Cheesy Ravioli and Tomato Browned Butter


2-4 servings

Cook Time

1 hour, 15 minutes


Basic Pasta Dough     

  • 1 ¼ cups Semolina flour
  • 1 ¼ cups all-purpose flour
  • 1 tsp. salt
  • 2-4 oz. water, room temperature
  • 2 eggs
  • 1 tbsp. olive oil

Tomato Browned Butter with Garlic 

  • 4 oz. salted butter, room temp, cubed
  • 4-6 sage leaves, chopped or torn
  • 4 cloves garlic, smashed
  • 2 scallions, chopped
  • 1 cup grape tomatoes, halved
  • S&P TT

Cheese Filling

  • 1 cup ricotta
  • ¼ cup mascarpone
  • 1 cup grated Parmesan & Pecorino
  • 6 oz. fresh mozzarella, small diced 
  • 1 oz. egg wash 
  • S&P TT 

Rolling, Assembly & Cooking

  • Semolina bench flour 
  • 2 oz. egg wash for sealing
  • Shaved Parmesan for garnish


Basic Pasta Dough     

    1. In a large mixing bowl, combine flours and salt until uniform in color.
    2. Make a well in the center of the flour mixture. Add eggs, water, and oil. Whisk with a fork.
    3. Work a little four in at a time until dough comes together into a shaggy mass.
    4. Knead with your hands until smooth and elastic. 
  • Add a few drops of water if the dough is dry or a pinch of flour if it’s wet. Let dough rest at room temperature, wrapped in plastic, while preparing the filling and sauce.

Tomato Browned Butter with Garlic

  1. Heat pan, add butter and swirl on medium-high heat until milk solids begin to brown.
  2. Add garlic and scallions, let toast slightly, then add sage and tomatoes.
  3. Let mixture stew for a few minutes until tomatoes soften. Adjust seasoning and set aside.

Cheese Filling

  1. Mix cheeses with 1 oz. of egg wash, add S&P.

Rolling, Assembly & Cooking

  1. Cut dough into 12 equal portions, flatten with hands into a rectangle as much as possible.
  2. Run all rectangles though the pasta machine, starting with the thickest settings.
  3. All sheets should go through one setting before moving the dial to the next thinnest setting.
  4. Skip a number between settings, finishing with the second-to-the-thinnest setting.
  5. Use plenty of Semolina to prevent sticking. Sheets should be as wide as the pasta roller.
  6. Roll all sheets on each setting before moving down to a thinner setting.
  7. Place a small amount of filling in the center of half the pasta, brush around the cheese with egg wash.
  8. Fold the empty half of the sheet over the filling. Make sure to remove air bubbles before firmly sealing.
  9. Repeat until all of the filling is gone. Cut as desired. 
  10. Lay ravioli on a sheet pan lined with paper and dusted with Semolina flour, do not stack on top of each other.
  11. Place in rapidly boiling salted water until ravioli float to the surface.

Remove with a slotted spoon or “spider.” Gently top with sauce and garnish with shaved Parmesan. Enjoy!

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