Creamy Mozzarella & Basil Ravioli with Fragrant Sage Butter

Welcome to a culinary journey that transforms your kitchen into an authentic Italian trattoria! Today, we’re diving into the delightful world of homemade pasta, inspired by my dear friend Manu’s exceptional cookbook, Homemade Pasta Made Simple. Prepare to be enchanted by a dish that’s both comforting and gourmet: Manu’s simple egg pasta dough, shaped into delectable Mozzarella, Basil Parmigiano-Reggiano Ravioli, exquisitely finished with a delicate Butter Sage Sauce.

This Homemade Ravioli Recipe isn’t just a meal; it’s an experience. It empowers you to craft a restaurant-worthy masterpiece right in the comfort of your home. Forget bland, store-bought pasta – this authentic recipe hails from an Italian friend who possesses an unparalleled talent for creating pasta from scratch, infusing every strand with passion and tradition. Get ready to impress your family and friends with flavors that speak of sun-drenched Italian fields and generations of culinary wisdom.

Contents

Master the Art of Homemade Ravioli: A Culinary Journey with Mozzarella, Basil & Parmigiano-Reggiano

There’s a special kind of magic in stuffed pasta. My daughter, for one, absolutely adores it, especially when it’s brimming with gooey, flavorful cheese. So, when my incredibly talented friend Manu, the culinary mastermind behind Manu’s Menu, reached out and asked me to review her newly released cookbook, Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night, I knew instantly that her pages would hold some absolute winners. Dishes that even my famously picky eater, Katie, would fall in love with. Manu and I first connected in the early days of our blogging careers. Though she now lives in Australia, her heart and roots are firmly planted in Italy, making her a true pasta aficionado with an innate understanding of Italian cuisine.

Despite my self-proclaimed “rusty” (or perhaps even non-existent!) pasta-making skills, this Mozzarella, Basil, Parmigiano-Reggiano Ravioli turned out to be nothing short of exquisite. It’s a testament to the clarity and thoroughness of Manu’s instructions. This cookbook isn’t just a collection of recipes; it’s the ultimate pasta-making manual, designed to guide even the most apprehensive novice through each step. Every single recipe is meticulously written, ensuring that anyone, regardless of their experience level, can achieve perfect results. Whether you’re dreaming of making your very first batch of fresh pasta or are a seasoned cook looking to hone your skills and expand your repertoire, I cannot recommend this cookbook highly enough. It’s a comprehensive tome, brimming with every pasta recipe imaginable, from classic shapes to innovative fillings, all presented with Manu’s authentic Italian touch.

The Simple Secret to Perfect Pasta Dough and Flavorful Fillings

Manu’s cookbook is a treasure trove of knowledge, providing far more than just ingredients lists. Each pasta recipe comes with a wealth of information, offering various sauce options and ingenious tips to guarantee a perfect result every single time. As a relative newbie to the world of stuffed pasta, I relied on an old gadget I unearthed near my pasta machine. This simple tool proved invaluable, helping me form perfectly uniform, nice square ravioli, a huge confidence booster for a first-timer.

While I admit that achieving ultra-thin pasta sheets, adding just the right amount of filling, and sealing each ravioli perfectly will undoubtedly require a few more practice sessions, the flavor of these ravioli was utterly outstanding! It was a unanimous hit – even my usually picky husband, who can be quite critical, absolutely loved this ravioli. The combination of fresh mozzarella, fragrant basil, and rich Parmigiano-Reggiano was a symphony of tastes. I even had some extra filling left over, and I immediately thought how delightful it would be in cannelloni, showcasing the versatility of Manu’s creations. Truly, from absolute beginners taking their first steps in pasta making to seasoned pros looking for new inspiration, anyone who loves pasta will be thrilled with Manu’s quintessential pasta cookbook. It’s a must-have for every kitchen. To embark on your own pasta-making adventure, simply click on the link below to order her fantastic book.

Essential Tips for Crafting Your Own Restaurant-Quality Ravioli

Making homemade ravioli might seem daunting, but with the right guidance and a few key tips, you’ll be creating culinary masterpieces in no time. Here’s what I learned and recommend:

Mastering the Dough: Manu’s “Know-By-Heart” Egg Pasta Dough is a revelation. It requires only two simple ingredients: flour and eggs. The process involves just a bit of kneading, which can be done effortlessly in your KitchenAid mixer with a dough hook, or therapeutically by hand. The crucial step is a 30-minute rest period. This isn’t optional; it allows the gluten to relax, making the dough pliable, elastic, and much easier to roll out into thin sheets without tearing. The quality of your flour matters too; “00” flour is traditionally preferred for its fine texture, but a good quality all-purpose flour works beautifully as well.
Achieving Perfect Pasta Sheets: Rolling out pasta is perhaps the most critical step. I initially used my old crank handle pasta machine, which offers excellent control. However, if pasta-making becomes a regular habit, I’m seriously tempted to invest in a KitchenAid pasta roller attachment. It significantly speeds up the process and ensures consistent thickness. The goal is to get your pasta sheets as thin as possible – almost translucent – without breaking them. If a sheet becomes too long to handle, don’t hesitate to cut it in half with a knife. This makes the subsequent steps much more manageable.
Filling and Sealing with Precision: The filling is the heart of your ravioli. When creating the hazelnut-sized balls of stuffing, ensure they are evenly spaced on the lower half of your pasta sheet. This is vital to allow enough room to properly close and cut your pasta. Before folding, lightly wet the edges of the dough with a little water. This acts as a natural glue, helping the pasta sheets stick together securely. Most importantly, when folding the top half of the sheet over the filling, press firmly all around, meticulously pushing out any air bubbles. Trapped air is the enemy of ravioli; it can cause your pasta to burst during cooking, leading to a disappointing loss of that delicious filling.
The Right Tools Make a Difference: While skilled hands are paramount, certain gadgets can undeniably simplify the process. My “ravioli maker” that I found tucked away in my cupboard, alongside my pasta machine, made cutting the ravioli an absolute breeze. It ensures uniform sizes and neatly crimped edges, giving your homemade ravioli a professional finish. If you’re a pasta pro, you might not need this gadget, but for anyone looking for consistency and ease, it’s a wonderful investment.
Sauce Pairings to Elevate Your Dish: I served this divine Mozzarella, Basil, Parmigiano-Reggiano Ravioli with a simple yet elegant sage butter sauce – a classic for a reason! Its rich, aromatic notes perfectly complement the delicate filling without overpowering it. However, this ravioli would also be magnificent with Manu’s vibrant Tomato and Basil Sauce, offering a different, equally delicious flavor profile. Consider the season and your mood when choosing your sauce; both options promise an authentic Italian experience.
Storing Homemade Ravioli: If you’re not cooking your ravioli immediately, dust them lightly with flour and arrange them in a single layer on a baking sheet. You can cover them loosely and refrigerate for a few hours, or freeze them solid before transferring them to an airtight container or freezer bag. Frozen ravioli can be cooked directly from frozen, adding a minute or two to the cooking time.

Your Kitchen Arsenal: Recommended Tools for Homemade Pasta

Equipping your kitchen with the right tools can transform your pasta-making experience from a chore into a joy. Here are some of the helpful items I recommend, many of which were instrumental in crafting this delicious ravioli:

Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night (affiliate link)
Marcato Atlas Pasta Machine
KitchenAid Pasta Roller Attachment
“00” Flour (2.2 lb)
10-Square Ravioli Maker

Explore More Italian-Inspired Culinary Delights

If this homemade ravioli has sparked your passion for Italian cuisine, you’ll love exploring these other fantastic recipes:

Cicatelli All’Arrabbiata from Manu’s Menu (another fabulous recipe from her cookbook)
Spinach Stuffed Pasta Shells from That Skinny Chick Can Bake
Italian Turkey Meatballs in Tomato Sauce Recipe from Cookin’ Canuck
Chicken Piccata Pasta from That Skinny Chick Can Bake
Favorite Homemade Spaghetti Sauce from Oh, Sweet Basil

The Recipe:

Mozzarella, Basil, Parmigiano-Reggiano Ravioli with Butter Sage Sauce

Prep Time
1 hour 15 minutes

Cook Time
2 minutes

Total Time
1 hour 17 minutes

Yield
4 servings

Homemade egg pasta filled with basil and mozzarella! This recipe is courtesy of Manuela Zangera and her cookbook, Homemade Pasta Made Simple.

Rated 4.7 out of 5 stars by 17 reviewers.

Ingredients

Know By Heart Egg Pasta Dough:

14 ounces 00 or all-purpose flour
4 large eggs (weighing about 2 ounces each)

Stuffing:

1 ½ pounds fresh mozzarella, roughly chopped
¼ cup basil leaves
¾ cup finely grated Parmigiano-Reggiano
Sea salt, to taste
Freshly ground black pepper, to taste

Butter and Sage Sauce:

¼ cup plus 3 tablespoons unsalted butter
8 sage leaves
Sea salt, to taste
4 tablespoons finely grated Parmigiano-Reggiano plus more to serve
Freshly ground black pepper, to serve

Instructions

Make the Pasta: Weigh the flour and mound it on a clean board or in a large bowl.
Create a well in the center of the flour mound. In a separate bowl, crack the eggs and beat them until smooth, then pour them into the well.
Using the tips of your fingers, gradually mix the eggs with the flour, incorporating it a little at a time until everything is combined and a shaggy dough forms.
Knead the dough for 5-10 minutes, or until it becomes smooth and elastic. (This can be easily done with a dough hook in a KitchenAid mixer.)
Form the dough into a ball, wrap it tightly in plastic wrap to prevent it from drying out, and let it rest for 30 minutes before rolling it out.
Make the Filling: In a food processor, roughly blend the fresh mozzarella and basil leaves until combined but not puréed.
Transfer the mozzarella and basil mixture to a colander and let it sit for 30 minutes to drain excess liquid. This step is crucial for preventing watery ravioli.
Transfer the drained mixture to a bowl, add the Parmigiano-Reggiano, and mix well with a fork. Season with sea salt and freshly ground black pepper to taste.
Roll the Pasta: Lightly dust 2 or 3 baking sheets with 00 or all-purpose flour to prevent sticking.
Divide the pasta dough into manageable portions. Roll one portion of the dough and feed the prepared egg pasta sheet through a pasta machine, adjusting the settings gradually until you reach setting #8 (or your desired thinness). If the sheet of pasta becomes too long, cut it in half with a knife.
Place the rolled pasta sheets gently on the prepared baking pans. Repeat this process until all the dough is rolled out. (Alternatively, you can roll the dough as thin and uniform as possible using a rolling pin.)
Assemble the Ravioli: Take a pasta sheet and place hazelnut-sized balls of the cheese and basil stuffing on the lower half of the sheet. Ensure you leave enough space between the balls and around the edges to properly seal and cut the ravioli.
Lightly wet the exposed edges and spaces between the filling balls with a little water using your fingertip. This helps the pasta stick together.
Carefully fold the other half of the pasta sheet over the filling. Press down firmly all around the filling and edges, ensuring that no air bubbles are trapped inside, as these can cause the ravioli to open during cooking.
Use a crinkle-edge pastry wheel, ravioli cutter, or pizza cutter to cut around the filling in a squarish shape, then remove any excess dough.
Transfer the freshly formed ravioli back to the prepared, floured baking sheets.
Repeat these assembly steps until you have used all the dough and filling.
Cook the Pasta: Set a large pot of heavily salted water on the stove and bring it to a rolling boil.
While the water is heating, prepare the sauce.
Make the Butter Sage Sauce: In a saucepan, heat the unsalted butter, sage leaves, and a pinch of sea salt over low heat until the butter melts and the sage becomes fragrant, without browning. Remove the pan from the heat.
Once the salted water is boiling, carefully add the ravioli to the pot in batches, if necessary, to avoid overcrowding.
Cook the ravioli for about 2 minutes, or until al dente. To test for doneness, remove one piece of pasta from the pot and take a bite; it should be cooked through but still have a slight firmness in the center.
When the pasta is ready, remove it from the pot using a slotted spoon, gently shaking off any excess water. Empty the water from the pot, and return the cooked ravioli to the pan over low heat.
Add the prepared butter and sage sauce along with the 4 tablespoons of grated Parmigiano-Reggiano to the pasta. Mix gently but thoroughly, allowing the ravioli to absorb the flavors for about 1 minute.
Serve: Serve immediately, garnished with additional finely grated Parmigiano-Reggiano and freshly ground black pepper, if desired. Enjoy your homemade masterpiece!

Nutrition Information:

Yield: 4 servings
Serving Size: 1

Amount Per Serving:
Calories: 668
Total Fat: 51g
Saturated Fat: 29g
Trans Fat: 0g
Unsaturated Fat: 18g
Cholesterol: 339mg
Sodium: 1669mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 2g
Protein: 44g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest