¼ tsp, divided): Enhances the flavors of both the pasta dough and the filling. We’ll use a small amount in the dough and the rest in the filling.
• Ricotta Cheese (250g / 9oz): The star of the filling! Use whole-milk ricotta for the creamiest texture. Drain any excess liquid before using to prevent a soggy filling.
• Grated Parmesan Cheese (100g / 3½oz): Adds a salty, umami-rich flavor to the filling. Freshly grated Parmesan is always best, as pre-grated cheese often contains cellulose which can affect the texture.
• Fresh Spinach (50g / 1¾oz): Provides a subtle earthy flavor and a beautiful green hue to the filling. Roughly chopped, it blends seamlessly into the ricotta mixture.
• Lemon Zest (1 tsp / 5ml): Brightens the filling with a zesty citrus aroma. Use a microplane to zest the lemon, avoiding the bitter white pith.
• Smoked Paprika (½ tsp / 2½ml): Adds a subtle smoky depth to the filling, complementing the other flavors.
• Black Pepper (to taste): Freshly ground black pepper adds a touch of spice and complexity.
• Unsalted Butter (100g / 3½oz): The foundation of our decadent hazelnut brown butter sauce. Using unsalted butter allows you to control the saltiness of the final dish.
• Hazelnuts (30g / 1oz): Toasted and coarsely chopped, these add a delightful nutty crunch and flavor to the sauce. Toasting the hazelnuts enhances their aroma and flavor.
• Fresh Sage Leaves (8): Infuse the sauce with a fragrant, earthy aroma. Use fresh sage for the best flavor.
• Garlic (1 clove): Minced, it adds a subtle savory note to the sauce.
• Salt (to taste for sauce): Adjust the seasoning of the sauce to your preference.
• Extra Toasted Hazelnut Pieces & Sage Leaves (for garnish): Adds visual appeal and extra flavor.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best results, here are a few substitutions if needed:

• 00 Flour: Can be replaced entirely with all-purpose flour.
• Ricotta Cheese: If you can’t find whole-milk ricotta, part-skim ricotta can be used, but the filling will be less creamy.
• Hazelnuts: Walnuts or pecans can be used as a substitute, though the flavor will be different.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Crafting the Perfect Bite: Step-by-Step Instructions

1. Make the Pasta Dough: In a large bowl, whisk together the 00 flour and all-purpose flour with ¼ teaspoon of salt. Creating a well in the center is crucial – this prevents the eggs from immediately mixing with all the flour, giving you more control. Crack the eggs into the well and gently beat them with a fork. Gradually incorporate the flour into the eggs, starting from the inner walls of the well. Once a shaggy dough forms, turn it out onto a lightly floured surface.
2. Knead the Dough: Knead the dough for 8-10 minutes. This is where the gluten develops, giving the pasta its elasticity. The dough should become smooth, elastic, and slightly tacky. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny splash of water.
3. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out. Resting is non-negotiable for tender pasta!
4. Prepare the Filling: While the dough rests, heat ½ teaspoon of oil in a skillet over medium heat. Add the minced garlic and sauté for just 30 seconds – you want it fragrant, not browned. Add the chopped spinach and toss until it wilts completely. Transfer the spinach to a bowl and let it cool. This step removes excess moisture from the spinach, preventing a soggy filling.
5. Combine the Filling Ingredients: In a bowl, combine the cooled spinach, ricotta cheese, grated Parmesan cheese, lemon zest, smoked paprika, the remaining ¼ teaspoon of salt, and freshly ground black pepper. Mix thoroughly until everything is well combined and the filling is homogenous. Taste and adjust seasoning as needed.
6. Roll Out the Dough: Using a pasta machine or a rolling pin, roll out the rested dough into thin sheets, approximately 1mm thick. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness.
7. Cut and Fill the Ravioli: Cut the rolled-out dough into 6cm (2-inch) squares. Place a heaped ½ teaspoon of filling in the center of each square. Brush the edges of the dough with water – this acts as a glue to seal the ravioli.
8. Seal the Ravioli: Fold each square diagonally to form a triangle, pressing firmly to seal the edges. Then, use a fork to crimp the edges, creating the classic ravioli shape and ensuring a secure seal. Repeat with all the dough and filling.
9. Cook the Ravioli: Bring a large pot of salted water to a rolling boil (approximately 1 liter/4 cups of water per 100g of pasta). Add the ravioli and cook for 3-4 minutes, or until they float to the surface and the dough is al dente.
10. Make the Hazelnut Brown Butter Sauce: While the ravioli cooks, melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden-brown and smells nutty (about 4-5 minutes). Watch carefully – brown butter can burn quickly! Add the toasted hazelnuts and sage leaves and sauté for 1 minute. Season with a pinch of salt. If the sauce is too thick, whisk in a splash of the reserved pasta water.
11. Combine and Serve: Using a slotted spoon, transfer the cooked ravioli to a warm bowl. Gently toss with the hazelnut brown butter sauce, ensuring each piece is coated. Plate immediately, drizzle with any remaining sauce, and garnish with extra toasted hazelnuts and crisp sage leaves.

The Magic of Brown Butter: Why It Works

Brown butter, or beurre noisette, is the star of this sauce. The process of browning butter transforms it from a simple fat into something incredibly complex and flavorful. Heating the butter past its melting point causes the milk solids to separate and caramelize, creating a nutty, toasty aroma and a depth of flavor that elevates the entire dish. The hazelnuts complement this beautifully, adding texture and reinforcing the nutty notes. The sage provides a fragrant counterpoint, cutting through the richness of the butter and adding a touch of herbaceousness.

Choosing the Right Flour for Pasta Perfection

This recipe calls for a combination of 00 flour and all-purpose flour. 00 flour is a finely milled Italian flour with a low protein content, resulting in a delicate and tender pasta. All-purpose flour provides more structure. Using both creates a pasta that is both silky smooth and holds its shape well during cooking. If you can only find one type of flour, all-purpose will work, but the texture will be slightly different.

Spinach Preparation: Avoiding Soggy Ravioli

Properly preparing the spinach is key to preventing soggy ravioli. It’s crucial to cook the spinach thoroughly to remove excess moisture. After wilting, squeezing out any remaining water with a clean kitchen towel or cheesecloth is essential. This ensures the filling remains firm and doesn’t compromise the integrity of the ravioli during cooking.

Serving Suggestions & Wine Pairings

This Creamy Tuscan Ravioli is a complete meal on its own, but it pairs beautifully with a simple side salad of arugula and shaved Parmesan. For a wine pairing, consider a crisp Italian white wine like Pinot Grigio or Vermentino. The acidity of the wine will cut through the richness of the sauce and complement the flavors of the ravioli. A light-bodied red wine, such as a Beaujolais, would also be a lovely choice.

Frequently Asked Questions

Can I make the ravioli ahead of time?

Yes, you can make the ravioli ahead of time and freeze them. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook directly from frozen, adding a minute or two to the cooking time.

What if I don’t have a pasta machine?

You can absolutely roll out the dough by hand using a rolling pin. It will require more effort, but it’s definitely achievable. Just aim for a consistent thickness of about 1mm.

Enjoy this decadent and flavorful Creamy Tuscan Ravioli with Hazelnut Brown Butter Sage Drizzle! Don’t forget to save this recipe to Pinterest for later!

recipe creamy tuscan ravioli

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• Author: Madison Clarke
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Indulge in homemade creamy Tuscan ravioli, filled with ricotta, spinach, and Parmesan, then tossed in a luscious hazelnut brown butter sage sauce. This recipe elevates pasta night to a special occasion with its rich flavors and elegant presentation.

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Ingredients

Scale 1x2x3x

• 00 Flour (200g / 7oz): Creates a silky-smooth pasta dough.
• All-Purpose Flour (200g / 7oz): Provides structure to the dough.
• Large Eggs (4): Binds the dough and adds richness.
• Salt (1g / ¼ tsp, divided): Enhances flavors.
• Ricotta Cheese (250g / 9oz): The creamy base of the filling.
• Grated Parmesan Cheese (100g / 3½oz): Adds umami flavor to the filling.
• Fresh Spinach (50g / 1¾oz): Provides earthy flavor and color.
• Lemon Zest (1 tsp / 5ml): Brightens the filling.
• Smoked Paprika (½ tsp / 2½ml): Adds smoky depth.
• Black Pepper (to taste): Adds spice.
• Unsalted Butter (100g / 3½oz): Forms the base of the brown butter sauce.
• Hazelnuts (30g / 1oz): Adds nutty crunch and flavor.
• Fresh Sage Leaves (8): Infuses the sauce with fragrance.
• Garlic (1 clove): Adds savory notes.
• Salt (to taste for sauce): Adjusts seasoning.
• Extra Toasted Hazelnut Pieces & Sage Leaves (for garnish): Adds visual appeal.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Pasta Dough: Combine flours and salt, create a well, add eggs, and gradually incorporate flour.
2. Knead the Dough: Knead for 8-10 minutes until smooth and elastic.
3. Rest the Dough: Wrap and rest for 30 minutes to relax gluten.
4. Prepare the Filling: Sauté garlic and spinach, cool, and remove excess moisture.
5. Combine Filling: Mix spinach with ricotta, Parmesan, lemon zest, paprika, salt, and pepper.
6. Roll Out Dough: Roll dough into thin sheets (1mm thick).
7. Cut & Fill Ravioli: Cut squares, fill, brush edges with water.
8. Seal Ravioli: Fold, press, and crimp edges to seal.
9. Cook Ravioli: Boil for 3-4 minutes until al dente.
10. Make Brown Butter Sauce: Melt butter, cook until golden-brown, add hazelnuts and sage.
11. Combine & Serve: Toss ravioli with sauce, garnish, and serve.

Notes

For best results, use high-quality ingredients and don’t rush the dough resting process. Brown butter burns easily, so watch it carefully.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 150 mg