👨‍🍳🧑‍🍳 Happy Tuesday, Chefs!

We’re briefly interrupting the easy weeknight recipe train. This may not be dinner tonight, but making your own ravioli after the workweek is half the fun.

Every detail earns its place: lemon zest brightens the ricotta, Pecorino brings the salt, and brown butter transforms sage into something wildly luxurious.

The ravioli are handmade, but the method is patient, not precious. Roll the dough thin, keep the filling cold, press out the air, and let that glossy sauce handle the finale.

👇 Scroll down and let’s celebrate homemade ravioli night!

Cheers,
~ thebacklabel crew 🍷🔥

Recipe By: @ryanmichaelcarter

🍋 Fun Fact: Pasta water does more than thin the sauce. Its starch helps the brown butter, cheese, and water emulsify into a smooth coating that clings to each raviolo.

🎥 WATCH the Video

For The Pasta
About 2/3 cup semolina flour
About 3/4 cup plus 1 tbsp “00” flour
2 large eggs
2 large egg yolks
Pinch of fine sea salt

For The Lemon Ricotta Filling
15 oz whole-milk ricotta
2/3 cup grated Pecorino Toscano
Zest of 1 lemon
1 large egg yolk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For The Brown Butter Sage Sauce
9 tbsp unsalted butter, divided
20 fresh sage leaves, divided
1/2 cup grated Pecorino Toscano, plus more for serving
Kosher salt, to taste
Freshly ground black pepper, to taste
Flaky sea salt, for finishing
Reserved pasta water, as needed
Freshly grated nutmeg, for finishing

1️⃣ Make The Dough
Mix the semolina flour, “00” flour, and fine sea salt. Form a well, add the eggs and yolks, then gradually incorporate the flour with a fork. Knead for 8 to 10 minutes until smooth. Add a few drops of water if dry or a dusting of “00” flour if sticky. Wrap and rest for 30 minutes.

2️⃣ Mix The Filling
Mix the ricotta, Pecorino Toscano, lemon zest, egg yolk, kosher salt, and black pepper until smooth. Refrigerate.

3️⃣ Shape The Ravioli
Roll the dough into thin sheets. Pipe about 2 tsp filling 2 inches apart. Brush around the filling with water, fold the pasta over, press out the air, seal, cut into ravioli, dust with flour, and refrigerate.

4️⃣ Start The Sauce
Bring 4 quarts of water to a boil and season with about 2 tbsp kosher salt. Melt 2 tbsp butter over medium heat. Fry half the sage for 15 to 20 seconds until crisp but still green. Transfer to a paper towel and season with flaky sea salt. Add the remaining butter and sage; brown for 4 to 6 minutes. Transfer to a bowl, cool for 3 to 5 minutes, then return to the skillet.

5️⃣ Cook And Finish
Cook the ravioli for 2 to 3 minutes until floating. Reserve 1/2 cup pasta water before draining. Whisk 5 to 6 tbsp pasta water and the Pecorino into the browned butter until smooth and glossy, adding more water as needed. Season with salt and pepper.

6️⃣ Serve
Spoon sauce into a serving bowl. Layer with the ravioli and remaining sauce. Finish with the crispy sage, more Pecorino Toscano, flaky sea salt, and freshly grated nutmeg.

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